Image by hannaone: Maeun-dakgui
Image by hannaone: Maeun-dakgui
Image by hannaone: Maeun-dakgui Bowl as served in our former restaurant
Image by hannaone: Maeun-dakgui Lunch Combo as served in our former reastaurant
Maeun Dakgui Spicy Grilled Chicken
Article by Gil "hannaone" © Copyright 2007-2026. All rights reserved.
갈비 손가락 | maeun-dakgui
매운 닭구이
This dish combines grilling with stir fry to produce an exceptional dish, and was one of the most popular dishes in our former restaurants.
In this dish we use chicken thigh because thighs have the best flavor. If you like a lighter chicken flavor, substitute chicken breast.
Servings: 4
Ingredients
2 pounds boneless chicken thigh (4 to 6 thighs)
salt
pepper
Marinade
1/2 cup soy sauce
1 cup water or unsalted chicken broth
1/2 cup medium or fine ground red chili pepper
2 tablespoons Gochujang
1 cup sugar, brown sugar, corn syrup, or honey
2 each fresh red chili or jalapeño peppers
1 each small Asian pear*
6 each garlic cloves, peeled
1 each small white or yellow onion
1 ounce ginger root, peeled
1 tablespoon pure sesame oil
1/2 tablespoon coarse ground black pepper
3 each green onions, finely chopped
1 tablespoon Korean rice cooking wine, rice vinegar, or mirin
(* may substitute 1/2 kiwi or 1 semi-sweet apple or 3 tablespoons maesil-cheong)
Directions
Chicken
Trim off any excess fat
Very lightly salt and pepper both sides of each thigh and let stand ten minutes.
Marinade
Slice onion, pear, peppers, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
In a mixing bowl, combine all ingredients. Add a small amount of water as needed to maintain a thick smooth paste.
Stir well and refrigerate until use.
Mix
Place chicken in a mixing bowl, cover with marinade, and mix well.
Cover and place in refrigerator and let stand 4 to 8 hours.
Unused marinade may be refrigerated for future use
Cooking
1st Cook - Grilling
Place chicken on hot grill over high heat.
Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
(Note: The best flavor is obtained from wood coals or charcoal.)
2nd Cook
Cut chicken into short strips and transfer to a wok or stir fry pan.
Add one or two tablespoons of the marinade.
Stir-fry for about 3 to 5 minutes until marinade thickens and adheres to meat.
(If your grill is hot enough, you can do this with your fry pan on the grill)
Garnish with sesame seed and chopped green onion.
Serve hot with rice and Ban Chan.
Story Time
About the Twice‑Cooked Method (두 번 조리법)
This dish uses the same twice‑cooked technique we relied on in our restaurants for more than twenty years. Both approaches begin with either a semi‑sweet soy marinade or a spicy marinade, then finish with one of two classic methods:
Two Restaurant Methods
Grill + Stir‑Fry:
Grill the chicken until partially cooked and lightly charred, then finish with a quick stir‑fry. Remaining marinade or a seasoned sauce is added at this stage, along with optional vegetables such as carrot, onion, or broccoli for a “chicken and vegetable” style dish.
Grill + Rest + Grill:
Grill the chicken until partially done, remove it to rest briefly, then return it to the grill to finish. Baste with remaining marinade or a seasoned sauce to build layers of flavor and caramelization.
How It Was Served
These twice‑cooked chicken dishes were among our most popular offerings—served as rice bowls, quick lunch plates, or full dinner entrées.
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