닭구이 (Dak Gui )
Dakgui is not as well known as bulgogi or Kalbi, but it is one of my favorite dishes. The flavors are similar to teriyaki, but more complex. This can be done with any meaty part of the chicken, but I prefer thigh meat as it has better flavor and is easier to work/cook with than breast meat.
This recipe was also a favorite at my Korean restaurant.
3 pound boneless, skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons mul yeut (Korean malt syrup)
1 tablespoon brown sugar
3 cloves garlic
1 each small green onion
1 teaspoon sesame oil
1/2 ounce ginger
1/4 teaspoon pepper
2 teaspoons prepared Asian mustard**
1 teaspoon water
1 teaspoon Asian (Chinese, Korean, or Japanese brands) mustard powder
Mix mustard ingredients and let stand 15 minutes to develop flavor.
Peel and crush the ginger.
Mince the garlic and green onion.
Mix all ingredients in a small bowl and let stand 15 to 20 minutes to develop flavor.
Lightly score the meat 4 or 5 times on both sides with a sharp knife.
Place meat and marinade into a plastic zip lock bag or lidded jar and let stand 15 to 20 minutes, shaking gently every five minutes.
Drain marinade into a small pot and place on the hot grill (or stovetop) and simmer until thickened (from 1 to 4 minutes).
Place marinated chicken on a hot grill and grill 5 to 6 minutes, turn and grill another 3 to 4 minutes until done.
Place chicken on plate and spoon some of the thickened marinade over it.
Serve with steamed white rice and ban chan. .