I was introduced to Korean barbecue quite a few years ago, but I still remember the impact the meal had on me. I remember it being spicy and full of flavor. I remember standing there, watching these guys grill the meat right there in front of me. It was a bit magical at the time, let me tell you. Now, I've had Korean BBQ many times since then and I can't say I have ever had that same feeling again, but I do still love it and now I've found a way to enjoy it right at home. This is my little tribute to that first meal I had. It's simple, it's spicy, and it's full of flavor.
Korean Grilled Chicken
Created by Jenn's Food Journey
- Serves 2 -
3 Tablespoons mirin
4 Tablespoons low sodium soy sauce, divided
couple drops of sesame oil
1/4 teaspoon ginger
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped
2 large boneless, skinless chicken breasts
1 Tablespoon Sambal Oelek (garlic chili paste)
Mix the mirin, 2 tablespoons of soy sauce, sesame oil, ginger, garlic clove, and jalapeno together in a small bowl. Place the chicken in a resealable bag and pour the marinade over it. Seal bag and place in refrigerator for 2-4 hours.
Preheat grill to 375 degrees F and oil the grill grates. In a small bowl, mix together the remaining 2 tablespoons of soy sauce and the Sambal Oelek until well combined; set aside.
Place the chicken directly over the fire and grill 8-10 minutes per side or until the chicken reaches 160-165 degrees. Remove from grill and allow to rest for 3 minutes before serving. Serve with sauce and enjoy!
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