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Recipe: Korean Sweet and Spicy Barbecued Chicken (Dak Gui), Scallion Salad and Chili Sauce

Main Dishes - Chicken, Poultry
SWEET AND SPICY BARBECUED CHICKEN (DAK GUI)

"The marinade on this chicken is also delicious on pork, or you can use it as a glaze for grilled fish steaks or for whole fish. For this dish, each person at the table wraps his bundle of chicken and seasonings in lettuce leaves."

FOR THE MARINADE:
2 tablespoons Korean sweet-spicy chili paste (kochujang)
3/4 cups Korean rice wine or mirin
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon sesame salt
1 1/2 tablespoons Asian sesame oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
2 teaspoons freshly ground pepper
FOR THE CHICKEN AND ACCOMPANIMENTS:
8 skinless boneless chicken thighs, pounded until flatted
coarse salt
scallion salad for barbecues (recipe follows)
red-leaf lettuce leaves
sesame salt
thinly sliced garlic
Korean chili sauce (recipe follows)

TO MAKE THE MARINADE:
Whisk the marinade ingredients in a large bowl.

TO PREPARE THE CHICKEN AND ACCOMPANIMENTS:
Rub the chicken with coarse salt, add it to the marinade and turn to coat. Cover and refrigerate for at least 2 hours or overnight.

Light a grill. Grill the chicken thighs over a moderately hot fire, turning once, until cooked through, about 4 minutes per side. Transfer the chicken to a platter.

Serve with the scallion salad and all of the other accompaniments. To eat, wrap a bundle of chicken and seasonings in a lettuce leaf.

SCALLION SALAD

1 large bunch scallions, white and green parts, cut into 4-inch lengths
2 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon Asian sesame oil
1/2 teaspoon coarsely ground Korean chile (gocho karu)
Large pinch of coarse salt

Slice the scallions lengthwise into fine strips. Submerge the strips in a bowl of ice water until curled, about 1 hour. Drain well just before serving. Transfer the scallions to a bowl and toss with the remaining ingredients.

KOREAN CHILI SAUCE

3 tablespoons Korean sweet-spicy chili paste (kochujang)
2 1/2 tablespoons water
1 tablespoon Asian sesame oil
1 teaspoon sugar

Whisk all of the ingredients together in a small bowl. The chili sauce can be refrigerated for up to 1 week.

Makes 4 servings
Source: Anya Von Bremzen in Food and Wine magazine, April 2000
MsgID: 0312270
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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