I'm 90% sure I was Korean in a past life. Lately I cannot get enough of Korean inspired recipes and recently I even took another trip to Korea town to get ingredients I didn't really need, but really wanted to have. However I didn't have to purchase anything new for this recipe which was the beauty of it. Another great thing about this was that I was able to prep all of the marinade the previous evening and just cook this off when I was ready to eat. Because of that simplicity, this makes a really great weeknight meal that is jam packed with flavor. I needed a touch more depth in the final outcome so I would probably add more sugar next time, but otherwise this is a great "school night" recipe. Since it only takes a few minutes to actually cook, this is perfect for any night of the week and the marinade is great for maximum flavor with minimum effort. I am ready to play with this again and see what else I can come up with.
Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)
(From New Asian Cuisine)
Makes 4 servings
1 pound boneless, skinless chicken thighs
2 tablespoons gochujahng (Korean chili pepper paste)
1 tablespoon soy sauce
1 tablespoon water
3 tablespoons white sugar
2 tablespoons sake
1 small onion, pureed
1 tablespoons ginger, minced
2 tablespoons garlic, minced
In a large bowl, mix all ingredients except chicken together. Wearing gloves (or using clean hands), mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade. Cover and marinate for at least 8 hours or overnight.
Heat a grill pan over medium high heat. Cook for about 6-8 minutes per side over lower heat.
Serve with rice or noodles.