|Korean dinner: grilled spicy chicken, kimchi cucumber and some simple green beans|
This marinade is also great on veggies, such as chunks of red peppers, shiitake mushrooms, whole scallions, or spring onions.
Korean Grilled Chicken
2 pounds skinless boneless chicken breasts
3 Tablespoons soy sauce
⅓ cup rice wine or dry vermouth
3 scallions, white and light green part, finely minced
8 cloves garlic, pressed or finely chopped
1 Tablespoon sugar
1 Tablespoon toasted sesame oil
1 Tablespoon sesame seeds, toasted
4 walnut halves, toasted and finely chopped
3 Tablespoons fresh lemon juice
1 Tablespoon Korean red chile flakes or Aleppo pepper OR ¼ teaspoon crushed red pepper
1 ½ ground black pepper
pinch of salt
oil for greasing grill
Cut the chicken breasts into 1" thick slices. Mix together the remaining ingredients in a large glass baking dish. Add the chicken and coat with marinade. Cover with plastic wrap and refrigerate for 30 minutes.
Heat up your grill on high. Brush with oil to prevent sticking. Reduce heat to medium. Remove chicken from the marinade, sprinkle lightly with salt, and cook until done, about 20 minutes, flipping to get some light char on both sides. Serve as whole pieces, or slice on the bias (as in photo above).
From Growing Up in a Korean Kitchen: A Cookbook by Hi Soo Shin Hepinstall, Ten Speed Press, 2001.