KOREAN BBQ CHICKEN
This sweet and spicy grilled chicken recipe featuring Korean BBQ Sauce is a delicious addition to your regular grilling menu.
Provided by Amy Johnson
Categories Main Dishes
Time 45m
Number Of Ingredients 16
Steps:
- Heat grill to medium, about 300-degrees F.
- Place chicken skin side up on the grill. Cooked covered for 15 minutes. Flip chicken and continue cooking another 15 minutes or until internal temperature reaches at least 165-degrees F. Reduce grill temperature to medium-low heat. Generously brush chicken pieces with Korean Barbecue Sauce. Cook covered for around 2 minutes. Flip chicken and brush on more sauce. Close lid and cook another 2-3 minutes. If desired, additional sauce may be added while the chicken is cooling.
- Combine soy sauce, light brown sugar, 1 cup water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper, and chili powder (or crushed red pepper flakes) in a large stainless stockpot or canning pot. Stir well and bring to a boil. Boil for 5 minutes, stirring frequently.
- In a small bowl, whisk together the canning starch and ¼ cup water until combined well. Gradually whisk the starch/water mixture into the barbecue sauce. Bring sauce back to a boil and boil for 1 minute or until thickened.
- Ladle sauce into sterilized pint or 24-ounce (475 ml) jars, leaving ½-inch (13 mm) headspace at the top of each jar. Dampen a paper towel with vinegar and use to clean the tops of the jars. Place lids onto the jars and turn to fingertip tightness.
- Prepare a canner or stockpot full of boiling water that will cover jars by 2 inches (5 mm). Use canning tongs to transfer the prepared jars to canner (or stockpot) of boiling water. Cover with lid, return the water to a boil and boil for 15 minutes. Carefully transfer hot jars to a towel-lined counter or cooling rack and allow to cool completely.
- Store the jars in a cool, dark place for up to 1 year. Once opened, store refrigerated for up to 3 weeks.
KOREAN BBQ CHICKEN
This easy Korean BBQ Chicken is bright, flavorful, and has a kick of spice. Paired with an irresistibly delicious sauce that can be doubled as a marinade, this recipe is sure to become a staple at your dinner table.
Provided by Joanna Cismaru
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 F °.
- Make the sauce: Mix the soy sauce, sriracha, garlic, ginger, honey, sesame oil, olive oil, and rice wine vinegar in a bowl and set aside.
- Bake the chicken: Place the chicken in a large baking dish and pour the sauce over each piece. Flip the pieces to ensure they're fully covered in sauce. Bake for 20 minutes, brush or baste the chicken with the sauce from the pan, then bake for another 15 to 20 minutes or until the thickest piece registers 165F degrees in the middle.
- Garnish: Sprinkle the chicken generously with sesame seeds and chopped cilantro. Let the chicken rest for 5 minutes before serving.
Nutrition Facts : ServingSize 2 drumsticks, Calories 313 kcal, Carbohydrate 11 g, Protein 27 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 140 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 g
KOREAN BBQ SAUCE FOR CHICKEN OR ANYTHING -- CARRIE SHERIDAN
a savory sauce for chicken or fish, tinkyada brand brown rice noodles with green beans, or any vegetable...or even for sweet potatoes?
Provided by carrie sheridan
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and finely grate ginger.
- Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
- Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
- Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
Nutrition Facts : Calories 80.8, Fat 3.4, SaturatedFat 0.5, Sodium 859.4, Carbohydrate 11.8, Fiber 0.1, Sugar 10.4, Protein 1.4
KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
BRYANNA'S KOREAN BBQ SAUCE
This recipe comes directly out of Bryanna Clark Grogan's "20 Minutes to Dinner". It is fabulous on seitan, tofu, or TVP!
Provided by BelovedRooster
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a blender, or add scallions after blending for more color and texture.
- The sauce can be used right away as a marinade for TVP or tofu, or can be simmered over low heat in a small saucepan until it thickens and used later for stirfries or marinades.
- It will keep at least a week.
- I have had great success simmering this sauce in partially rehydrated TVP chunks (I had to add more water to the sauce while simmering) and tofu.
- Once the sauce coats and absorbs into whatever protein source you choose to use, you can lay the chunks out on a cookie sheet and broil them until slightly charred, or about 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 104.2, Fat 2.3, SaturatedFat 0.3, Sodium 2013.6, Carbohydrate 17.3, Fiber 1.1, Sugar 10.3, Protein 4.8
KOREAN BBQ CHICKEN MARINADE
This sauce is from the very popular 'chicken bowls' in my hometown. It's very tasty! Use it as a marinade for chicken, or to baste chicken while grilling. Increase the hot chile paste as desired. Four tablespoons is usually as much as anyone can take!
Provided by SASEIGEL
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
- Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 304.3 mg, Sugar 4.4 g
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KOREAN BBQ SAUCE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (63)Category DinnerServings 2Total Time 20 mins
- In a saucepan combine the soy sauce, 1/4 cup of water, brown sugar, mirin, sesame oil, rice wine vinegar, black pepper, red pepper flakes, sriracha, ginger, garlic, and scallion. Heat the sauce on high and bring to a boil, about 5-7 minutes
- In a small bowl, combine the 3 tablespoons of water and cornstarch until smooth. Once the sauce is boiling, add the cornstarch slurry and whisk until thick. Continue to cook the sauce until it is thick enough to coat the back of a spoon and hold, about 6-8 minutes.
- Let the sauce cool completely before pouring into a clean jar. The sauce is ready if you would like to use it immediately as well. Store remaining sauce in an airtight container for up to two weeks.
KOREAN BARBECUE SAUCE {A.K.A. THE SAUCE} - BAREFEET IN THE KITCHEN
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5/5 (3)Estimated Reading Time 6 minsServings 2
- Combine the soy sauce, light brown sugar, 1 cup water, soju, gochujang, honey, rice wine vinegar, garlic, ginger root, sliced scallions, grated pear, black pepper, and chili powder in a large stainless pot. Stir while bringing to a boil. Boil for 5 minutes, stirring frequently.
- In a small measuring cup or bowl, whisk together the canning starch with the water. While stirring the barbecue sauce vigorously, slowly pour the starch mixture into the sauce. Return the barbecue sauce to a boil and boil for 1 minute or until thickened. (If you intend to can this sauce, proceed to the next paragraph now.) Pour the sauce into jars and store in the refrigerator for up to three weeks. Enjoy!
- OPTIONAL CANNING DIRECTIONS: Ladle the hot barbecue sauce into sterilized pint or 24 ounce jars, leaving ½-inch of headspace at the top of the jar. Moisten a paper towel with vinegar and wipe the rims of the jars clean. Position new, two-piece lids on the jars and tighten to fingertip tightness.
- Use canning tongs to transfer the jars to a canner full of boiling water that covers the jars by 2 inches. Put the lid of the canner in place, return the water to a boil, and process for 15 minutes. Carefully transfer the jars to a towel lined counter or wire cooling rack and allow them to cool completely, preferably overnight, before removing the rings, wiping the jars clean, and labeling.
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