Korean Grilled Spicy Chicken Ribs
Dakgalbi-gui is the original Chuncheon-style grilled chicken dish where bone-in thigh and leg pieces marinate in a crimson paste of gochujang, soy sauce, sugar, garlic, sesame oil, and ginger, then cook directly over an open flame or on a hot pan. Unlike the more common iron-plate dakgalbi stir-fried with vegetables, this grilled version focuses solely on the meat, maximizing char and smoky flavor on the surface. Deboned thigh meat spread flat exposes more surface area to the marinade and heat, intensifying the flavor, and a minimum two-hour marination ensures the spice penetrates deep into the flesh. The gochujang caramelizes at high temperatures, creating edges that are simultaneously spicy, sweet, and slightly bitter from the char.
Adjust Servings
Instructions
- 1
Mix gochujang, soy sauce, sugar, garlic, sesame oil, and ginger for the marinade.
- 2
Coat chicken ribs in marinade and marinate for 1 hour.
- 3
Heat a grill or pan and place marinated chicken ribs.
- 4
Grill over medium heat, turning occasionally, for 15~20 minutes.
- 5
Ensure chicken is fully cooked through before serving.
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