Korean Grilled Spicy Chicken Ribs

Name: Korean Grilled Spicy Chicken Ribs
Prep time: 60 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Chicken ribs 500 g; Gochujang 3 tbsp; Soy sauce 2 tbsp; Sugar 1 tbsp; Minced garlic 1 tbsp; Sesame oil 1 tbsp; Ginger 5 g

Quick answer

Active time: 80 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Dakgalbi usually means chicken stir-fried with vegetables on an iron plate, but this Chuncheon-style version puts only the marinated chicken on a grill.

The gochujang paste caramelizes at high heat, charring the edges dark and leaving a faint bitterness after the sweet heat.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Finely grate 5 g ginger, then mix it with 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon minced garlic, and 1 tablespoon sesame oil until the marinade looks smooth and glossy.
2

Score the thick parts and the meat close to the bone on 500 g chicken pieces with shallow cuts.

Spread each piece flatter so more surface touches the marinade and the heat later reaches the center evenly.
3

Add the chicken to the marinade and press it by hand so the paste gets into the cuts and coats every surface.

Cover and refrigerate for at least 2 hours so the seasoning penetrates deeply.
4

Heat a grill rack or heavy pan over medium-high heat until it is very hot.

Lay on the chicken and leave it untouched for the first 2 minutes so the gochujang coating sets instead of sliding off.
5

If the marinade darkens too fast or turns black, lower the heat to medium.

Turn the pieces several times and grill for 15-20 minutes total, aiming for deep brown caramelized edges rather than burnt patches.
6

Cut into the thickest part and check that the meat is white with no pink and the juices run clear.

Once cooked through, serve before the glaze dries.