Korean Gochujang Grilled Chicken Legs
Gochujang dak-dari-gui is a Korean gochujang-glazed chicken leg dish where bone-in thighs are marinated in a blend of gochujang, soy sauce, oligosaccharide syrup, minced garlic, cooking wine, and sesame oil, then pan-grilled. Starting skin-side down over medium heat for six minutes renders the fat and builds a crisp base, and covering the pan after flipping steams the meat through before the lid comes off to reduce the sauce into a sticky glaze. The final two minutes on high heat are what transform the dish-the sugars in the marinade caramelize rapidly, concentrating the spicy, salty, and sweet notes into a lacquered coating. Marinating in the refrigerator rather than at room temperature tames any gamey odors and allows the seasoning to penetrate more evenly.
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Instructions
- 1
Pat chicken dry and score thick parts for even cooking.
- 2
Combine gochujang, soy sauce, syrup, garlic, wine, and sesame oil.
- 3
Coat chicken in marinade and rest for 15 minutes.
- 4
Heat oil and cook skin-side down over medium heat for 6 minutes.
- 5
Flip, cover for 8 minutes, then uncover to reduce the sauce.
- 6
Finish with sesame seeds once fully cooked through.
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Nutrition (per serving)
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