Korean BBQ Chicken | Easy Delicious Recipes (2024)

FAQs

What goes best with Korean barbecue chicken? ›

Korean BBQ is also known for its distinctly sweet taste, calling for ingredients like soy sauce, sugar, garlic, sesame and oil. For the ultra-adventurous, some recipes use pear and honey for an even more sophisticated flavor profile.

This flavorful Korean barbecue sauce pairs perfectly with pork, chicken, beef, or salmon. Use it as a marinade, glaze, dressing, dipping sauce, or condiment.

What Makes Korean Fried Chicken So Good?! There are so many reasons and one of them is the sauce! Made from Korean pantry staples like gochujang, it really takes the chicken over the top! It's spicy, sweet, garlicky, and a little smoky.

The vinegar-marinated radish, called Chicken-mu in South Korean, is a white cube-shaped side dish the size of an adult's thumbnail. Usually, when the Korean-fried chicken is served, it is provided free of charge, but there are places that sell it for around 50 cents.

Samgyeopsal, consisting of thick, fatty slices of pork belly, is a favorite Korean BBQ dish. It's typically grilled at the table and enjoyed with a variety of side dishes and dipping sauces. This communal dining experience makes samgyeopsal a beloved choice for gatherings.

As always, serve Korean BBQ dishes with lots of vegetables, such as lettuce, perilla leaves (kkaennip), pachae, and ssukgat (crown daisy), with ssamjang (sauce for wraps).

Lettuce or perilla leaves. Garnishes like sliced garlic, scallions, and toasted sesame seeds. Banchan (small side dishes). Types of banchan include kimchi, marinated veggies, spicy cucumbers, bean sprouts, and sautéed spinach.

Pork is the most popular meat for Korean BBQ because it is very flavorful, affordable, and easy to cook. But its affordability is what makes pork meat the top choice for many people. It is also widely available in many grocery stores. The most popular cut of pork meat for a Korean BBQ is samgyeopsal.

Which Korean BBQ sauce is best? ›

Ssamjang is the undisputed king of Korean BBQ sauces. Combining fermented soybean paste (doenjang), spicy gochujang, sesame oil, garlic, and green onions, this addictive sauce packs a punch. Its rich, savory umami flavor enhances the smoky goodness of grilled meats.

Rice, Vegetables, and Soup

While there are already several components for Korean BBQ, some other things that are common and easier to prepare are rice and vegetables like lettuce, perilla leaves, thinly sliced garlic, and sliced pepper. Small servings of soup are also served with Korean BBQ.

Two things set Korean fried chicken apart from American fried chicken: the double-frying process and the sauce. The chicken is usually seasoned with spices, sugar and salt, prior to and after being fried.

There are a few factors that contribute to its crispiness. First, the chicken is typically double-fried, which helps to render out excess fat and create a crispy outer layer. The first frying cooks the chicken partially, while the second frying ensures a crispy and golden exterior.

Cornstarch (cornflour). This is what makes the chicken ULTRA crispy and will help it stay crispy after frying. You can use all plain flour though if you prefer or you don't have cornstarch.

Korean fried chicken and the war

Dishes like spam musubi and ramen were born during the war, and Korean fried chicken is no exception. The concept of fried chicken was first introduced to Korea when the American military set foot and stationed on Korean soil during the Korean War in the late 1940s.