Korean Barbeque Chicken

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Korean Barbeque Chicken
Photo Credits: instagram.com/bbq.broforce

INGREDIENTS

For grilled chicken:

  • 3 1/2-4 pounds bone-in, skin-on chicken pieces
  • 1 cup (or more) of Korean BBQ Sauce

For the Korean BBQ Sauce* (makes 4 pints):

  • 3 cups (700 ml) reduced-sodium soy sauce
  • 3 cups (660 g) light brown sugar, packed
  • 1 cup (240 ml) plus ¼ cup water (60 ml), divided
  • 1 cup (240 ml) soju or sake
  • ½ cup (105 g) gochujang
  • ½ cup (120 ml) mild honey
  • ⅓ cup (80 ml) rice wine vinegar
  • ¼ cup plus 2 tablespoons (57 g) minced garlic
  • ¼ cup (57 g) grated fresh ginger root
  • 4 scallions, roots trimmed off, thinly sliced
  • 1 ripe pear, peeled, cored and grated on the finest side of a box grater
  • 1 teaspoon black pepper
  • 1 teaspoon Korean chili pepper powder or crushed red pepper flakes
  • 3 tablespoons (29 g) Clear Jel, ThermFlo or other canning starch
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DIRECTIONS

For grilled chicken:

  1. Heat grill to medium, about 300-degrees F.
  2. Place chicken 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.
  3. 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.

For the Korean BBQ Sauce:

  • 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.
    Credits to: shewearsmanyhats.com
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