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
For grilled chicken:
- Heat grill to medium, about 300-degrees F.
- 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.
- 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.
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