Doenjang Dakgui (Doenjang Marinated Chicken)

aaronandclaire.com

Dorian Zane

1.3 lb (600g) boneless, skin-on chicken thighs (or chicken breasts)

5 to 6 green onions (90g) (or garlic chives, English cucumber, etc.)

1 mild red chili (or bell pepper) (optional)

½ tbsp neutral-tasting oil

3 to 4 cups hot rice, about 1 cup (210g) for each serving

Generous pinch of toasted sesame seeds, to garnish

subheading: Marinade:

3 tbsp Korean soybean paste (doenjang)

½ tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sugar

3 tbsp mirin

1 tbsp minced garlic

1 tbsp honey (or light corn syrup)

1 tbsp toasted sesame oil

Black pepper, to taste

subheading: Dressing:

1 tbsp Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

1 tbsp sugar

1 tbsp toasted sesame oil

½ tbsp toasted sesame seeds

½ tbsp minced garlic

1 tsp fish sauce

Directions at aaronandclaire.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer