Fast Recipes

Korean-style grilled chicken

Australian Gourmet Traveller recipe for Korean-style grilled chicken.

By Lisa Featherby
  • Serves 4
Korean-style grilled chicken
Korean-style grilled chicken


  • To serve: steamed rice, daikon kimchi (see note), thinly sliced spring onions and sesame seeds
Marinated chicken
  • 4 garlic cloves, crushed
  • 10 gm ginger, finely grated
  • 1 nashi pear
  • 100 ml soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 8 chicken thigh fillets
  • 2 tbsp doenjang (see note)
  • 2 tbsp gochujang (see note)
  • 40 gm onion (about 1/3 small), finely grated
  • 1 tbsp rice wine vinegar
  • 1½ tbsp honey
  • 1 garlic clove, finely chopped
  • 5 gm ginger, finely grated
  • 1 small red chilli (optional), finely chopped
  • 1 spring onion, thinly sliced


  • 1
    For marinated chicken, process ingredients, except chicken, in a blender to combine, then season to taste and transfer to a bowl. Add chicken, stir to coat and set aside for 10 minutes.
  • 2
    Meanwhile, for ssämjang, combine ingredients in a bowl and reserve.
  • 3
    Drain chicken from marinade and char-grill, turning occasionally, until cooked through and charred (8-12 minutes). Serve on steamed rice with kimchi, scattered with spring onions and sesame seeds and with ssämjang to the side.