Spicy Korean Grilled Chicken | Dak Galbi
Prep time
Cook time
Total time
Quick, easy, and authentic grilled dak galbi recipe that's popular in the Chuncheon region of Korea.
Recipe type: Main
Cuisine: Korean
Serves: 4
  • 4 boneless skinless chicken thighs
  • ¼ cup dry white wine
  • ¼ cup granulated white sugar
  • 2 Tbsp gochujang (Korean red pepper paste)
  • 2 Tbsp gochugaru (Korean red pepper powder)
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp curry powder
  • 1 tsp mustard powder
  • ¼ tsp ground black pepper
  • 1 tsp fresh ginger (finely minced)
  • 4 cloves garlic (finely minced)
  1. Butterfly the chicken thighs.
  2. Mix the rest of the ingredients together in a large mixing bowl to create your red pepper marinade.
  3. Add chicken to the red pepper marinade and coat each piece evenly. Cover and let marinade for at least 15 minutes.
  4. Fire up your grill to medium high heat if using gas. If using charcoal, get them started about 30 minutes prior to when you want to eat. You want it to be about 400-425 degrees.
  5. Pull chicken from the marinade and scrape off any excess marinade to avoid drips into the grill.
  6. Add chicken to hot grill and cook roughly 5 minutes on each side or until cooked through.
  7. Cut the chicken into bite sized pieces and serve "Korean style" with lettuce wraps, rice, and various side dishes.
If you want to turn down the spice intensity, reduce the gochujang (red pepper paste) and gochugaru (red pepper powder) to 1 Tbsp each and add 1 Tbsp soy sauce.
Nutrition Information
Serving size: 4
Recipe by Maria Jung at https://augustjoystudios.com/spicy-grilled-chicken-dak-galbi/