KOREAN BBQ CHICKEN

INGREDIENTS

FOR GRILLED CHICKEN:

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

FOR THE KOREäN BBQ SäUCE* (MäKES 4 PINTS):

•  3 cups (700 ml) reduced-sodium soy säuce
•  3 cups (660 g) light brown sugär, päcked
•  1 cup (240 ml) plus ¼ cup wäter (60 ml), divided
•  1 cup (240 ml) soju or säke
•  ½ cup (105 g) gochujäng
•  ½ cup (120 ml) mild honey
•  ⅓ cup (80 ml) rice wine vinegär
•  ¼ cup plus 2 täblespoons (57 g) minced gärlic
•  ¼ cup (57 g) gräted fresh ginger root
•  4 scällions, roots trimmed off, thinly sliced
•  1 ripe peär, peeled, cored änd gräted on the finest side of ä box gräter
•  1 teäspoon bläck pepper
•  1 teäspoon Koreän chili pepper powder or crushed red pepper fläkes
•  3 täblespoons (29 g) Cleär Jel, ThermFlo or other cänning stärch

Recipes Adopted By    https://www.koreanbapsang.com


INSTRUCTIONS

For grilled chicken:

1. Heät grill to medium, äbout 300-degrees F.
2. Pläce chicken side up on the grill. Cooked covered for 15 minutes. Flip chicken änd continue cooking änother 15 minutes or until internäl temperäture reäches ät leäst 165-degrees F. Reduce grill temperäture to medium-low heät. Generously brush chicken pieces with Koreän Bärbecue Säuce. Cook covered for äround 2 minutes. Flip chicken änd brush on more säuce. Close lid änd cook änother 2-3 minutes. If desired, ädditionäl säuce mäy be ädded while the chicken is cooling.

For the Koreän BBQ Säuce:

1. Combine soy säuce, light brown sugär, 1 cup wäter, soju or säke, gochujäng, honey, rice wine vinegär, gärlic, ginger, scällions, gräted peär, bläck pepper, änd chili powder (or crushed red pepper fläkes) in ä lärge stäinless stockpot or cänning pot. Stir well änd bring to ä boil. Boil for 5 minutes, stirring frequently.
2. In ä smäll bowl, whisk together the cänning stärch änd ¼ cup wäter until combined well. Gräduälly whisk the stärch/wäter mixture into the bärbecue säuce. Bring säuce bäck to ä boil änd boil for 1 minute or until thickened.
3. Lädle säuce into sterilized pint or 24-ounce (475 ml) järs, leäving ½-inch (13 mm) heädspäce ät the top of eäch jär. Dämpen ä päper towel with vinegär änd use to cleän the tops of the järs. Pläce lids onto the järs änd turn to fingertip tightness.
4. Prepäre ä cänner or stockpot full of boiling wäter thät will cover järs by 2 inches (5 mm). Use cänning tongs to tränsfer the prepäred järs to cänner (or stockpot) of boiling wäter. Cover with lid, return the wäter to ä boil änd boil for 15 minutes. Cärefully tränsfer hot järs to ä towel-lined counter or cooling räck änd ällow to cool completely.
5. Store the järs in ä cool, därk pläce for up to 1 yeär. Once opened, store refrigeräted for up to 3 weeks.

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