Korean BBQ Chicken with Kim Chee
Many Korean barbecue recipes call for beef. However, South Korean protein consumption is 47 percent pork, 35 percent poultry, and only 18 percent beef. Also, when many people think of kim chee it is the fiery hot, fermented, laden with garlic variety (winter kim chee). Summer kim chee is made with Spring and Summer vegetables, is not fermented, is not spicy, and does not usually contain garlic. Recipe serves 2
4 skinless chicken thighs
Prepare the basting sauce and kim chee (recipes follow). Remove the skin and visible fat from the thighs. Season the thighs with salt and pepper. Prepare the grill for indirect medium heat. Grill the thighs directly over the fire for approximately 30 minutes, turning every 5 minutes, lid closed.
Move the thighs to indirect and begin basting with sauce. Continue to turn and baste the thighs for an additional 10 minutes, turning every 2 minutes. The basting sauce can be warmed and served at the table. It does not have to be boiled because it was applied to already cooked chicken. Serve with the kim chee.
1 cup soy sauce
4 large cloves garlic, minced
2 tablespoons grated fresh ginger
4 sliced green onions, white and green
1/4 cup brown sugar
2 tablespoons dark sesame oil
1/2 to 1 teaspoon Siracha
Combine all ingredients in a small sauce pan and simmer for 10 minutes.
3 large cucumbers (approximately 2 pounds)
3 tablespoons kosher salt
2 tablespoons rice vinegar
2 sliced green onions, white and green
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
Peel and slice the cucumbers. Place them in a colander and sprinkle with the salt. Toss to distribute the salt and let stand for 45 minutes.
Rinse the cucumbers in cold water and drain. Combine with the remaining ingredients (vinegar through red pepper) and toss to distribute the seasonings. This can be eaten immediately but is better if it stands at room temperature for one hour. Can be refrigerated for several days.