David Chang's Spicy Korean BBQ Chicken

Serves 4-6


  • 2 tbsp kochujang* or Sriracha**
  • 2 tbsp grapeseed oil
  • ½ cup apple juice
  • 1 tbsp honey
  • 1 tbsp Korean miso or Japanese shiro (white) miso
  • 1 tbsp Kosher salt
  • 1 tsp ginger, minced
  • 2 cloves garlic, roughly chopped
  • ½ cup water
  • 1 medium yellow onion, thinly sliced
  • ½ cup scallions, chopped
  • 6 skinless chicken thighs, boned out
  • 1 bunch scallions, cleaned
  • grapeseed oil for cooking
  • additional salt for seasoning cooked white rice, to serve


  • Mix together the kochujang, grapeseed oil, apple juice, honey, miso, salt and garlic. Add a cup of water and mix thoroughly. Then mix in the chopped scallions and onions.
  • Pour half of the marinade into a plastic re-sealable bag and add the chicken thighs. Marinate chicken for at least 2 hours or overnight.
  • Heat some grapeseed oil in a black steel grill or a stain less steel skillet (for the marks). Once hot, grill the whole scallions until they have grill marks and the scallions are cooked through. Season with salt and set aside.
  • Place the chicken on the hot grill and cook for 5 minutes, then flip. Grill on the other side until chicken is thoroughly cooked (or your meat thermometer reads 165˚C).
  • In the meantime, reduce the other half of the marinade on medium heat in a small saucepan for around 20 minutes. Once reduced, remove from the heat.
  • Serve the chicken with the grilled scallions and white rice, topped with the sauce reduction.



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