Photograph of the finished Dak gui

Korea · Gà nướng xốt cay Dak gui

Dak gui

50 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.5 kg
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 180 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 80 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Honey Honey 100 ml
  • Photograph of Sesame oil Sesame oil 80 ml
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 60 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make two incisions down to the bone in the chicken thighs, then marinate with gochujang, gochugaru, garlic, ginger, and soy sauce for 4 hours.
  2. 2 Do not add honey during the marinating process; only use it as a final brush-on because the sugar will caramelize before the chicken is cooked through.
  3. 3 Grill over medium heat for 20 minutes with the skin side facing up.
  4. 4 Flip and cook for another 15 minutes; gochujang sauce burns easily, so flip every 4 minutes.
  5. 5 Brush the honey and sesame oil mixture twice during the last 5 minutes.
  6. 6 Sprinkle with roasted sesame seeds and chopped scallions, then cut into pieces with scissors right on the grill.

With an appliance

  • Air fryer 45 min

    Steam oven at 185 degrees for 22 minutes skin-side down, flip, then at 200 degrees for 8 minutes and brush with honey for the final 4 minutes.

  • Oven 55 min

    Bake in the oven at 200 degrees Celsius for 35 minutes on a rack with a drip tray, brushing with honey for the last 6 minutes.

Start cooking