Ingredients
Scale
- 2 pounds chicken thighs, boneless and skin-on (or skinless if preferred)
- 1/2 cup soy sauce (low sodium works well for a lighter saltiness)
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 4 cloves garlic, minced (because garlic is everything)
- 1 tablespoon grated fresh ginger
- 2 green onions, finely chopped (plus extra for garnish)
- 2 tablespoons rice vinegar (or substitute with apple cider vinegar)
- 1 tablespoon gochujang (Korean chili paste) or substitute with a teaspoon of chili garlic sauce for a milder heat
- 1 tablespoon toasted sesame seeds
- Optional: 1 small Asian pear or apple, grated (adds a natural sweetness and tenderizes the meat)
Instructions
- Start by mixing all your marinade ingredients in a large bowl. This is where the magic happens—soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, rice vinegar, gochujang, and the grated pear or apple if you’re using it. Stir everything until the sugar dissolves and the flavors meld. When I first made this, I was surprised at how quickly the simple ingredients turned into such a fragrant and inviting sauce.
- Add the chicken thighs to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and pop it in the fridge for at least 1 hour, but if you can leave it overnight, that’s even better. I’ve learned from experience that the longer it marinates, the richer and more tender the meat becomes—plus, it gives me a break during the chaos of the day.
- When you’re ready to cook, preheat your grill or grill pan to medium-high heat. If you don’t have a grill, a cast-iron skillet works great too. I love using my grill pan indoors on cold nights when the kids are already running around.
- Remove the chicken from the marinade, shaking off excess but not wiping it away. Let the marinade stay close—it’s flavor gold. Grill the chicken for about 5-7 minutes per side, or until it’s nicely charred and cooked through (internal temperature should hit 165°F). Pro tip: don’t overcrowd the pan; cook in batches if needed to get that lovely caramelization.
- While the chicken cooks, pour the leftover marinade into a small saucepan. Bring it to a gentle boil, then simmer for 3-4 minutes to thicken slightly and kill any raw chicken bacteria. This makes a fantastic sauce to drizzle over your cooked kalbi.
- Once the chicken is done, transfer to a serving plate and sprinkle with toasted sesame seeds and extra green onions. The colors and textures make it feel festive, even if the rest of your kitchen is a mess.
- Serve immediately with your favorite sides and watch your family dig in. It’s one of those dishes that gets better with each bite and always invites requests for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Korean Chicken Kalbi, recipe, cooking, food
