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Korean chicken spinning on the egg (picture)

Hub
Hub Posts: 927
in EggHead Forum
Decided to do something different.  I mixed some Gochujang with some soy sauce and then bought some bone in, skin on chicken breasts.  I marinated them about 24 hours and then cooked them on the rotisserie.  I love the color and they tasted great.  I highly recommend it.  The flavor was a blend of smokey, Asian, salty type, and was subtle and not at all overpowering.  It was really good.  I'm doing this more often going forward.
Beautiful and lovely Villa Rica, Georgia
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,678
    edited December 2016
    Great looking cook!  I'd be all over that.  Hopefully Kamado Joe will make a Jotisserie for an XL next.

    I would rather light a candle than curse your darkness.

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  • slobound
    slobound Posts: 27
    What a great idea! Looks amazing
    - Garrick
    SoCal Egger
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  • HeavyG
    HeavyG Posts: 10,380
    edited December 2016
    Ozzie_Isaac said:
    Great looking cook!  I'd be all over that.  Hopefully Kamado Joe will make a Jotisserie for an XL next.
    They have. It had to undergo a bit of a redesign (as did the roti for the Classic) to work with Kamado Joes new hinges which are also coming soon. It was going to be in stores in time for Xmas but now they are shooting for Feb 2017.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Stormbringer
    Stormbringer Posts: 2,477
    Nice! Maybe Santa will adorn us with a Joetisserie. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Man that looks great!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Richard Fl
    Richard Fl Posts: 8,297
    Now that you have found my favorite Korean chile paste here is another chicken variation you might eggjoy! Happy Holidays

    Chicken, Thighs, Skewered, Dakkochi, Korean, Florida Mini Fest '14

    Dakkochi is a Korean street food. Skewered chicken cooked over charcoal.  Did this for the Florida Mini Fest 2014.

    INGREDIENT:
    5 Lbs Boneless, Skinless Chicken Thighs
    MARINADE:
    4 Tbs gochujang
    ½ cup sake
    3 cloves garlic (grated)
    2-3 Tbs Ginger, Grated, Fresh
    1/2 small onion (grated)
    1/2 Asian or Bartlett pear (grated)
    2/3 cup soy sauce
    1 Tbs sesame oil
    1 Tbs brown sugar
    1/2 Bunch Scallions, green onions (chopped)
    BASTING SAUCE
    3 Tbs tomato ketchup
    6 Tbs Sake
    3 Tbs chilli flakes
    3 Tbs gochujang
    6 Tbs soy sauce
    4 Tbs brown sugar
    2 Tbs sesame seeds
    1 Tbs parsley
    3 Tbs Indian River Rainbow Pepper, (regular course ground black will do).
    2-3 Tbs Sesame oil.
    Garnish:
    White Sesame Seeds
    Scallions, diced into 1/8" pieces.

    PROCEDURE:

    1. Took 5 #'s (18 thigh pieces) of Boneless, skinless chicken thighs, cut into apprx 1" pieces and placed in marinade in refrigerator overnight.

    2. Yield was 26- 6" sticks of 4-5 pieces each. Could have added onion pieces or other , bell pepper pieces. cherry tomatoes or whatever you may want to do.

    3. Cooked on BGE 350F until internal temp was 165F-170
    F. One batch was indirect and took 25 minues or so.  The other batch was direct and took less time.  Turned and basted every 5-10 minutes.

    4. Served as an appetizer with toothpicks, but could just as easily do with veggies/rice for a main meal.

    Recipe Type: Appetizer, Main Dish, Poultry

    Source
    Source: BGE Forum, Richard Fl, 2014/11/01**
    Web Page: http://www.bbq-brethren.com/forum/showthread.php?t=195502

    Author Notes
    A batch of basting sauce did about 10-15 sticks, depending on how often and how much.

    Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae  in the backyard.

    http://eggheadforum.com/discussion/1180764/wow-this-is-some-recipe#latest

    Richard Fl--I would use less of the chile paste until you get used to the HEAT.



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  • Hub
    Hub Posts: 927
    Richard Fl said:
    Now that you have found my favorite Korean chile paste here is another chicken variation you might eggjoy! Happy Holidays

    Chicken, Thighs, Skewered, Dakkochi, Korean, Florida Mini Fest '14

    Dakkochi is a Korean street food. Skewered chicken cooked over charcoal.  Did this for the Florida Mini Fest 2014.

    INGREDIENT:
    5 Lbs Boneless, Skinless Chicken Thighs
    MARINADE:
    4 Tbs gochujang
    ½ cup sake
    3 cloves garlic (grated)
    2-3 Tbs Ginger, Grated, Fresh
    1/2 small onion (grated)
    1/2 Asian or Bartlett pear (grated)
    2/3 cup soy sauce
    1 Tbs sesame oil
    1 Tbs brown sugar
    1/2 Bunch Scallions, green onions (chopped)
    BASTING SAUCE
    3 Tbs tomato ketchup
    6 Tbs Sake
    3 Tbs chilli flakes
    3 Tbs gochujang
    6 Tbs soy sauce
    4 Tbs brown sugar
    2 Tbs sesame seeds
    1 Tbs parsley
    3 Tbs Indian River Rainbow Pepper, (regular course ground black will do).
    2-3 Tbs Sesame oil.
    Garnish:
    White Sesame Seeds
    Scallions, diced into 1/8" pieces.

    PROCEDURE:

    1. Took 5 #'s (18 thigh pieces) of Boneless, skinless chicken thighs, cut into apprx 1" pieces and placed in marinade in refrigerator overnight.

    2. Yield was 26- 6" sticks of 4-5 pieces each. Could have added onion pieces or other , bell pepper pieces. cherry tomatoes or whatever you may want to do.

    3. Cooked on BGE 350F until internal temp was 165F-170
    F. One batch was indirect and took 25 minues or so.  The other batch was direct and took less time.  Turned and basted every 5-10 minutes.

    4. Served as an appetizer with toothpicks, but could just as easily do with veggies/rice for a main meal.

    Recipe Type: Appetizer, Main Dish, Poultry

    Source
    Source: BGE Forum, Richard Fl, 2014/11/01**
    Web Page: http://www.bbq-brethren.com/forum/showthread.php?t=195502

    Author Notes
    A batch of basting sauce did about 10-15 sticks, depending on how often and how much.

    Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae  in the backyard.

    http://eggheadforum.com/discussion/1180764/wow-this-is-some-recipe#latest

    Richard Fl--I would use less of the chile paste until you get used to the HEAT.



    I checked out that thread and it looks awesome.  I've bookmarked it.  Is there any reason it can't be done with boneless/skinless breasts instead of thighs?
    Beautiful and lovely Villa Rica, Georgia
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  • caliking
    caliking Posts: 19,780
    Nice cook. And @Richard Fl your recipe sounds delicious :)

    You may want to omit the pears if using breasts as it may tenderize the meat too much. Or shorten the marination time to 4-6 hours. But ginger, garlic , and sake will definitely amp up the flavor. I like adding mirin to my Asian style marinades as well.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Gym
    Gym Posts: 366
    That looks awesome! I'd love to get a joetisserie. When I was at the BBQ shop on Friday, the salesman talked me out of it. He said the egg already cooks poultry moist, so why would you want a rotisserie? He said there's no need ...
    Maybe one of you folks could talk me back into it!
    Great job btw!
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  • Hub
    Hub Posts: 927
    Gym said:
    That looks awesome! I'd love to get a joetisserie. When I was at the BBQ shop on Friday, the salesman talked me out of it. He said the egg already cooks poultry moist, so why would you want a rotisserie? He said there's no need ...
    Maybe one of you folks could talk me back into it!
    Great job btw!
    I can do nothing but shake my head at the folks that claim a rotisserie is a wasted option.  The countless sales and happy customers say otherwise.  Did you see the color on my cook? Ask you salesman if he can do that without the "no need" accessory.
    Beautiful and lovely Villa Rica, Georgia
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,678
    edited December 2016
    Gym said:
    That looks awesome! I'd love to get a joetisserie. When I was at the BBQ shop on Friday, the salesman talked me out of it. He said the egg already cooks poultry moist, so why would you want a rotisserie? He said there's no need ...
    Maybe one of you folks could talk me back into it!
    Great job btw!
    Self-basting.  End of discussion :)

    I would rather light a candle than curse your darkness.

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  • spray
    spray Posts: 57
    Richard, that sounds amazing.  I almost always mix in some gochujang with BBQ sauce when I'm saucing chicken or ribs.  Your recipe takes it to a whole new level, which I will be trying very soon.
    Large BGE and MiniMax in St. Petersburg, FL
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  • HeavyG
    HeavyG Posts: 10,380
    Hub said:
    Gym said:
    That looks awesome! I'd love to get a joetisserie. When I was at the BBQ shop on Friday, the salesman talked me out of it. He said the egg already cooks poultry moist, so why would you want a rotisserie? He said there's no need ...
    Maybe one of you folks could talk me back into it!
    Great job btw!
    I can do nothing but shake my head at the folks that claim a rotisserie is a wasted option.  The countless sales and happy customers say otherwise.  Did you see the color on my cook? Ask you salesman if he can do that without the "no need" accessory.
    I have to agree. As someone who has been spinning chickens for many decades a rotisserie is the absolutely best way to cook a whole bird. On any cooker.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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