Chicken Makchang Gui Recipe | Grilled Korean Chicken with Spicy Marinade
Chicken Makchang Gui Recipe: Grilled Korean Chicken with Spicy Gochujang Marinade
1. Introduction
If you’ve ever dined at a Korean BBQ restaurant or watched K-dramas, you’ve likely encountered the deliciously crispy, savory grilled meats known as Makchang Gui. Traditionally made with pork intestines, this iconic Korean dish is known for its deep, rich flavors and satisfying texture. But today, we’re putting a twist on the traditional recipe by using chicken as the star of the show.
Why You’ll Love This Recipe
Chicken Makchang Gui brings together the smoky flavor of grilled chicken and the savory-spicy kick from gochujang (Korean chili paste), making it an irresistible dish. The grilling process gives the chicken a crispy exterior while keeping the inside tender and juicy. The rich sesame oil, combined with the deep umami of soy sauce and the garlicky aroma, creates a marinade that’s both comforting and bold.
What you’ll learn in this post:
- How to make Chicken Makchang Gui with a spicy and savory marinade.
- The key ingredients and tips for achieving the perfect grilled chicken.
- How to customize the dish for your taste and dietary preferences.
This recipe is perfect for BBQ nights, weekend dinners, or any time you want to enjoy a Korean-style feast at home. Let’s dive into making this deliciously grilled chicken dish!
2. Ingredients Breakdown
Let’s take a closer look at the ingredients that make Chicken Makchang Gui so flavorful and satisfying.
- Boneless Chicken Thighs (500g):
Chicken thighs are preferred for this recipe because they stay juicy and tender when grilled. They also have a bit more fat, which helps them stay moist and flavorful. You can substitute with chicken breast, but the texture will be leaner. Make sure to cut the chicken into bite-sized pieces for easier grilling. - Gochujang (3 tbsp):
Gochujang is a staple in Korean cuisine, known for its deep, spicy-sweet flavor. It gives Makchang Gui its signature heat. If you prefer a milder dish, reduce the amount of gochujang or use a combination of gochujang and a milder chili paste. - Soy Sauce (2 tbsp):
Soy sauce adds savory umami to the marinade. Tamari can be used as a gluten-free alternative. - Sesame Oil (1 tsp):
Sesame oil contributes a nutty, aromatic flavor that’s essential in Korean cooking. It gives the marinade richness and enhances the flavor of the chicken. - Garlic (4 cloves, minced):
Fresh garlic brings a robust flavor to the marinade. It complements the spiciness of the gochujang and the savory soy sauce. - Ginger (1 tsp, grated):
Ginger adds a slight heat and aromatic freshness that balances the rich and spicy flavors of the marinade. - Sugar (1 tbsp):
A touch of sugar helps balance the spice from the gochujang and gives the marinade a slightly sweet finish. You can use honey or maple syrup for a more natural sweetener. - Carrots (1 medium, sliced thin):
Carrots add crunch and natural sweetness to the dish. They also provide a lovely contrast in texture to the juicy chicken. - Cabbage (2 cups, chopped):
Cabbage is a common vegetable in Makchang Gui that absorbs the flavors of the marinade. It adds crunch and a mild, sweet flavor to the dish. - Green Onions (2 stalks, chopped):
Green onions are added for freshness and color, as well as a mild onion flavor that enhances the overall dish. - Sesame Seeds (optional, for garnish):
Toasted sesame seeds make a beautiful garnish, adding a bit of crunch and nutty flavor to the finished dish.
Substitutions and Dietary Preferences:
- Gluten-Free: Ensure the soy sauce is gluten-free by using tamari instead.
- Vegetarian Version: You can replace the chicken with tofu or tempeh for a plant-based version. The marinade works beautifully with these alternatives.
- Less Spicy: Reduce the amount of gochujang or substitute it with a milder chili paste or a mix of ketchup and soy sauce for a milder flavor.
3. Step-by-Step Instructions
Making Chicken Makchang Gui at home is easy and fun. Follow these steps to grill the chicken to perfection:
- Prepare the Chicken and Marinade:
Cut the chicken thighs into bite-sized pieces, about 2-3 inches long. In a large bowl, combine the gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and sugar. Mix well to form a smooth marinade. - Marinate the Chicken:
Add the chicken pieces to the marinade and toss until the chicken is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-3 hours to allow the flavors to penetrate the meat. - Prepare the Vegetables:
While the chicken marinates, slice the carrots and chop the cabbage into bite-sized pieces. Set them aside for grilling. - Preheat the Grill or Pan:
Heat a grill or grill pan over medium-high heat. If you’re using a non-stick pan, add a little oil to prevent sticking. You can also use a cast iron skillet or a barbecue grill if available. - Grill the Chicken:
Once the grill is hot, place the marinated chicken pieces on the grill and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and golden brown on the outside. You can grill the vegetables alongside the chicken, ensuring they get a nice char. - Add the Vegetables:
Once the chicken is grilled, add the sliced carrots and chopped cabbage to the grill. Stir-fry or grill them for about 4-5 minutes until tender and slightly caramelized. - Serve and Garnish:
Remove the grilled chicken and vegetables from the grill. Garnish with chopped green onions and toasted sesame seeds. Serve immediately with steamed rice or lettuce wraps.
4. Tips and Variations
- For Extra Crispy Texture: Increase the heat when grilling to get a crispy, caramelized exterior on the chicken. Just be careful not to overcook it.
- Spice Level: Adjust the spice level by adding more or less gochujang. If you prefer a milder version, mix the gochujang with a little ketchup or tomato paste.
- Add More Veggies: You can add bell peppers, zucchini, or mushrooms for more variety and nutrition.
Variations:
- Make It Creamy: Stir in some heavy cream or coconut milk at the end for a creamy twist on the traditional Dak Galbi.
- Grill in a Skillet: If you don’t have access to a grill, you can also cook everything in a large skillet or wok for a stovetop version.
5. Serving Suggestions
- Sides: Serve with steamed rice, kimchi, or pickled radish for a well-rounded meal.
- Garnishes: Top with additional chopped green onions, sesame seeds, or fresh herbs.
- Pairing Drinks: Serve with soju, Korean beer, or a light white wine for the perfect pairing.
6. Storage and Reheating Instructions
- In the Fridge: Store any leftover chicken and vegetables in an airtight container in the fridge for up to 3 days.
- In the Freezer: You can freeze leftovers for up to 1 month. Make sure to let it cool completely before storing in a freezer-safe container.
Reheating Instructions:
- Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Stovetop: Reheat in a pan over low heat for 5 minutes, adding a splash of water or soy sauce if needed.
7. Recipe Notes
- Can Be Prepped Ahead of Time: Marinate the chicken the night before to save time on grilling day.
- Best with Fresh Ingredients: Use fresh, high-quality chicken and vegetables for the best flavor.
- Use a Grill Pan or BBQ: For the most authentic grilled flavor, use a grill pan or an outdoor BBQ.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 |
| Fat | 18g |
| Saturated Fat | 3g |
| Carbs | 14g |
| Sugar | 6g |
| Fiber | 4g |
| Protein | 24g |
| Sodium | 800mg |
| Cholesterol | 75mg |
| Calcium | 40mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Main
- Cuisine: Korean
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- 500g boneless chicken thighs, sliced
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sugar
- 1 medium carrot, sliced
- 2 cups cabbage, chopped
- 2 stalks green onions, chopped
- 1 tsp sesame seeds (optional)
Instructions:
- Marinate the chicken and prepare vegetables.
- Grill chicken until crispy and cooked through.
- Grill vegetables for 4-5 minutes.
- Serve with green onions and sesame seeds.
Notes: Marinate the chicken for extra flavor.
10. Health Benefits
- Chicken: A great source of protein, which is essential for muscle repair and immune health.
- Gochujang: Contains capsaicin, which is known to boost metabolism and help with weight management.
- Cabbage: High in fiber, vitamin C, and antioxidants, supporting digestion and overall health.
11. Suggested Sauce
Pair with a light soy-sesame dipping sauce or a spicy gochujang-based sauce for extra flavor, or use a side of kimchi to enhance the dish.
12. Avoid These Mistakes
- Don’t overcrowd the grill; cook in batches for even cooking.
- Don’t skip soaking the rice cakes; they need to soften before cooking.
- Ensure the chicken is fully cooked and caramelized before serving.
13. FAQs
- Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their tenderness and flavor. - Can I make this spicier?
Yes, simply add more gochujang or red chili flakes for extra heat. - Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 24 hours for enhanced flavor. - Can I use a grill pan?
Absolutely! A grill pan works just as well if you don’t have an outdoor grill. - How long do leftovers last?
Store leftovers in the fridge for up to 3 days. - Can I use other vegetables in Dak Galbi?
Yes, add bell peppers, zucchini, or mushrooms for a variety of flavors and textures.
14. Final Thoughts
Chicken Dak Galbi is a flavorful, spicy, and satisfying dish that brings the essence of Korean BBQ into your home. Whether you’re hosting a casual dinner or looking for something new to try, this recipe will surely impress. Let me know how it turns out for you in the comments below!
