Making Korean BBQ chicken at home — recipe with gochugaru
Deel
Short answer: To make Korean BBQ chicken, marinate chicken wings or thighs for at least 2 hours with the Korean rub and grill at 185°C. Core temperature 74°C. Serve with rice, kimchi, and sesame.
Korean BBQ is one of the fastest-growing culinary trends in Europe. The combination of gochugaru (Korean red pepper), sesame, garlic, and a hint of sweetness creates a flavor profile unlike any other.
You don't need a Korean restaurant. With the right rub and a hot BBQ, you can create a surprisingly delicious result at home.
What makes Korean BBQ unique?
Korean BBQ — or gogi-gui — is all about the balance between spicy, sweet, salty, and umami. Gochugaru is the common thread: a mild, fruity red pepper that tastes very different from cayenne pepper or chili powder. It adds color and warmth without the aggressive heat of other pepper varieties.
Sesame — both sesame oil and sesame seeds — adds a nutty depth. Garlic and ginger form the base. The result is a glossy, reddish bark with a complex flavor profile that is both approachable and surprising.
Gochugaru is milder and fruitier than cayenne pepper. It gives the distinctive red color of Korean BBQ without overwhelming heat. Never use cayenne as a substitute — the flavor profile is completely different.
What do you need?
For 4 servings:
- 1.2 kg chicken wings or 1.5 kg skinless chicken thighs
- Korean BBQ rub — 65g per 1.5 kg chicken
- Sesame oil as a binder (adds extra flavor)
- Meat thermometer
- BBQ with lid
Chicken wings are the classic choice for Korean BBQ — small, quick to cook, and the bark-to-meat ratio is perfect. Skinless chicken thighs offer more meat per serving and are slightly juicier. Both work excellently.
Marinating — at least 2 hours
- Pat the chicken dry with paper towels.
- Rub a thin layer of sesame oil over the meat — this adds extra flavor and helps the rub adhere.
- Apply the Korean BBQ rub generously to all sides.
- Cover and refrigerate for at least 2 hours. Overnight will give the deepest flavor.
- Remove from the refrigerator 30 minutes before grilling.
Use sesame oil instead of olive oil as a binder for the Korean rub. The nutty flavor of sesame oil enhances the Korean flavor profile and adds an extra dimension to the bark.
Grilling — the technique
Temperature
185°C. The Korean rub contains sugar — do not grill too high, or the bark will burn. Maintain the heat well.
Wings
20–25 minutes indirectly at 185°C. Last 5 minutes directly for a crispy, glossy bark. Core temperature 74°C.
Thighs
25–35 minutes indirectly at 185°C. Last 5 minutes directly. Core temperature 74°C in the thickest part.
Finishing
After grilling, sprinkle with toasted sesame seeds and finely chopped spring onion for an authentic presentation.
The sugar in the Korean rub caramelizes on the grill and gives a glossy, reddish bark. This is normal and desired. As long as the core temperature is 74°C, it's good — even if the outside looks dark.
Serving as authentic Korean BBQ
Korean BBQ is traditionally served with small side dishes — banchan — that complement and balance the flavors:
- Steamed rice — the neutral base that tempers the spiciness
- Kimchi — fermented cabbage, sour and spicy, perfect as a counterbalance
- Cucumber salad — fresh and cool with rice vinegar and sesame
- Toasted sesame seeds and spring onion — as a garnish over the chicken
- Lettuce or iceberg lettuce — for wraps with the chicken inside
Place a piece of chicken in a lettuce leaf, add some rice and kimchi, and fold it up. This is the traditional Korean way of eating — ssam — and it's surprisingly delicious and easy for a BBQ evening with guests.
More chicken on the BBQ? Also check out our Jamaican Jerk chicken recipe for a Caribbean twist. For large cuts of meat, our pulled pork recipe or the Texas-style brisket recipe are highly recommended.
Ready for Korean BBQ?
Korean BBQ rub — freshly mixed to order. Free delivery via DHL.
Korean BBQ rubStarter Pack · 3 flavorsView all Rubs