Korean barbecue

15 Apr
korean chicken

Try as we might to compete with a store-bought marinade, we just can’t improve upon this one.

Well played, President’s Choice. Well played. Not only is PC Memories of Korean Barbecue grilling and glazing sauce bright and clean tasting, that touch of pear puts it over the top, in our opinion.

The soy, sesame, rice vinegar and sweet fruit is absolutely dynamite for barbecuing chicken. We’ve been marinating boneless, skinless thighs and blasting ’em on a hot grill. The result? Perfectly charred and sticky barbecue. What could be easier?

To go with:


Serving Size: 8

3 cups jasmine rice
1 1/2 c coconut water
1 1/2 cup chicken broth
3/4 cup coconut milk
1 stalk lemongrass
4 slices fresh ginger
1/2 tsp turmeric
1 teaspoon salt

Rinse rice and drain. Fill sauce pot with coconut water, chicken broth, coconut milk, lemongrass, ginger, turmeric, and salt. Bring to a boil, add rice and return to a boil. Cover and reduce heat to low for 15 minutes or until done. Remove from heat and let stand for 5 minutes.

Remove lemongrass and ginger slices. Traditional Balinese presentation: pack rice into individual mold or 1 cup measuring cup. Unmold onto each plate.

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