Korean-style barbecue chicken and sweetcorn
- August 2014
- Serves 2-4
- Hands-on time 30 min, oven and barbecue time 30-40 min, plus marinating
Judy Joo’s Korean-style barbecue chicken and sweetcorn is a hot, sweet twist on the classic combo. It’s a fiery bbq recipe you’ll come back to time and time again.
We’ve got another great Korean barbecue idea from Judy, this barbecue short rib recipe, served with sushi rice, is a must-make.
- 30.8g (5g saturated)
- 22.4g (14.5g sugars)
No barbecue? Cook the chicken thighs in the oven for an extra 10-12 minutes, brushing once or twice with the glaze.
Doenjang is a fermented Korean soy bean paste. It’s used in cooking and as a dip, adding a savoury hit of umami.
Gochujang is a thick red chilli paste. It’s spicy but not blow-your-head-off hot.
Find both products in larger supermarkets, specialist shops or online at souschef.co.uk.
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