1 Organic chicken (debone and cut into strip)
Korean Banchan (condiments), select four to five kinds from a Korean market
Mixed soybean paste, available in all Korean market
Chopped onion 4 table spoons
Chopped ginger 1 table spoon
Chopped garlic 1 table spoon
Chopped green onion 2 table spoons
Chopped shallot 1 table spoon
Kikkoman soy sauce ¼ cup
Sugar ¼ cup
Salt 1 tea spoon
Sesame oil 2 table spoons
Put marinade in food processor (except sesame oil) blend into thick sauce. Pour sesame oil last to mixture and mix it thoroughly. Transfer marinade to a mixing bowl and add chicken strips. Keep in fridge for an hour. Place a large sheet of aluminum foil over your barbeque set and puncture small holes all over. Turn on your barbeque set to high and wait till it is really hot. Quickly transfer chicken strip to the hot aluminum foil surface for four to five minutes and turn chicken strip over and cook the other side for another four to five minutes. Chicken should be ready when you see burn marks. Transfer chicken onto a plate and sprinkle sesame seed on top before serving.
When serving Korean style barbeque, it is customary to serve with Banchan (condiments), bean paste and some soy sauce. Also you can serve broad leave lettuce and plain rice with your chicken. Very often they put some rice; banchan, bean paste, and chicken on the lettuce leave and eat it like a wrap.
You can use the same marinade for beef, (bulgogi), beef ribs or pork dishes. Serving style is the same with many banchan side dishes. Oh, don’t forget to buy some “Kimchi” when you eat Korean food!