Recipes

[Chicagoan]

This was on the Today Show this morning and it looked delicious and easy.

Spice-rubbed Korean chicken

From "The Kimchi Chronicles: Korean Cooking for an American Kitchen" by Marja Vongerichten and Jean-Georges Vongerichten

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/4 cup vegetable oil, plus more for cooking
• 4 boneless, skinless chicken breasts
• 2 teaspoons sugar
• 2 teaspoons gochugaru (red pepper powder)
• 1 teaspoon coarse salt
• 1 teaspoon black pepper

Preparation

Whisk together the soy sauce, vinegar, and oil in a large bowl. Add the chicken breasts and turn to coat with the marinade, then cover the bowl and refrigerate for at least a half hour and up to overnight.

Preheat a grill to high or preheat a ridged cast iron grill pan over medium heat. Carefully oil the hot grates or pan (use a brush or an oil-saturated paper towel folded in quarters) to prevent sticking. Meanwhile, mix together the sugar, red pepper powder, salt, and pepper in a small bowl. Pat the chicken breasts dry and rub evenly with the spice mixture. Grill the chicken until firm to the touch and completely cooked through, about 4 minutes per side depending on their thickness. Let the breasts rest for a few minutes before slicing thinly on the bias.