Dak Galbi (Korean Spicy Grill Chicken)
Servings Prep Time
6Servings 20 Minutes+ 4 Hour Marinating Time
Cook Time
Servings Prep Time
6Servings 20 Minutes+ 4 Hour Marinating Time
Cook Time
  • 1.5kg boneless mixed with chicken thighs and drumsticks fillets
Marinate sauce :
  • 4tbsp granulated sugar
  • 10tbsp Korean red chili pepper powderGu chu garu
  • 6tbsp prune sauce
  • 6tbsp soy sauce
  • 2tbsp oyster
  • 4tbsp honey
  • 2tbsp garlicminced
  • 1tsp ginger powder
  • 1tsp salt
  • 1tsp black pepper
  • 1tsp curry powder
  • 2tbsp mirin
  1. In a large bowl, mix sugar, Korean red chili pepper powder ( Gu chu garu) prune sauce, soy sauce, oyster sauce, honey, garlic, ginger powder, curry powder, salt, and black pepper.
  2. In a container, apply the spoonful of marinated sauce to the chicken one at a time.
  3. Mix evenly to coat the chicken with the sauce.
  4. Cover and marinate it for at least 4 Hours or overnight in the refrigerator to deepen the flavour.
  5. Place the Grill Plate in the Instant Indoor Grill.
  6. Spray or grease the grill plate with cooking oil.
  7. Select the Grill function, press Level 5 and press Time and set the time to 12-14 Minutes. Press Start.
  8. Place the chicken carefully once the Grill displays the Add Food sign.
  9. Close the Lid.
  10. Once the Grill displays the Turn Food sign, open the lid, and flick the chicken. Close the Lid to continue cooking.
  11. Once the cooking cycle is done, insert a thermometer, and it should read 165°F.
  12. Remove the chicken and place them on a serving plate.
  13. Follow the steps with the remaining chicken.
  14. Cut the chicken into your preferable bite sizes.
  15. Sprinkle sesame seeds or sliced green onions on top if desired.
Recipe Notes

Chef’s Tip: Marinate sauce will be more flavourful after mixing; leave it in the refrigerator overnight before marinating the chicken. The sauce will become a deepened flavour.