We have been trying to cut down on our red meat consumption. We decided to try out my grandmother’s kalbi marinade (intended for beef short ribs) on chicken thighs, and the result was delicious.
First, you will need about 1.5 lb boneless, skinless chicken thighs. We recommend leaving excess fat (which will help with caramelization) on the chicken, rather than trimming it. Cut each thigh into 2″ wide slices (about 3-5 pieces per thigh, cut vertically).
Second, prepare the following marinade: ½ cup soy sauce, ¼ cup water, 1/3 cup plus 1 Tbsp sugar, 4 minced garlic cloves, 1 small, thinly sliced onion (we used 1 large shallot cut into ¼” crosswise slices), 1 chopped scallion, 2 Tbsp toasted sesame oil, and 1 ½ tsp black pepper.
Third, place the chicken in the marinade. Let marinate in a covered container in the refrigerator overnight (or at least 12 hours).
Final step: Heat a large nonstick frying pan on medium-high heat. Add about 1-2 tsp neutral vegetable oil, then place chicken pieces (shaking off marinade) and some of the onion/scallions in the pan, spreading each piece out so that the chicken can sear and not steam. Reduce heat to medium, if needed, but continue cooking on each side until browned. Garnish with some chopped scallions (optional). Serve immediately with rice and kimchi. (Feb. 2023)
Cooking Adventures 