Main ingredients 🥩
Chicken thigh meatGochujangGarlicGochugaruOligosaccharideRice cakes
Ttukdak Hyung's Boneless BBQ Chicken
A sweet, savory, and spicy boneless BBQ chicken that recreates the deep charcoal flavor of Zicoba-style chicken at home using green tea tea bags for smoking and a kitchen torch.
🙋 Recommended for
- ⭐ Those who want to enjoy a cost-effective and generous portion of BBQ chicken at home instead of delivery chicken.
- ⭐ Those who love the combination of sweet, savory, spicy sauce and smoky flavor characteristic of Zicoba.
- ⭐ Culinary explorers who want to create a charcoal-smoked flavor at home with simple tools (tea bags, torch).
Ingredients needed 🛒2 servings
- 1kg chicken thigh meat
- 1 tbsp baking soda (for tenderizing)
- 2 green tea tea bags (for smoking)
- 1 tbsp gochujang
- Plenty of minced garlic
- Soy sauce
- Fine gochugaru
- Cooking wine
- Oyster sauce
- Ketchup
- Beef stock powder
- 3 tbsp oligosaccharide
- 2 tbsp sugar
- Black pepper
- 1 handful tteokbokki rice cakes
- A little cooking oil
- Sesame seeds
Recipe 🍳
- If using imported chicken thigh meat, soak it in water with baking soda for over 3 hours to tenderize and thaw, then rinse thoroughly and pat dry.
- Shape aluminum foil into a small bowl, tear open 2 green tea tea bags and place the contents inside. Put this at the bottom of a pot and burn it with a kitchen torch to create plenty of smoke.
- Place a sieve over the pot, arrange the chicken thigh meat on top, cover with a lid, and smoke for about 10 minutes to artificially recreate the charcoal flavor.
- In a bowl, mix gochujang, minced garlic, soy sauce, fine gochugaru, cooking wine, oyster sauce, ketchup, beef stock powder, 3 tbsp oligosaccharide, 2 tbsp sugar, and black pepper to make the sauce.
- Depending on your preference, you can taste the sauce and adjust the sweetness to your liking.
- Add the smoked chicken and tteokbokki rice cakes to the sauce and mix well. Then, let it marinate in the refrigerator for at least 1 hour to allow the sauce to fully penetrate.
- Lightly grease a frying pan with a very small amount of cooking oil. Add all the marinated ingredients and cook over high heat, stirring constantly to prevent the rice cakes from sticking.
- Once the chicken is cooked, use a kitchen torch to directly char the surface of the chicken and rice cakes, enhancing the smoky flavor and visual appeal.
- Transfer to a serving dish and generously sprinkle with sesame seeds to complete. (Mixing the remaining sauce with rice, seaweed flakes, and corn kernels to stir-fry is also a delicacy.)
- Tenderize chicken thigh meat and smoke it in a pot with green tea tea bag smoke for 10 minutes.
- Make the sauce with the given ingredients, mix with chicken and rice cakes, and marinate for 1 hour.
- Stir-fry in a pan, then add smoky flavor with a torch and finish with sesame seeds.
Cooking tips 💡
- If using domestic refrigerated chicken thigh meat, you can skip the tedious tenderizing process with baking soda.
- The rice cakes can easily stick to the bottom of the pan while stir-frying, so you must continuously stir with a spatula throughout the cooking process.
- If burning green tea tea bags is too much trouble, you can substitute with a small amount of commercially available liquid smoke or smoky flavor sauce.
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