Dak Galbi (Korean Spicy Grill Chicken)


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