9 Responses to “Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)”

1. Daniel@ The Food Addicts 7 May 2010 at 12:28 am #

   Wow this looks easy enough, what if you can wait 8 hours to cook it. :)
2. Beyond Kimchee 7 May 2010 at 6:56 am #

   You are right! We, Koreans, don’t measure things when cooking. Your Dak looks delicious.
3. Cookin' Canuck 10 May 2010 at 2:06 pm #

   Fantastic recipe! I could easily put the chicken in the marinade in the morning and then cook after work – perfect!
4. Kevin (Closet Cooking) 11 May 2010 at 9:41 pm #

   Nice way to enjoy some gochujang! The chicken looks really tasty!
5. Debra Samuels 12 May 2010 at 9:27 pm #

   I made the BBQ Chicken from last week’s post for a party with 22 graduate students this past Sunday. It was absolutely delicious. I marinated the chicken thighs in 2 huge plastic zip bags for about 4 hours and then my husband cooked them on the grill. As soon as they were taken off and put on the platter they were set upon and inhaled! I highly recommend this dish. It is easy to make for a crowd and a big hit! I will definitely make it again, and again!
   Debra
6. Steve 28 May 2010 at 9:04 pm #

   Fantastic recipe! I could easily put the chicken in the marinade in the morning and then cook after work – perfect!
7. caroline 8 June 2010 at 12:03 am #

   this was sooooooo good! husband and 3 year old loved it as well. gonna make it for my aunt (who thinks she is korean bbq queen) :)
8. Denise DeBerardino 30 December 2010 at 10:41 am #

   Do you use fresh ginger or powder? I feel like fresh is the answer, but want to do it just right. Looks Amazing!!

   grace Reply:
   December 30th, 2010 at 11:34 am

   You can use either but fresh is always best!

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