(Twangy desert music)
Hello everybody!
I'm in the desert!
California desert.
Today, you what temperature it is?
110 Fahrenheit!
Crazy crazy hot hot!
Look at this behind me
So nice nice desert.
I'm always dreaming of staying in the desert.
Eventually my dream came true!
Tonight I'm going to make spicy barbecue chicken
How does it sound?
Even though it's hot, it's still windy
and also it's not very wet, so I can survive here.
But really really hot.
[laughs] My legs are on fire!
Let's go inside and cooking!
You can use chicken breasts, and also chicken thighs. Anything.
First I like to give these guys a really good shower.
This is about two pounds chicken drumettes.
I like to wash nicely.
Until it's not slippery.
Let's put this chicken in a bowl
I will just add some milk and marinate.
And mix this...
It removes any gamey smell, but it's optional.
And keep in the refrigerator for 30 minutes.
Meanwhile I'm going to make sauce. Spicy sauce.
I just brought all my seasoning paste and sauce and when I travel I always take it.
Sometimes when I go to the Korean grocery store in that local area, I shop.
But this one, mulyeot, I brought from New York.
For 2 pounds I will use 6 garlic cloves.
Let's mince.
And ginger.
Ginger and garlic!
And 2 green onions.
It's all together.
So now I like to make it really shiny and spicy.
And also sweet. So I will add a half cup of hot pepper paste.
Korean gochujang.
So it'll be really tasty.
This is ssalyeot, rice syrup.
One third cup.
If you don't have rice syrup, add a quarter cup sugar.
Add two tablespoons hot pepper flakes.
Two... and sesame oil, one tablespoon.
And last thing, is black pepper.
Around half teaspoon.
And mix well.
So this sauce looks like a paste, not very saucy.
Then, let's wait for chicken.
(twanging desert tunes)
30 minutes passed.
I'll bring my chicken.
I have to strain this.
Just squeeze out all excess milk.
Add this.
There's a spicy sauce.
And use hands...
Just mix well.
All these guys are red guys.
Now I cook from now.
But I like to leave it to marinate for 10 minutes.
While I'm traveling, especially with my family members,
I like to make some good protein.
I always use pork, chicken, or beef.
Yesterday I barbecued beef short ribs.
Tonight, chicken.
And tomorrow, I will use some fish.
Because this house has a barbecue, I like to barbecue every day. (laughs)
Koreans eat barbecue, not only barbecue, we eat with more vegetables
Of course we eat with rice.
Today I made acorn jelly salad.
Also really really good for when you travel.
Because when you travel, you can carry some powder - acorn jelly powder, starch.
And then just make a kind of porridge and then cool down to a solid.
And then you can add all kinds of vegetables and make sauce on top.
That's acorn jelly salad, and also cold cucumber soup.
Very fit to hot summer like this.
And kimchi, of course, and rice, with any type of barbecue.
So we eat really small portion for each person.
I made this 2 pounds of chicken, we can share this with 4 to 6 people.
So let's barbecue!
Usually American grills have a lot of gaps.
So like thin bulgogi, when you cook this on a barbecue
it will easily fall through.
In that case I use tin foil.
And then I make a lot of holes and then put it here.
And then when you cook bulgogi on the barbecue, you can do that.
We still have leftover paste, sauce.
I will just brush this later.
And turn it over...
Wow, smells so good!
My chicken is well cooked right now.
I use my chopstick, to poke this with this
If this goes through easily
and no liquid comes out, it's well done.
Occasionally I just turned it over.
Because this is sticky sauce, I don't want it to be burnt.
Today I showed you how to make Korean style spicy barbecue chicken
So easy and simple, just you mix this with seasoning paste
Korean seasoning paste.
Let me taste!
Mmm!
Yum! Spicy, and sweet and juicy!
Yummy.
I was going to eat outside but it's too hot today.
I'm going to bring it inside and eat inside.
With a few more side dishes and rice.
Enjoy my recipe, see you next time!
Bye!