Tender grilled chicken served with fluffy Korean-style steamed eggs (gyeranjjim) in a savory gochujang-soy marinade. This fusion dish combines the smoky flavors of grilled meat with the silky comfort of traditional Korean steamed eggs.
Recipe Details
Ingredients
- 8 pieces (1.2kg) bone-in, skin-on chicken thighs
- 8 large eggs
- 240ml chicken stock
- 60ml soy sauce
- 30ml gochujang (Korean chili paste)
- 45ml mirin
- 30ml sesame oil
- 6 cloves garlic, minced
- 15g fresh ginger, grated
- 30g brown sugar
- 4 stalks scallions, chopped (white and green parts separated)
- 30ml vegetable oil for grilling
- 15g toasted sesame seeds
- to taste salt
- to taste white pepper
- for serving steamed rice
Instructions
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In a large bowl, whisk together 60ml soy sauce, 30ml gochujang (Korean chili paste), 45ml mirin, 30ml sesame oil, 6 cloves garlic, 15g fresh ginger, 30g brown sugar, and white parts of 4 stalks scallions. Reserve 60ml (1/4 cup) for basting.
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Season 8 pieces (1.2kg) bone-in with to taste salt and to taste white pepper. Add to marinade, turning to coat. Marinate for at least 2 hours or overnight in refrigerator.
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Preheat grill to medium-high heat. Remove chicken from marinade and pat dry. Brush grill grates with 30ml vegetable oil for grilling.
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Grill chicken skin-side down for 6-7 minutes until skin is crispy and golden. Flip and continue grilling for 8-10 minutes, basting with reserved marinade, until internal temperature reaches 74°C (165°F).
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Meanwhile, prepare gyeranjjim: In a large bowl, gently whisk 8 large eggs until just combined - avoid creating too many bubbles. Strain through fine-mesh sieve.
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Heat 240ml chicken stock until warm but not boiling. Slowly whisk warm stock into eggs. Season with a pinch of to taste salt and to taste white pepper.
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Pour egg mixture into a heatproof bowl that fits in a steamer. Steam for 12-15 minutes until eggs are set but still jiggly in center.
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Let chicken rest for 5 minutes. Garnish gyeranjjim with green parts of 4 stalks scallions and 15g toasted sesame seeds.
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Serve chicken alongside gyeranjjim and for serving steamed rice. Drizzle any remaining marinade over the chicken.
Tips
Marinating Time: Minimum 2 hours for flavor penetration, but overnight marinating creates the most tender, flavorful chicken. The gochujang helps tenderize the meat.
Grill Temperature: Medium-high heat prevents burning the sugars in the marinade while ensuring crispy skin. If chicken browns too quickly, move to cooler part of grill.
Gyeranjjim Texture: The key to silky eggs is gentle whisking and straining to remove air bubbles. Steam should be gentle - vigorous bubbling creates tough, rubbery eggs.
Make-Ahead: Chicken can marinate up to 24 hours. Gyeranjjim can be steamed 2 hours ahead and gently rewarmed.
Equipment Alternatives: No steamer? Use a large pot with a steaming rack, or bake the egg mixture in a water bath at 160°C (325°F) for 25-30 minutes.
Spice Level: Adjust gochujang to taste. Start with less if sensitive to heat, or add extra for more kick. Sriracha can substitute in a pinch.
Serving Suggestions: Traditional banchan (Korean side dishes) like kimchi or pickled vegetables complement this dish perfectly.