Korean BBQ Skewer
4 chicken filets
8-10 wooden skewers,
presoaked in water or juice
Sesame Aioli Sauce
Korean BBQ Sauce
Gas or charcoal grill
Cut the chicken into bite-sized portions,
and skewer the pieces, leaving a thin
margin of separation between each chunk.
Place the skewers in a container and add
the Korean BBQ Sauce. Marinate for at
least 15 minutes.
Start the grill, and place each skewer on
the direct flame. Look for a hard char—
it will flame up due to the sesame oil’s
low smoke point, so watch it closely. If
the skewer looks like it burned quickly,
that’s good. Remove it from the grill and
put it back in the marinade. Continue
this process four to five times, and watch
the carbon reabsorb the marinade and
caramelize. Whisk the ingredients together and chill
for 30 minutes or overnight. Set aside
for later.
Place the skewers on the coolest side of
the grill to receive residual heat, ensur-
ing the meat is cooked through. Drizzle
with the Sesame Aioli Sauce and serve. Korean BBQ Sauce
Sesame Aioli Sauce
2 c Japanese mayo
½ c black sesame oil
1 tbsp Korean kimchi red pepper base
1 tbsp Sriracha sauce
1 tsp fish sauce
½ c brown sugar
2½ c buttermilk
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne
1 tsp paprika
1 c brown sugar
½ c hoisin sauce
¼ c fish sauce
3 c barbecue sauce
½ c aged soy
½ c sweet soy
1
⁄ 8 c double black soy
2 c toasted sesame oil
1½ c mirin or rice vinegar
Whisk the ingredients together and set
aside.
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