• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    10 minutes

  • Cook time

    25 minutes

  • Total

    35 minutes

  • Amount

    4 persons

Dahk galbi, marinated, grilled chicken thighs with ssamjang paste

You can serve this nice little Asian dish with a Korean BBQ or just as a snack during a great party. It’s up to you whether you prepare it in advance or together with your guests. Dahk galbi tastes just as good when served at room temperature!


For the chicken

  • 800 g chicken thigh fillet

For the marinade

  • 2 spring onions
  • 2 cm fresh ginger
  • 4 cloves of garlic
  • 4 tbsp gochujang (Korean chilli paste)
  • 3 tbsp mirin (rice wine)
  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 2 tsp freshly ground black pepper

For the sauce

  • 2 spring onions
  • 4 tbsp doenjang (Korean soy bean paste), or to taste
  • 2 tbsp gochujang (Korean chilli paste), or to taste
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sugar
  • 2 tbsp sesame oil
  • 2 cloves of garlic

On the side

  • spring onion cut into rings, to sprinkle over the meat
  • leaves of lettuce, to wrap the meat in
  • boiled rice, for in the lettuce wrap


  1. For the marinade, cut the spring onions into thin rings. Peel the ginger and the garlic, and chop them extremely fine. Mix together with the other ingredients for the marinade.
  2. Rub the mixture well into the chicken thigh fillets. Cover the dish and leave to marinate in the refrigerator for 3 hours.
  3. For the sauce, cut the spring onions into thin rings and put them in a dish. Add the doenjang and gochujang, and sprinkle the sugar and sesame seeds on top. Pour in the sesame oil. Peel the garlic and grate it over the dish. Mix the ingredients for the sauce and store covered in the refrigerator.


  1. Ignite the Premium Organic Lump Charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 200°C. Take the chicken thigh fillets out of the marinade and wipe them off.
  2. Place the chicken thigh fillets on the grid. Grill for 3 minutes, turn them over 1/4 turn and grill for another 3 minutes. Turn them over again and grill for 3 minutes, and yet again turn them over and grill for 3 minutes. Close the lid of the EGG after handling the food.
  3. Remove the chicken from the EGG and cut into strips. Serve in a nice dish with the rings of spring onion, the lettuce leaves, the boiled rice and the ssamjang paste to make the wraps.

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