Tak Bak Kum: Korean Chicken

The Racine Art Museum’s benefactor, Karen Johnson Boyd, was a great cook and loved to entertain in her home. She allowed the museum to compile some of her favorites that were sold in the museum store as fund raiser for RAM.

Here’s the recipe:

Marinade for 1 1/2-2 pounds chicken:

img_5035
marinated and ready to bake
  • 1/2 cup honey
  • 3 Tbsp sesame seed
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki or sukiyaki
  • Juice of 1 lemon
  • 6 cloves of garlic, roughly chopped
  • 8 squeezes of fresh ginger
  • 1 large onion, finely chopped or 8 green onions, chopped

Make mixture ahead, marinate the chicken in it for at least a few hours to let the flavor soak throughout. Bake chicken at 350 for 1 1/2 in juice, basting occasionally. Drain juice, save and heat to serve on the side. Broil chicken until crisp.

Where I deviated: We really like chicken thighs so I chose to use those. I made the marinade the night before while making dinner and so the chicken was able to sit for 24 hours.

I don’t know what “squeezes of fresh ginger” really means so I grated some fresh ginger. I  also chose to use a chopped onion rather than the green onion since I thought they would do better with the heat and duration of cooking.

I did baste a few times and that did make the skins crispier – which I really liked.

Conclusion: This chicken was delicious, full of flavor. I didn’t bake it the whole 1 1/2

img_5036
finished chicken

hours, more like 1:10 hours. There wasn’t left over juice to heat and serve on the side. I may consider reducing it in a separate pan instead of basting.  That “juice”/marinade is so flavorful and you should make sure it’s either used for basting or a sauce.

I served this with basmati rice and green beans. A nice Asian slaw would be good too.

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