Dak Gumneun Beop (Grilling Chicken)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- bird chicken
- salt
- water
- oil
- soy sauce
Instructions
- Gut and wash the chicken, tie the neck, fill the cavity with water, and hang it upside down a full night or more.
- Then pluck, cut open the limbs, and brush with salt.
- Grill, brushing repeatedly with water then oil and soy sauce — better than pheasant.
- Boiled chicken and pheasant can be grilled the same way, brushed with water then oil and soy.