Korean Chicken Barbecue Recipe

Make the marinade: Combine sesame oil, soy sauce, light corn syrup, shallots, ginger, garlic, mirin, red pepper flakes, salt, and ground black pepper in a large bowl.

Add chicken. Cover and chill for 2 hours or overnight.

Make the kimchi rice: Melt butter in a nonstick pan over medium heat. Sauté onions until translucent. Add kimchi, sugar, and ham; mix well. Add rice and toss until evenly coated. Add soy sauce and sesame oil. Taste and adjust seasoning. Add eggs and mix well. Remove from heat. Keep warm.

Preheat a charcoal grill. Brush oil on the surface of the grill. Cook chicken for 5 to 6 minutes per side. Transfer to a plate. Cover and allow to rest for 5 minutes.

Arrange lettuce on the side of the chicken. Garnish with leeks and nori. Serve kimchi rice and ssamjang sauce on the side.