Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Brine
Capon Breasts (2)
overnight. For the brine mix
Salt (1/4 cup)
and
Granulated Sugar (1/4 cup)
in
Water (6 cups)
, stir until the salt is dissolved, add the chicken breasts and refrigerate overnight.
Step 2
Next day, drain the breasts and pat dry, slice the breasts, slanted, as shown.
Step 3
Mix
Gochujang (1/2 cup)
with
Garlic (1 tsp)
,
Onions (1 Tbsp)
,
Fresh Ginger (1/4 tsp)
,
Pears (1 tsp)
,
Toasted Sesame Oil (1 tsp)
,
Sesame Seeds (1/2 tsp)
,
Scallions (2 Tbsp)
, and
Kosher Salt (to taste)
.
Step 5
Brush the capon slices generously on both sides.
Step 6
Grill the capon on both sides until done but still juicy.
Step 7
When cooked, place in a serving dish, sprinkle with more sesame seeds and sliced scallions, serve with crisp
Lettuce (to taste)
,
Fresh Basil (to taste)
and
Fresh Cilantro (to taste)
,
Carrots (to taste)
,
Cucumbers (to taste)
, and
Ssamjang Sauce (to taste)
, assemble all ingredients as shown. Serve and enjoy!
Rate & Review
{{id}}