Ingredients
2 Mountaire® Noor Al-Jabal® Fresh Drumsticks
¾ cup soy sauce
½ cup dark brown sugar
1 tbsp sesame oil
2 tbsp garlic cloves
¼ cup yellow onion, roughly chopped
1 tbsp ginger, fresh, chopped
¼ cup green onion
½ cup Asian pear, chopped
¼ cup cabbage kimchi
¾ cup red chili flakes
½ tsp mayonnaise
½ tsp kosher salt
Directions
Make the Korean bulgogi marinade: In a blender, puree soy sauce, dark brown sugar, sesame oil, garlic cloves, yellow onion, fresh ginger, green onion, and Asian pear together. Transfer to a saucepan on medium-low heat and simmer for 5 minutes until the sauce has slightly thickened and the brown sugar has melted.
Make the kimchi aioli: In a food processor, combine cabbage kimchi, red chili flakes, mayonnaise, and kosher salt until smooth. Transfer to a squeeze bottle and keep chilled until service.
Make the kimchi aioli: In a food processor, combine cabbage kimchi, red chili flakes, mayonnaise, and kosher salt until smooth. Transfer to a squeeze bottle and keep chilled until service.
Grill marinated drumsticks: Shake off excess marinade from chicken and grill on medium-high heat for 10–15 minutes, until chicken reaches an internal temperature of 165°F. Flip chicken halfway through cooking.
Serve grilled chicken with a side of kimchi aioli for dipping.
