Korean style chicken thighs

Got a new cookbook called KoreaTown and tried this recipe from the chapter Respect: Guest Recipes.  They are non Koreans who use Korean flavors.  We had it with some traditional kimchi (banchan)

Coca-Cola and Gochujang-marinated Chicken Thighs  by Jamie Bissonnette

From KoreaTown, Hong & Rodbard

Marinade

2 liters coca-cola

1 cup gochujang

1/2 C. Thai green curry paste

2-inch knob of ginger, minced

3 cloves Garlic, coarsely chopped

1/4 cup fish sauce

2 lbs. boneless skin on chicken thighs

Kosher salt and black pepper

Cola and Gochujanf Barbecue sauce, warmed (recipe follows

1. Marinate chicken and marinade ingredients in sealable bag 4 hours or overnight. Extra marinade keeps in the fridge for one week
2. Remove chicken from marinade and pat very dry with paper towels.  Salt and pepper
3. Preheat broiler on the lower setting if available or move the rack 8 inches from the broiler.  (I used the grill)  Place chicken on baking sheet, skin side down and broil until it starts to brown, about 5 minutes. Flip the chicken and broil skin side up until cooked through, about 20 minutes.  Watch the chicken as it cooks and place the pan further away from the broiler if it starts to brown too quickly. Serve with warmed BBQ sauce

Cola and Gochuhang Barbecue Sauce

1/2 C. dried fermented Chinese black beans

1 liter Coca-Cola

1/2 cup spicy gochujang

1/4 cup Thai green curry paste

1-inch know of ginger, minced

1 1/2 garlic cloves, finely chopped

1 cup ketchup

2 tablespoons fish sauce

1. Soak the beans in water for 1 hour and rinse well.
2. Add all the ingredients to a med. saucepan and bring to a simmer, stirring regularly to prevent scorching
3. Reduce the heat to low and very gently simmer the sauce of 30 minutes to 45 minutes, until thick, stirring occasionally. It should taste tangy, spicy and sour.  Also really good.  Remove from the heat and let cool.  This sauce can be served hot, warm or cold, and keeps in the fridge for 2 weeks in an airtight container.