Nutrition per serving may change if servings are adjusted.
2 tablespoons mirin
1 tablespoon reduced-sodium tamari
1 tablespoon toasted sesame oil
1 large clove garlic, grated
1 pound boneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips ( ¾ inch wide)
12 large shiitake mushrooms, stemmed and halved
24 3-inch-long pieces scallion (from 2-3 bunches), white & light green parts only
2 tablespoons canola oil
¼ teaspoon kosher salt
6 tablespoons Ssamjang (see Tips)
Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.
Preheat grill to medium.
Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.
Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.
Tips: Look for prepared Ssamjanga thick spicy paste typically served with Korean lettuce wrapsat Korean markets or online. To make your own: Combine ½ cup doenjang, ¼ cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
To make ahead: Marinate chicken (Step 1) for up to 1 day.
329 calories;19 g fat(3 g sat); 3 g fiber; 14 g carbohydrates; 25 g protein; 34 mcg folate; 76 mg cholesterol; 7 g sugars; 4 g added sugars; 352 IU vitamin A; 6 mg vitamin C; 50 mg calcium; 3 mg iron; 686 mg sodium; 418 mg potassium
Carbohydrate Servings: 1
Exchanges: 3 lean meat, 1 vegetable, 2 fat, ½ other carbohydrate