Seoul-ful chicken with minted cucumbers from Cooking Light Magazine, April 2008 (page 152)

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Notes about this recipe

  • lizbot2000 on July 07, 2018

    This has no right to be as delicious as it is. It's heavenly, especially on a hot outdoor grill that gets the outside crispy and caramelized. Even on our half-broken old indoor grill it's good. We've probably made this at least 100 times over the years. I usually serve it with gaba rice and a different cucumber side (on all recipes, the "refreshing Korean cucumber salad" is highly recommended - it tastes ridiculously good with this).

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