Article by Gil "hannaone"
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Image by hannaone

One day I was looking at the kimchi juice left in a gallon jug and I started wondering what it could be used for. M and her kitchen assistants were preparing a batch of chicken thigh to be marinated so I grabbed a couple of them and the kimchi juice. M rolled her eyes, a common reaction when I started experimenting, and continued her prep work.

I mixed a bit of sweetener, green plum extract, soy sauce, and some rice wine with the kimchi juice, added the chicken thigh, and worked the marinade into the meat.
Two hours later I grilled it with some gochujang hot sauce. 
The grilled thigh turned out great with a light and slightly sweet kimchi flavor that was enhanced by the hot sauce.

Kimchi Marinated Grilled Chicken
Serves 4

Ingredients
2 pounds boneless skinless chicken thigh

Marinade
1/2 cup fermented kimchi juice
2 tablespoons rice cooking wine (Mirim, Mirin, or similar)
2 tablespoons maesil extract
1 tablespoon soy sauce
1 tablespoon honey or brown sugar

Gochujang Hot Sauce
2 tablespoons gochujang
3 tablespoons water
1 teaspoon coarse ground gochugaru* (hot)
1/2 teaspoon soy sauce
1/2 teaspoon rice vinegar
1 clove garlic, fine minced
1 small green onion, fine chopped

*dried and ground Korean red chili peppers. Gochugaru comes in fine and coarse grinds, and ranges from mild to hot.

Directions
Mix all marinade ingredients and let stand for fifteen minutes.
Trim any excess fat from the chicken thigh (or just leave it on if you like the extra flavor), and cut several shallow slits into the smooth side.
Place the chicken into the marinade and work the marinade into the meat (kind of like a light massage). Let stand for at least one hour.
Mix all Hot sauce ingredients together and let stand for about half an hour.

Final
Heat your preferred grill. (wood, charcoal, gas....)
Place the chicken on the grill smooth side down and cook until just beginning to char, turn and brush the top with hot sauce.
When the bottom just begins to char turn again and brush with hot sauce.
Turn a couple more times until there is a light char over the chicken.
Serve hot with rice and banchan.