Korean Chicken Umami Bombs

Being clear, this is not a traditional Korean recipe, at all. This is a modification of my other chicken bomb recipe with Korean flavors. Trust me, it's better.

Equipment

• Smoker (I have an egg-style Kamado Grill) and accessories
• Container Large enough to brine chicken
• Something to pound the chicken flat (a rolling pin is fine in a crunch)

Time

The chicken needs to bring for 4 hours, then about an hour to smoke

Ingredients

Name	Amount
Large Chicken Breasts	6
Bacon	1 pack
Jack Cheese	1 pound
Scallions	4
Minced Garlic	2 tablespoons
Jalepeños	2
Toothpicks	3 per chicken breast
Gochujang	2 tablespoons
Gochujaru	2 tablespoons
Doenjang or Miso	2 tablespoons
A Rub to cover the chicken with, feel free to just use a blend of pepper, salt, garlic, and onion
Smoker Wood Chips

Brine Solution (follow your heart on the amounts for this)

• Enough water to cover the chicken
• Gochujang
• Gochujaru (or red pepper flakes)
• Salt
• Sugar
• Onion Powder
• Garlic Powder
• White Pepper
• Paprika

Instructions

Prep

1. Make the brine: Heat the water and mix in all the other components. Stir until all the particles mix in, move to whatever container you're going to use to brine the chicken, then let the brine cool down to refrigerator cold while you do the following.
2. Cut all the tendons on the back of the breast to spread it out flat, then pound out chicken breasts, until you think you could roll it up around the stuffing
3. Make sure the brine is cool enough that it won't cook the chicken, if it is, put the chicken in fridge and wait for it to cool
4. Put all of the chicken in the brine, and place in the fridge. Wait 3-4 hours before cooking

Cooking

5. Heat up your smoker. Aim for 225°F.
6. Dice the Jalepeños (2)
7. Shred your cheese.
8. Make Stuffing: Mix up the Jack Cheese (1 pound), Doenjang or Miso (2 tablespoons), Gochujang (2 tablespoons), Gochujaru (2 tablespoons), Minced Garlic (2 tablespoons), Scallions (4), Jalepeños (2), and any other spices you want to put in
9. Lay out the chicken with 2 slices of bacon underneath each breast, crossed to make an "X" shape
10. Add a dollop of stuffing to each chicken breast, then close up the breast and wrap with the bacon, really stuff them as full as you can get. Hold shut with the toothpicks. I recommend adding 3 toothpicks to each breast even if you don't need all of them just so that it's easier to tell when you've found them all in each breast
11. Cover each breast with a pinch of your rub
12. Add the wood chips to your smoker and put in all the breasts on indirect heat. I really recommend putting a meat thermometer in the thickest part of the largest one.
13. Cook until the thickest part of the larger breasts are juuuust over 160°F. It's possible depending on the size of your smoker that you'll get a stall around the 140's, if it lasts too long, just heat the grill up closer to 260-280 and it should finish that last bit off faster
14. Enjoy!