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Korean bbq pheasant

Fiery Korean style bbq pheasant

A perfect barbecue dish with a chilli-infused marinade



For the marinade/sauce

  • 4 pheasants breast
  • 6tbsp Gochujang chilli paste
  • 4tsp Gochugaru chilli flakes
  • 2tbsp mirin
  • 4tbsp light soy sauce
  • 6tbsp Sprite or 7Up
  • 2tbsp honey
  • 2tsp onion salt
  • 4tap minced garlic
  • 4tsp minced ginger
  • 4tbsp toasted sesame oil


To serve

  • 6 spring onions, sliced
  • Rice
  • 300ml sauce
  • 100ml marinade


  1. Thoroughly mix all the marinade/sauce ingredients.
  2. Put the pheasant breasts in a dish and pour on enough sauce/marinade to cover them (around 100 ml). Leave for at least half an hour, or longer if possible (you can leave them overnight if you wish).
  3.  Put the rest of the sauce/marinade in a pan or store in the fridge if you’re marinating the pheasant overnight.
  4. Remove the pheasant breasts from the marinade and discard the marinade.
  5. Heat a grill pan of BBQ and cook the pheasant until done (about 10 minutes).
  6.  Meanwhile, heat the sauce/marinade that you set aside and bubble it gently for a few minutes until you have a shiny sauce.
  7.  Serve the pheasant on rice topped with the sauce and spring onions.

Recipe courtesy of  wildandgame.co.uk