Judy Joo served up her mum’s Korean BBQ Chicken to celebrate american Independence Day on Sunday brunch.

The ingredients are: 300ml soy sauce, 100g dark brown sugar, 6 spring onions, thinly sliced on an angle, 3 tbsp rice vinegar, 3 tbsp maple syrup, 2 tbsp gochujang (Korean chilli paste), 2 tbsp toasted sesame oil, 2 tbsp grated peeled fresh ginger, 2 tbsp roasted sesame seeds, 6 cloves garlic, grated or finely chopped, Pinch of sea salt, Freshly ground black pepper, 8 boneless skinless chicken thighs, Vegetable oil, for grilling, 2 corn on the cobs, without their husks, Doenjang mayonnaise to serve, 120ml Mayonaise and 1 tbsp Doenjang (Korean soya bean paste).