Dak Bulgogi (Chicken Bulgogi)

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 1/4 cup Soy sauce
• 2 tbsp Brown sugar
• 1 tbsp Sesame oil
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 medium Onion, sliced
• 2 stalks Green onions, chopped
• 1/4 tsp Black pepper
• 4 cups Cooked rice
• 1 tsp Sesame seeds, for garnish

Instructions

1. 1Slice the 1.5 lbs of boneless, skinless chicken thighs into thin strips, about 1/4-inch thick.
2. 2In a large bowl, combine the 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 4 cloves minced garlic, 1 tsp grated ginger, 1/2 medium sliced onion, 2 stalks chopped green onions, and 1/4 tsp black pepper.
3. 3Add the sliced chicken to the marinade and mix everything together thoroughly with your hands or a spoon, ensuring each piece of chicken is coated. Let the chicken marinate for at least 15 minutes at room temperature, or cover the bowl and refrigerate for up to a few hours.
4. 4Heat a large skillet or grill pan over medium-high heat until it is hot, about 400°F (200°C).
5. 5Carefully add the marinated chicken to the hot skillet in a single layer. Cook the chicken in batches to avoid overcrowding the pan, which allows the chicken to sear rather than steam. Cook for 3-4 minutes per side, until the chicken is cooked through and has developed some nice caramelized edges. The internal temperature should reach 165°F (74°C).
6. 6Serve the cooked chicken bulgogi immediately over 4 cups of cooked rice. Garnish with 1 tsp sesame seeds before serving.

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