Dak Bulgogi (Grilled Chicken Bulgogi) - Dairy-Free & Egg-Free

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into thin slices against the grain.
2. 2In a medium bowl, combine the 1/4 cup soy sauce (or tamari), 2 tablespoons brown sugar, 2 tablespoons sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 stalks chopped green onion, 1/4 teaspoon black pepper, and 1/4 cup grated Asian pear (if using). Stir everything together until the brown sugar is dissolved.
3. 3Add the thinly sliced chicken to the marinade. Use your hands or a spoon to mix the chicken and marinade together thoroughly, ensuring every piece of chicken is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
4. 4Prepare your cooking surface. Preheat your grill to medium-high heat (around about 205°C or 200°C). If you are not using a grill, place a 30.48 cm skillet over medium-high heat.
5. 5Place the marinated chicken pieces onto the hot grill grates or into the hot skillet. Cook for 3-4 minutes per side. The chicken is done when it is no longer pink inside (internal temperature should reach 74°C or 74°C) and has some nice charred edges.
6. 6Remove the cooked Dak Bulgogi from the heat and serve immediately with rice and your favorite side dishes.

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