Dak Bulgogi (Korean BBQ Chicken)

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/4 cup Soy sauce (tamari for gluten-free)
• 2 tbsp Brown sugar
• 4 cloves Garlic
• 1 tbsp Ginger
• 1 tbsp Sesame oil
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Rice vinegar
• 1/4 tsp Black pepper
• 1 tbsp Vegetable oil
• 4 cups Cooked rice
• 1 tbsp Sesame seeds
• 2 tbsp Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut chicken thighs into bite-sized pieces.
2. 2In a bowl, whisk together gluten-free soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, rice vinegar, and black pepper.
3. 3Add chicken to the marinade and let it sit for at least 15 minutes (or up to 4 hours in the refrigerator).
4. 4Heat vegetable oil in a large skillet or wok over medium-high heat.
5. 5Add marinated chicken and stir-fry until cooked through and caramelized, about 8-10 minutes.
6. 6Serve over cooked rice, garnished with sesame seeds and green onions.

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