Dak Bulgogi (Korean BBQ Chicken)

Ingredients

• 1.5 lbs Chicken thighs
• 1/4 cup Soy sauce
• 2 tablespoons Brown sugar
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Gochujang (Korean chili paste)
• 2 stalks Green onions
• 4 cups Cooked rice
• 1 tablespoon Sesame seeds

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into thin strips, about 1/4-inch thick.
2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons brown sugar, 4 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 tablespoon of gochujang (Korean chili paste) until well combined.
3. 3Add the cut chicken to the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight.
4. 4Heat a 12-inch skillet or grill pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates immediately.
5. 5Add the marinated chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is fully cooked through and has developed a slightly caramelized, browned exterior. The internal temperature should reach 165°F (74°C).
6. 6While the chicken is cooking, thinly slice the 2 stalks of green onions.
7. 7Once the chicken is cooked, remove it from the skillet. Garnish the chicken with the sliced green onions and 1 tablespoon of sesame seeds.
8. 8Serve the Dak Bulgogi immediately over the 4 cups of cooked rice.

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