Dak Bulgogi (Korean BBQ Chicken)

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• 1/4 cup Soy sauce (tamari for gluten-free)
• 2 tablespoons Brown sugar
• 1 tablespoon Sesame oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1/2 teaspoon Black pepper
• 2 stalks Green onions, sliced
• 4 cups Cooked rice, for serving
• 1 teaspoon Sesame seeds, for garnish

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

Instructions

1. 1In a bowl, whisk together gluten-free soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper.
2. 2Slice chicken thighs thinly against the grain.
3. 3Marinate the chicken in the sauce for at least 30 minutes, or up to overnight in the refrigerator.
4. 4Preheat grill or stovetop pan to medium-high heat.
5. 5Cook chicken in batches until cooked through and slightly caramelized, about 3-4 minutes per side.
6. 6Garnish with green onions and sesame seeds. Serve hot with rice and desired banchan.

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