Dak Bulgogi (Korean Grilled Chicken)

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into thin strips, approximately 0.635 cm (0.6 cm) thick.
2. 2In a large bowl, combine the 1/4 cup soy sauce, 2 tablespoons brown sugar, 3 cloves garlic (minced), 1 teaspoon ginger (grated), 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon gochujang, and 1/4 teaspoon black pepper. Whisk these ingredients together until they are thoroughly combined.
3. 3Add the cut chicken strips to the marinade in the large bowl. Use your hands or a spoon to toss the chicken until every piece is evenly coated with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature to absorb flavors, or for up to 4 hours in the refrigerator for a deeper flavor.
4. 4Preheat your grill or a large grill pan to medium-high heat, reaching a temperature of 190.6-204.4°C (190-205°C). Allow it to heat thoroughly for even cooking.
5. 5Carefully place the marinated chicken strips onto the hot grill or grill pan in a single layer. Grill the chicken for 3 to 4 minutes on each side, turning once, until it is no longer pink in the center and reaches an internal temperature of 74°C when measured with a meat thermometer.
6. 6While the chicken is cooking, thinly slice the 2 stalks of green onions for garnish.
7. 7Remove the cooked chicken from the grill or grill pan. Serve the Dak Bulgogi immediately, garnished with the thinly sliced green onions. It pairs well with lettuce wraps or served over rice.

Related Guides