Dak Bulgogi (Korean Grilled Chicken)

Instructions

1. 1Slice the about 680 g of chicken thighs into thin strips, about 0.635 cm thick.
2. 2In a medium bowl, whisk together the 0.25 cup soy sauce, 2 tbsp brown sugar, 4 cloves of minced garlic, 1 tbsp of grated ginger, and 1 tbsp sesame oil until the sugar is dissolved.
3. 3Add the sliced chicken thighs to the bowl with the sauce and toss to coat evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
4. 4Preheat your grill or a grill pan over medium-high heat. For a grill, aim for approximately 204.4°C (200°C). For a grill pan, heat it until a drop of water sizzles and evaporates immediately.
5. 5Place the marinated chicken strips onto the hot grill or grill pan in a single layer, being careful not to overcrowd the surface. Grill for 3-4 minutes per side. The chicken is cooked through when it is no longer pink inside and has developed some charred edges. The internal temperature should reach 74°C.
6. 6While the chicken is grilling, thinly slice the 2 stalks of green onions.
7. 7Once cooked, remove the chicken from the grill and let it rest for 2-3 minutes. Serve the Dak Bulgogi hot over the 4 cups of cooked rice, garnished with the sliced green onions.

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