Bulgogi

Ingredients

• For the Marinade
• 3T gochujang
• 1T gochugaru (Korean chili flakes, optional, do not substitute with Italian chili flakes)
• 1T soy sauce
• 2T brown sugar
• 4 cloves garlic, grated or minced
• 1t fresh ginger, grated
• 1/2 onion, grated or minced
• 1 asian pear, grated or minced
• 1T mulyeot (or substitute with honey or corn syrup)
• 1T mirin
• 1T sesame oil
• 1t black pepper
• For the Bulgogi
• 1 lb boneless, skinless chicken thighs (breasts can be used but are more prone to drying out)
• 1T toasted sesame seeds
• 1T high-smoke-point oil (like canola or avocado oil)
• 1c uncooked rice

Instructions

1. 1Mince or grate the garlic, ginger, onion, and pear. The pear helps tenderize the meat, so don't skip this step.
2. 2In a large bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, grated garlic, ginger, onion, pear, mulyeot, mirin, sesame oil, and black pepper until it forms a smooth, homogenous paste.
3. 3Cut the chicken into thin, bite-sized strips or cubes. Add the chicken to the marinade and mix thoroughly to ensure every piece is coated. Cover and let marinate in the fridge for at least 1 hour, or preferably overnight for a deeper flavor.
4. 4When you're ready to cook, start your rice and heat a large skillet over high heat. Once hot, add the oil.
5. 5Working in batches, add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side until the chicken is cooked through and has a nice char. Don't worry about the sauce burning; that's part of the flavor.
6. 6Serve the seared bulgogi over a bowl of fresh, hot rice and garnish with toasted sesame seeds.
7. 7Enjoy!