Ingredients

• 500 gms (1.11 lbs) boneless, skinless chicken thighs
• 2 tbsps gochujang (Korean red chili paste)
• 3 tbsps soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp rice wine (mirin)
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 2 green onions, chopped
• 1 tsp sesame seeds
• 1 tsp black pepper

Instructions

1. Cut the chicken thighs into bite-sized pieces.
2. In a large bowl, combine gochujang, soy sauce, sesame oil, sugar, rice wine, minced garlic, minced ginger, and black pepper to create the marinade.
3. Add the chicken pieces to the marinade and mix well to ensure they are all coated. Let it marinate for at least 30 minutes, preferably longer for better flavor.
4. Heat a large skillet or grill pan over medium-high heat.
5. Add the marinated chicken pieces to the pan and cook, stirring occasionally, until the chicken is fully cooked and has a nice char, about 10-15 minutes.
6. Once cooked, remove from heat and garnish with chopped green onions and sesame seeds.
7. Serve the Korean Spicy Chicken Bulgogi hot with rice and side dishes like kimchi or steamed vegetables.

Notes

• Bulgogi is a popular Korean dish made with thinly sliced, marinated meat.
• This version uses chicken and a spicy marinade.