Spicy Korean Chicken Bulgogi

• temps actif: 40 minutes
• temps total: 48 minutes

Ingrédients

1 lb boneless, skinless chicken thighs or breasts, thinly sliced

2 stalks green onions, cut into 2-inch pieces

1/2 large onion, thinly sliced

Optional garnish: Roasted sesame seeds and green onions

1/2 Asian pear or apple

4 cloves garlic

1/4 cup soy sauce or tamari

2 tablespoons mirin

2 tablespoons brown sugar

3 tablespoons gochujang (adjust to desired spice preference)

1/2 tablespoon toasted sesame oil

2-3 tablespoons water (optional; helps the marinade blend smoothly)

Instructions

Add all the marinade ingredients to a blender or food processor and blend until smooth.

In a large bowl, combine the sliced chicken, green onions, and sliced onion with the marinade. Mix well to coat everything evenly.

Let it marinate for at least 30 minutes (or overnight for deeper flavor).

Heat a drizzle of oil in a large pan over high heat. Once the pan is hot, add the chicken mixture in a single layer. Let it sear undisturbed for about 4 minutes to allow caramelization.

Flip the pieces and cook for another 2 minutes, or until the chicken is fully cooked through.

Garnish with roasted sesame seeds and green onions if desired. Serve hot with steamed rice or wrapped in lettuce leaves.