Spicy Chicken Bulgogi

Ingredients

• 2 pounds boneless chicken thigh (You can use chicken breast if you want)
• 2 to 3 tablespoons gochugaru (고추가루), Korean red chili pepper flakes
• 1 tablespoon sugar (or light brown sugar) (or your favorite sugar substitute)
• 3 tablespoons soy sauce
• 2 tablespoons rice wine or mirin (white wine is good too)
• 2 tablespoons gochujang (고추장), Korean red chili pepper paste
• 2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple)
• 1 tablespoon sesame oil
• 1/4 medium onion, grated (about 1/4 cup)
• 2 tablespoons minced garlic
• 2 teaspoons grated ginger
• 1/2 teaspoon salt
• pepper to taste
• 2 tablespoons chopped scallions
• 1 teaspoon sesame seeds

Steps

1. 1

   Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.

2. 2

   Combine the marinade ingredients in a bowl and mix well.

3. 3

   Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.

4. 4

   Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.