Spicy Korean Chicken Bulgogi

Ingredients

1 lb boneless, skinless chicken thighs, thinly sliced

3 tbsp gochujang (Korean red chili paste)

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp rice vinegar

2 tbsp brown sugar or honey

2 cloves garlic, minced

1 tsp ginger, grated

1 tsp gochugaru (Korean red pepper flakes) or chili flakes (optional, for extra spice)

2 green onions, chopped

Sesame seeds, for garnish

Instructions

Make the Marinade: In a large bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, brown sugar (or honey), garlic, ginger, and gochugaru. Mix until smooth.

Marinate the Chicken: Add the sliced chicken thighs to the marinade, tossing to coat each piece. Cover and let marinate for at least 30 minutes (or up to 2 hours for more flavor).

Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, cooking for 3-4 minutes on each side until the chicken is cooked through and caramelized.

Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. Serve hot with steamed rice, lettuce leaves, or kimchi on the side.

Prep Time: 10 minutes + marinating | Total Time: 40 minutes | Servings: 4