Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon gochujang, Korean chili paste
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil for cooking
• Green onions, chopped, for garnish
• Cooked rice, for serving

Directions

• In a bowl, combine soy sauce, gochujang, brown sugar, sesame oil, garlic, ginger, rice vinegar, sesame seeds, and black pepper. Add the chicken slices and mix well to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is cooked through and slightly caramelized.
• Serve the bulgogi hot over steamed rice, garnished with chopped green onions and extra sesame seeds.

Photos