Chicken Bulgogi (Korean BBQ Chicken)

Ingrédients

• 6 (about 900g / 2 lb) chicken thighs (boneless & skinless )
• 3 tbsp (45g) Korean chili paste (gochujang)
• 1 tbsp (8g) Korean chili flakes (gochugaru) (optional)
• 1 tbsp (15ml) soy sauce
• 1-2 tbsp (12–25g) light brown sugar
• 1 tbsp (15g) minced garlic
• 1 tsp (5g) ginger paste
• 1 tbsp (15ml) Korean corn syrup (mulyeot)
• 1 tbsp (15ml) sweet rice wine (mirim) (optional)
• 1 tbsp (15ml) sesame oil
• 1/2 tsp (1g) black pepper
• 5-6 perilla leaves (kkaennip) (thinly sliced, to garnish, optional)
• 1 tbsp toasted sesame seeds to garnish

Préparation

1. 1

   Place a sheet of plastic wrap over the chicken thighs and gently pound with a meat mallet to even out the thickness. Set aside.

2. 2

   In a large mixing bowl, combine gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, corn syrup, rice wine, sesame oil, and black pepper. Add the chicken thighs and toss to coat evenly. Let marinate at room temperature for 10–30 minutes.

3. 3

   Preheat the oven to broil and position the oven rack 5–6 inches below the heat source. Lightly grease a cooling rack with oil spray and place it over a foil-lined half sheet pan.

4. 4

   Arrange the chicken on the rack in a single layer without overlapping. Broil for 4–5 minutes, or until lightly charred. Flip and broil for another 4–5 minutes, or until fully cooked. Watch carefully to prevent burning.

5. 5

   Slice into bite-sized pieces and transfer to a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.