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Overhead of dak bulgogi, charred Korean soy garlic chicken thigh pieces with onions, scallions and sesame seeds on a ceramic plate on dark slate, with rice and kimchi

Dak Bulgogi (Korean Soy Garlic Chicken)

Boneless chicken thighs in the classic bulgogi marinade of soy sauce, garlic, grated pear and sesame oil, seared in a hot skillet until the sugars char at the edges. 46g of protein per serving. Prep time includes a 30 minute marinade, which you can stretch to overnight.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 3 servings
Calories: 440
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs 680g, trimmed of visible fat and cut into 1 inch pieces
  • 4 tbsp soy sauce regular, not dark or sweet
  • 2 tbsp mirin or 1 tbsp water plus 1 extra tsp sugar
  • 1 tbsp brown sugar
  • 1/2 Asian pear peeled and finely grated, about 1/3 cup; or 1/4 cup grated apple
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp toasted sesame oil
  • 1 tsp black pepper coarsely ground
  • 1 yellow onion medium, sliced into thin wedges
  • 4 scallions cut into 2 inch lengths, plus more sliced for serving
  • 1 tsp neutral oil for the pan
  • 1 tbsp toasted sesame seeds to finish

Method
 

  1. In a large bowl, stir together the soy sauce, mirin, brown sugar, grated pear, garlic, ginger, sesame oil and black pepper until the sugar dissolves.
  2. Add the chicken pieces and the onion wedges and mix with your hands so every piece is coated. Cover and marinate at room temperature for 30 minutes, or in the fridge for up to 24 hours. If it has been in the fridge, let it sit out for 15 minutes before cooking so it sears rather than steams.
  3. Lift the chicken and onion out of the marinade with tongs or a slotted spoon, letting the excess drip back into the bowl. Keep the leftover marinade. Wet chicken will not char.
  4. Heat a 12 inch cast iron or heavy stainless skillet over high heat until a drop of water skitters and evaporates instantly. Add the neutral oil, then lay in half the chicken and onion in a single layer. Leave it alone for 2 to 3 minutes until the underside is deeply browned with charred edges, then flip and cook another 2 minutes. Transfer to a plate and repeat with the second batch.
  5. Return all the chicken to the pan. Pour in the reserved marinade and add the scallion lengths. Boil hard for 1 to 2 minutes, tossing, until the liquid reduces to a sticky glaze that clings to the chicken and the thickest piece reads 165F (74C) inside.
  6. Turn off the heat, scatter over the sesame seeds and sliced scallions, and serve with rice, kimchi and lettuce leaves for wrapping if you have them.