Dak Bulgogi (Korean Chicken Bulgogi Bowl)

Method

1. 1

   Whisk the gochujang, soy sauce, sugar, garlic, ginger, gochugaru and sesame oil into a marinade.

2. 2

   Toss the chicken and sliced onion through the marinade, cover, and marinate at least 20 minutes, or overnight in the fridge.

3. 3

   Heat the vegetable oil in a large skillet or grill pan over high heat until it shimmers.

4. 4

   Add the chicken in a single layer — working in two batches if the pan is small — and sear undisturbed 3 minutes until charred at the edges.

   💡 A crowded pan steams the chicken instead of charring it; batches are worth the extra few minutes.

5. 5

   Flip and cook 4 minutes more, until cooked through and the glaze turns sticky.

6. 6

   Toss in the spring onion for the final 30 seconds.

7. 7

   Scatter with sesame seeds and serve over rice or in lettuce leaves for wrapping.