Ingredients

• 6 oz Chicken thigh (Boneless, skinless)
• 1 tablespoon Gochujang
• 2 teaspoon Gochugaru
• 1 tablespoon Soy sauce
• 1 tablespoon Mirin
• 1 teaspoon Sesame Oil
• 2 cloves Garlic
• ¼ Yellow Onion (Minced)
• 1 teaspoon Sugar
• Sesame Seeds (For garnish)
• Scallions (For garnish)

Instructions

1. Make the marinade – Start by mincing the garlic and onions into small, fine pieces. Mix the rest of the marinade ingredients together thoroughly
2. Marinade the chicken – Trim off the excess fat from the chicken thigh and dip it in the marinade. Let the chicken marinade for at least 2 hours or overnight to let the flavor fully seep through.
3. Cast Iron on Stovetop – Using a cast iron, cook the chicken for about 3-5 minutes each side, or until the internal temperature reaches 165F. Make sure the chicken is fully spread out so that the chicken cooks evenly. The lodge cast iron is my favorite brand.
4. Garnish and Serve – Garnish with sesame seeds and scallions and serve with a side of rice or some leafy wraps.

Notes

Substitutions and Variations

• Substitute gochugaru with chili flakes – You can use red pepper flakes if you can’t find gochugaru.
• Use pre-made spicy bulgogi marinade – Makes it more convenient if you are in a hurry or don’t want to make your own marinade. You can get it at your local Korean grocery store.
• Expert Tips
• Cook it on the cast iron – This will give the meat a delicious smokey flavor without the need of a grill! 
• Flatten out the chicken – Chicken thigh often has a thick part that can be flattened out by cutting it. Doing so will allow the chicken to cook evenly.

Recipe credits to fit asian food life