⅓ cup of soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.
3 tablespoons white sugar
1 tablespoons sesame oil
3 cloves of garlic, minced
2 pinches of black pepper
¼ tsp of red pepper flakes
¼ teaspoon kosher salt
1-1.5 lbs. of thinly sliced chicken breasts. Partially freezing the chicken helps with cutting clean slices.
¼ of a medium yellow onion, halved and sliced into medium moon shaped slivers
2 green onions including the white parts, finely sliced into small pieces
Instructions
Whisk all the ingredients together in a medium bowl except chicken and onions. When most of the sugar has dissolved, add the chicken and onion slices to the bowl and massage the chicken with the marinade using your hands. Cover and refrigerate for 1 hour. Just before frying, drain any excess marinade. To pan fry, place a few slices of chicken in single layers and completely flat on a hot oiled frying pan/wok and fry each side until cooked. Serve with a bowl of hot rice. Enjoy!
Recipe by Savory Sweet Life at https://savorysweetlife.com/korean-bbq-chicken-bulgogi/