Korean Bulgogi-Style Chicken or Pork
Source: Barbara Pistrang (adapted from web recipes)
1 to 1-1/4 lb. thinly sliced boneless chicken thighs (or use pork or beef)
3 T soy sauce
2 T finely minced garlic
½ T finely minced fresh ginger root
2 T brown sugar
2 to 3 T gochujang (Korean red chili pepper paste), or to taste
1 tsp. red pepper flakes
2 t rice wine (or white wine)
2 T sesame oil
1 onion, roughly sliced
Combine all ingredients except the meat to create a marinade. Mix well.
Add the meat and marinate for at least 30 minutes and up to a few hours.
Heat a pan over high heat and add a tablespoon or two of oil. Stir-fry the meat mixture for several minutes until meat is cooked. Do in batches if the amount is too large to fit well into the pan.
Serve with rice.
This dish is excellent with chicken thighs, pork or beef.