Ingredients
The following ingredients have 5 Servings
- 1/2 Korean pear (peeled and grated)
- 1/2 medium onion (peeled and grated)
- 3 garlic cloves (minced)
- 2 teaspoons freshly grated ginger
- 1/2 cup (118 ml) soy sauce
- 1 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons honey
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 teaspoon gochugaru (Korean red pepper powder)
- Large pinch freshly ground black pepper
- 2 pounds (1 kg) boneless chicken thighs (cut into 2 in. x 1 in. strips (5 cm x 2.5 cm))
- Sesame seeds
- Thinly sliced green onions
- Steamed white rice
Instruction
- In a large bowl, whisk together the pear, onion, garlic, ginger, soy sauce, brown sugar, honey, mirin, sesame oil, gochugaru, and black pepper until well blended.
- Add the chicken pieces to the marinade, combining to coat. Cover and marinate in the refrigerator at least 3-6 hours to overnight.
- Heat a large grill pan over medium-high heat and lightly grease. Remove the chicken from the marinade and arrange in batches in a single layer across the hot pan. Grill on each side until cooked through with golden grill marks, about 3-5 minutes per side. Repeat with remaining chicken, adjusting the temperature between medium and medium-high as needed to keep the chicken from burning.
- Serve immediately with rice and garnished with sesame seeds and green onions.
