Gochujang-Glazed Chicken Bulgogi with Pickled Radish and Sesame Rice

Ingredients

• boneless, skinless chicken thighs600g
• Korean pear (or apple)1/2, grated
• gochujang3 tbsp
• soy sauce2 tbsp
• honey1 tbsp
• sesame oil1 tbsp
• garlic, minced3 cloves
• fresh ginger, grated1 tsp
• black pepper1/2 tsp
• jasmine rice2 cups
• water2.5 cups
• sesame seeds1 tbsp
• daikon radish150g
• rice vinegar3 tbsp
• sugar2 tbsp
• salt1/2 tsp
• sliced green onions3, for garnish

Directions

1. 1

   In a large bowl, combine grated pear, gochujang, soy sauce, honey, sesame oil, garlic, ginger, and black pepper. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

2. 2

   Meanwhile, make pickled radish: In a small bowl, whisk rice vinegar, sugar, and salt. Add thinly sliced daikon radish and toss. Let sit for 15 minutes, stirring occasionally.

3. 3

   Rinse rice under cold water until water runs clear. In a saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs in a single layer (work in batches if needed) for 4-5 minutes per side, until charred and cooked through (internal temperature 75°C/165°F). Baste with any remaining marinade during the last minute. Let rest for 5 minutes, then slice into strips.

5. 5

   To serve, divide rice among bowls. Top with chicken slices, pickled radish (drained), and a drizzle of pan juices. Garnish with sesame seeds and green onions. Serve with kimchi on the side if desired.