On this particular day, I crave for the sweet and spicy Chicken Bulgogi (Korean Spicy Chicken). Gochujang, the Korean spice paste form the base of the marinade, while ginger adds a nice kick to the dish. While the recipe calls for the chicken to be marinated overnight, I only managed one hour of marinating because this dish was a spontaneous decision on a week night. 

While I haven't tried this recipe using other types of meat, I can imagine it would taste just as good with pork or beef, although make sure to thinly slice the meat for the best result.

Chicken Bulgogi

Ingredients

2 pieces chicken Maryland fillet (boneless)

1/2 onion (peel and sliced thinly)

2 spring onion (cut into 1-2 inches)

2 and 1/2 tsp garlic, minced

2 and 1/2 tsp ginger, minced

5 tbs Gochujang (Korean chilli paste)

2 tbs sugar (or honey)

2 tbs Korean Rice Wine (or Chinese Shaoxing wine)

2 tbs soy sauce

2 tsp sesame oil

1 tsp black pepper

1 tsp sesame seeds

1/4 tsp vegetable oil

Method

Slice chicken thinly.

Mix all the other ingredients in a bowl to make the marinade.

Mix the meat with the marinade using your hand. Mix everything thoroughly and work in the marinade for 3 to 5 minutes.

Cover and refrigerate for a minimum of 1 hour, maximum of 12 hours. 

Preheat a pan with some vegetable oil.

Cook both sides of the meat on BBQ or pan-fry on medium to high heat until chicken is cooked through and browned.

Serve on a plate and sprinkle some sesame seeds to garnish. Enjoy it with a bowl of rice.