‘Bulgogi’, or ‘fire meat’, is a carnivore’s dream. The waft of Korean BBQ is everywhere in Seoul – meat is marinated in garlic, sesame oil and soy and dramatically sizzled on a smoking grill in the centre of your table. Little plates of banchan (pickles or salads) are served alongside. As most of us don’t have a table grill, a wok is the next best thing. Feel free to substitute beef or pork for chicken.
To make the bulgogi marinade, add all the ingredients to a food processor and blend until fine.
Place the chicken in a zip lock bag or glass bowl. Pour the marinade over and refrigerate for up to 1 hour, covered. Bring back to room temperature before cooking.
Serve the chicken with steamed rice and finely chopped spring onion, with kimchee on the side.
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