• 500 g (1 lb 2 oz) boneless skinless chicken thighs, cut into slices
• 1 tbsp sesame oil
• 1 large onion, sliced in half moons
• 1 tbsp sesame seeds, toasted

Bulgogi Marinade

• 60 ml 2 fl oz) soy sauce
• 3 tbsp caster sugar
• ½ small onion, quartered
• 60 ml 2 fl oz) mirin
• 6 cm (2½ inch) ginger, peeled
• 6 garlic cloves, peeled
• 2 tbsp chopped pineapple
• 2 tbsp gochugaru (Korean chilli flakes) or 2 tsp red chilli flakes
• 1 tbsp sesame oil

• steamed rice, chopped spring onion (scallion) and kimchee, to serve

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.

Heat ½ tablespoon of the sesame oil in a large wok or big frying pan until very hot. Add the onion and stir-fry for a few minutes. Add the chicken and marinade and keep stirring constantly until it’s cooked through, about 5 minutes. Add the sesame seeds and stir again. The chicken should have a sticky, glossy sauce.

Serve the chicken with steamed rice and finely chopped spring onion, with kimchee on the side.