Dak Bulgogi (Fire Chicken!)

Notes, for archiving purposes Only

Bulgogi Marinade for about 3 or 4 Boneless Skinless Chicken Thighs.

1 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Rice Wine
1 Tbsp Light Sesame Oil
1/2 cup Naturally Sweetened Gingerale (white grape or pear) or a strong firey german ginger ale
1/2 water
2 tsp Korean Red Pepper Paste
1 tsp red pepper flakes
1 inch piece ginger grated
1 large clove garlic grated

- Grate the Garlic and Ginger into your mixing bowl
- add the paste and flakes and stir the paste until well combined
- add the liquids a little at a time, whisking roughly to mix well.
- let sit for an hour or so.

- Heat a large skillet
- Dump the whole thing in, on high until the liquid foams on top, stir and cook for about four more minutes after that. Pour half of the liquid off, and continue to simmer on low until the liquid reduces a bit, about another six - eight minutes. Remove the chicken and continue to reduce the sauce. when down to a nice consistency, add the meat back and and toss to coat.
- Heat Through

Serve on Rice. (or in bibimbap!)