Chicken Bulgogi

Ingredients

1 lb	455 g	boneless, skinless chicken thighs or breasts, thinly sliced
2 stalks		green onions, cut into 2-inch pieces
1/2		large onion, thinly sliced
to taste		Optional garnish: roasted sesame seeds and green onions
1/2		Asian pear or apple (for marinade)
4 clove		garlic (for marinade)
1/4 cup	60 ml	soy sauce or tamari (for marinade)
2 tbsp	30 ml	mirin (for marinade)
2 tbsp	30 ml	brown sugar (for marinade)
3 tbsp	45 ml	gochujang (adjust to desired spice preference) (for marinade)
1/2 tbsp	7.5 ml	toasted sesame oil (for marinade)
2–3 tbsp	30–45 ml	water (optional; helps the marinade blend smoothly)

Add all the marinade ingredients to a blender or food processor and blend until smooth.
In a large bowl, combine the sliced chicken, green onions, and sliced onion with the marinade. Mix well to coat everything evenly.
Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Heat a drizzle of oil in a large pan over high heat. Once the pan is hot, add the chicken mixture in a single layer. Let it sear undisturbed for about 4 minutes to allow caramelization.
Flip the pieces and cook for another 2 minutes, or until the chicken is fully cooked through.
Garnish with roasted sesame seeds and green onions if desired. Serve hot with steamed rice or wrapped in lettuce leaves.