2 teaspoons gochujang (Korean chili paste) (optional)
1 tablespoon mirin or rice wine
1 tablespoon garlic (minced)
2 teaspoons sesame oil
2 teaspoons ginger (peeled and grated)
freshly ground black pepper
1 teaspoon sesame seeds
Cut chicken into 2-inch pieces and trim off excess fat. Set aside.
Put all the ingredients for the marinade in a bowl and whisk until sugar has dissolved.
Add chicken to the bowl or transfer chicken and marinade in a Ziploc bag. Refrigerate and let marinate for at least 2 hours (or overnight).
Heat a grill pan or skillet over medium heat and add cabbage and chicken, reserving the marinade on the side. Cook on each side for 2-3 minutes or until chicken is cooked through and add a splash of marinade (1-2 tablespoons) whenever the pan dries up.
Transfer to a plate and serve with rice, lettuce and/or kimchi.
This chicken bulgogi will taste even better cooked on a proper barbecue!