- In a mixing bowl, add all marinade ingredients and mix well until sugar is dissolved.
- Add chicken slices to the bowl and coat evenly with marinade. Set aside to marinate for at least 30 mins or overnight in the refrigerator.
- Preheat a grill pan (or frying pan) over medium high heat. Then, using a pair of thongs or chopsticks, add chicken slices to the pan while reserving the marinade. Cook until slightly caramelised, about 2-3 mins on each side. Reduce heat slightly to avoid burning, and add the reserved marinade spoon by spoon as the pan gets dry.
- Serve dak bulgogi on its own, or with leafy greens (iceberg lettuce, cos lettuce or mustard green) as a wrap, or with steamed rice.