Prep time: 5 min

Cook time: 10 min

Servings: 4


  • 1 lb/ 500g boneless thighs

  • 1-2 stalks green onions, chopped


  • 2 tbsp/ 30mL mirin or rice vinegar

  • 1 tbsp/ 15mL sesame oil

  • 3 tbsp/ 45mL soy sauce

  • 1 tbsp/ 15 mL lemon juice

  • 1 tbsp/ 15 mL brown sugar

  • 1 tbsp/ 15mL honey

  • 1 tbsp/ 15mL garlic, minced

  • 1 tsp/ 5mL ginger, grated

  • pinch of salt and pepper, to taste


  1. Make the marinade first by mixing together the garlic, soy sauce, lemon juice, rice wine, sesame oil, gochugaru, sugar, honey, ginger, salt, and pepper in a medium bowl. Mix to incorporate. Add the chicken and stir well to make sure every piece is coated. Set it aside in the fridge for at least an hour or overnight.

  2. When ready to cook: Heat oil in a large pan over medium-high heat (if you're using an outdoor grill, grease the rack before adding the chicken). Carefully add the marinated chicken and layer evenly so all sides can cook. Let it cook for 8-10 minutes flipping to cook each side. After about 8 minutes check to see if the chicken is cooking properly, lowering the heat if the pan is too hot.

  3. Once the chicken is cooked through, add the roughly chopped green onions. Serve with rice, lettuce, and perilla leaves to wrap. Or like Jungkook & Jimin had and mix it with the galbi and enjoy both.

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