Beef bulgogi gets all the attention, but dak bulgogi - the chicken version - is what Korean families cook on a Tuesday. Thigh fillets soak up the sweet soy marinade far better than breast, and the higher fat content means they caramelise instead of drying out.
The marinade is the standard bulgogi formula with one addition worth making room for: a spoonful of maesil cheong, the green plum syrup Korean cooks keep beside the stove. It sweetens without heaviness and adds a faint fruity tartness that balances all that soy and garlic.
Cook it in a hot pan in batches, or over charcoal if you have it going. Serve with rice, lettuce leaves for wrapping, and whatever banchan is in the fridge.
