Dak-Bulgogi

Slice the boneless, skinless Chicken thighs into bite-sized pieces, approximately 1 cm thick.

In a large mixing bowl, combine the Gochujang, Gochugaru, Soy sauce, Sesame oil, minced Garlic, minced Ginger, grated Pear, Sugar, Black pepper, and Mirin. Mix thoroughly to create the marinade.

Add the sliced Chicken thighs, 30 grams of chopped Green onions, and 50 grams of sliced Onion to the marinade. Mix well, ensuring all Chicken thighs pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2 hours, to allow the Chicken thighs to absorb the flavors.