Korean Spicy Chicken Bulgogi by Spice Cravings

– 1.5 lbs. Boneless Skinless Chicken Thighs (or Breast halves)
– 2 teaspoon olive oil (for cooking)
– 3/4 cup water (adjust to cooker requirement)
– Marinade:
– 1/4 cup Soy Sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 3 tablespoons Honey
– 1 tablespoon Garlic Paste
– 1 teaspoon Ginger Paste
– 2 tablespoons Rice Vinegar (or Apple Cider Vinegar)
– 1 pear (or gala apple. Grated or blended)
– 1/4 teaspoon salt (optional.Adjust to taste)
– 1/2 teaspoon black pepper (crushed)
– 1 medium onion (sliced thin)
– Spicy Cucumber Salad- Oi Muchim:
– 1 english cucumbers (or 3-4 Persian / Pickling Cucumbers)
– 1 teaspoon salt
– 2 teaspoon s Gochujang (Korean chili paste (adjust to taste)
– 1 teaspoon rice vinegar (or Apple Cider Vinegar)
– 1/2 teaspoon toasted sesame oil
– 2 teaspoon s sugar (adjust to taste)
– Rice:
– 1 cup long grain jasmine rice (rinsed 2-3 times, till water runs clear)
– 1 cup water
– 1/2 teaspoon salt
– 1 butter lettuce head for Lettuce Cups

Prep Time: 5 min
Cook Time: 10 min
Total Time: 25 min