Place all ingredients minus the olive oil in a food processor and puree for 1 to 2 minutes. Halfway through, scrape down the sides and continue to puree.
Slowly add the olive oil and puree for another 1 to 2 minutes and somewhat smooth and creamy.
Place in a serving container, cover, and chill in the refrigerator for at least 1 hour before serving.
2 lbs Chicken breasts – thin cut (butterflied in half)
4 Tbs Gochujang (Korean red pepper paste)
4 Tbs Mirin
4 Tbs Soy sauce
2 Tbs Brown sugar
2 Tbs Garlic – minced
2 Tbs Ginger – minced
2 Tbs Korean red pepper flakes
1 Tsp Onion powder
1 Tsp Black pepper
Directions
Combine all of the ingredients besides the chicken in a bowl and mix well.
Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
Place in the refrigerator for at least 30 minutes or up to overnight.
Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
Cover a baking pan with aluminum foil.
Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!
