Adapted from Koreatown: A Cookbook by Deuki Hong and Matt Rodbard If cooking the chicken in a skillet, you can cut the chicken into smaller pieces before marinating, but the larger ones work better on a grill since the longer cooking time will give them a nice sear on the outside. People will often put some fruit puree or syrup, like maesil chung (green plum syrup) or add grated or pureed pear in their Korean marinades, or even some pineapple juice, which flavors the marinade and tenderizes the meat. If you want to do that, add about 2 tablespoons juice, or about half a pear’s worth – grated or pureed – to the marinade. Although the recipe in the book didn’t call for it, I added some chile paste to the mix. Gochujang is a traditional Korean chili paste, which I didn’t have, so used Sriracha. Thai chile paste is a lot hotter, so you could add a teaspoon of that instead. Korean grilled meats are usually served with banchan, a selection of little salads and pickles, such as kimchi and other treats. I made the muchim pickles from the book, and had some kimchi on hand. You may be tempted to use boneless, skinless chicken breasts. Because the meat is sliced thin, breasts would dry out: Thighs remain much more juicy and moist after cooking. So I would recommend thighs, although boneless breasts would work if you must.