Dak Bulgogi Korean Grilled Chicken

Brine Capon Breasts (2) overnight. For the brine mix Salt (4 Tbsp) and Granulated Sugar (4 Tbsp) in Water (6 cups), stir until the salt is dissolved, add the chicken breasts and refrigerate overnight.

Next day, drain the breasts and pat dry, slice the breasts, slanted, as shown.

Mix Gochujang (1/2 cup) with Garlic (1 tsp), Onion (1 Tbsp), Fresh Ginger (1/4 tsp), Pear (1 tsp), Toasted Sesame Oil (1 tsp), Sesame Seeds (1/2 tsp), Scallions (2 Tbsp), and Kosher Salt (to taste).

Mix well.

Brush the capon slices generously on both sides.

Grill the capon on both sides until done but still juicy.

When cooked, place in a serving dish, sprinkle with more sesame seeds and sliced scallions, serve with crisp Lettuce (to taste), Fresh Basil (to taste) and Fresh Cilantro (to taste), Carrots (to taste), Cucumbers (to taste), and Ssamjang Sauce (to taste), assemble all ingredients as shown. Serve and enjoy!