Day Bulgogi (Korean Spice Chicken try for spice food lovers. This sweet and spice marinade turns any meat dish into a celestial one. Chicken high meat is the best for flavour and texture. Ginger add a nice kick and removes the game smell and taste. Ingredients: 1 lb chicken 2 1 onion (medium) 2 green onion 2 top garlic (minced) 2 top ginger (minced) 5 tbs gochujang (hot pepper paste) 2 tbs sugar (or honey) 2 tbs soy sauce for soup (gukganjang) 2 tsp sesame oil 2 top gochugaru (korean hot pepper lakes) 1 tsp sesame seeds 4 1 tsp vegetables oil. What to do: Cut the chicken roughly 3 squares. They don have to be square shaped as long as the area is about that size. If the chicken is thick, slice thinly (about 3/8 to thickness) Peel and slice the onion. Wash and cut the green onions into 1-2 inches. Mince the garlic and ginger. Mix all the ingredients in a bowl. Mix the meat with the ingredient mixture uing your hand (sing plastic or later loves to protect your hand from hot paste). Mix everything thoroughly and work in the marinade for 3-5 minutes Cover and refrigerate for at last 12 hours. If your meat is thicker, marinate for 24 hours. Preheat a pan with some vegetables oil. Cook both sides of the meat on bbc or pan-fry on medium to high heat until the chicken is cooked through and browned. Serve on a plate and sprinkle sesame seeds to garnish (optional). You can enjoy it with a bowl of rice or make sam (wrapping a pieces of meat with a day of ssamjang (lettuce wrap sauce) in leaf lettuce). Serve for two. How should we remove the bad odour of the chicken meat?

Question

Day Bulgogi (Korean Spice Chicken try for spice food lovers. This sweet and spice marinade turns any meat dish into a celestial one. Chicken high meat is the best for flavour and texture. Ginger add a nice kick and removes the game smell and taste.

Ingredients:

1 lb chicken

$\frac{1}{2}$ onion (medium)

2 green onion

2 top garlic (minced)

2 top ginger (minced) 5 tbs gochujang (hot pepper paste)

2 tbs sugar (or honey)

2 tbs soy sauce for soup (gukganjang)

2 tsp sesame oil 2 top gochugaru (korean hot pepper lakes)

1 tsp sesame seeds

$\frac{1}{4}$ tsp vegetables oil.

What to do:

Cut the chicken roughly 3 squares. They don have to be square shaped as long as the area is about that size. If the chicken is thick, slice thinly (about 3/8 to thickness)
Peel and slice the onion. Wash and cut the green onions into 1-2 inches.
Mince the garlic and ginger.
Mix all the ingredients in a bowl.
Mix the meat with the ingredient mixture uing your hand (sing plastic or later loves to protect your hand from hot paste). Mix everything thoroughly and work in the marinade for 3-5 minutes
Cover and refrigerate for at last 12 hours. If your meat is thicker, marinate for 24 hours.
Preheat a pan with some vegetables oil.
Cook both sides of the meat on bbc or pan-fry on medium to high heat until the chicken is cooked through and browned.
Serve on a plate and sprinkle sesame seeds to garnish (optional). You can enjoy it with a bowl of rice or make sam (wrapping a pieces of meat with a day of ssamjang (lettuce wrap sauce) in leaf lettuce). Serve for two.

How should we remove the bad odour of the chicken meat?