To serve:steamed rice, daikon kimchi (see note), thinly sliced spring onions and sesame seedsMarinated chicken4garlic cloves, crushed10 gmginger, finely grated1nashi pear100 mlsoy sauce1 tbspsesame oil1 tbsphoney8chicken thigh filletsSsämjang2 tbspdoenjang (see note)2 tbspgochujang (see note)40 gmonion (about 1/3 small), finely grated1 tbsprice wine vinegar1½ tbsphoney1garlic clove, finely chopped5 gmginger, finely grated1small red chilli (optional), finely chopped1spring onion, thinly sliced
For marinated chicken, process ingredients, except chicken, in a blender to combine, then season to taste and transfer to a bowl. Add chicken, stir to coat and set aside for 10 minutes.
Meanwhile, for ssämjang, combine ingredients in a bowl and reserve.
Drain chicken from marinade and char-grill, turning occasionally, until cooked through and charred (8-12 minutes). Serve on steamed rice with kimchi, scattered with spring onions and sesame seeds and with ssämjang to the side.
Note Daikon kimchi, doenjang and gochujang are available from Asian grocers and supermarkets.