Bulgogi chicken with pa muchim and rice

For bulgogi marinade, combine all ingredients except pear in a bowl. Add 1 tsp freshly cracked black pepper and stir to combine. Pour half the marinade into a separate bowl and set aside until required. Add pear to remaining marinade and set aside to marinate chicken.

To marinate chicken, place chicken on a board, cover with a piece of baking paper or plastic wrap and beat a few times with a rolling pin to tenderise. Add chicken to pear marinade, turn to coat and stand to marinate (15 minutes).

Heat a barbecue or lightly greased char-grill pan to medium-high. Drain chicken from marinade and drizzle with a little oil. Grill chicken, turning occasionally and basting with marinade, until charred and cooked through (10-12 minutes). Transfer to a board, drizzle with two-thirds of remaining marinade, cover loosely with aluminium foil and set aside to rest.

To make pa muchim, place spring onions in a bowl of iced water to crisp (10 minutes). Drain well and pat dry with a clean tea towel. Stir vinegar through remaining marinade. Transfer spring onions to a bowl, add 1-2 tbsp dressing and gently toss to combine.

Thickly slice chicken. Divide steamed rice, chicken and pa muchim among bowls. Scatter with coriander and extra sesame seeds to serve.