One great joy of bulgogi, marinated grilled beef that translates to “fire meat,” is that you can prepare it in advance and, when you’re ready to eat, have dinner on the table in under 10 minutes. This stovetop chicken variation, dak bulgogi, provides the same workday convenience and savory-sweet flavors, thanks to soju, an alcohol which tenderizes the meat, and maple syrup, which caramelizes beautifully without burning. Apple juice extends those ingredients and allows room for the subtle umami — known in Korean as gamchil mat — from garlic, ginger and scallions to gently season the chicken. Don’t skip the salt, pepper and lemon at the end; they complete this deliciously brisk dish.

Ingredient

• 1¼ pounds boneless, skinless chicken thighs
• ¼ cup apple juice
• 2 tablespoons soy sauce
• 2 tablespoons soju, sake or carbonated water (See Tip)
• 1 to 2tablespoons maple syrup, depending on sweetness preference
• 2 teaspoons toasted sesame oil, plus more for serving
• 4 garlic cloves, crushed
• 1 (2-inch) piece ginger, halved lengthwise
• 2 large scallions, cut crosswise into 3-inch pieces
• Olive or canola oil
• Salt and black pepper
• Sesame Seeds
• Steamed white rice, lemon wedges and lettuce leaves (such as baby romaine, red leaf or butter lettuces), for serving romaine, red leaf or butter lettuces), for serving

Instructions

1. Marinate the chicken: Trim any excess fat from the chicken thighs, then cut into long, ½-inch-thick strips (a few straggler nuggets are fine). Transfer to a resealable container. Add the apple juice, soy sauce, soju, maple syrup, sesame oil, garlic, ginger and scallions, then seal the container and shake to combine. Marinate for at least 10 minutes at room temperature and up to 2 days in the refrigerator.
2. Heat a large nonstick or cast-iron skillet over high. Add enough olive oil to lightly coat the bottom. Using tongs, transfer the chicken and scallions to the pan in a single layer, leaving behind the marinade, and season lightly with salt and generously with pepper.
3. Cook without disturbing for 1 minute, reducing the heat if the bottoms are getting too dark. Flip the chicken and scallion pieces and continue cooking, stirring occasionally or shaking the pan, until golden brown and cooked through, 4 to 5 more minutes.
4. Serve immediately with the rice, lemon wedges and lettuce leaves. To eat, squeeze some lemon over the chicken and lettuce. Drizzle the lettuce lightly with sesame oil, sesame seeds and a pinch of salt and pepper.