Cook’s Note:
* If you want to use chicken in place of beef, you can use the same marinade, although I recommend adding about ½ tsp of grated ginger. I recommend using boneless skinless chicken thighs for the recipe. Make sure to cut it thin enough that the meat will cook through easily. You can also choose to pound the meat thin (1/2” or thinner). Sugars (that includes agave and honey) burn very quickly in heat. So you want to make sure you can cook it in a few minutes. And you don’t want to mess with undercooked chicken.
* Don’t be afraid to adjust the heat. You will start with moderately high heat; but if you see that sugars are burning too quickly, don’t be afraid to LOWER the heat. This is the reason why when you go to a Korean barbecue restaurant, the servers come by your table to adjust the heat once in a while and/or to change out the grill.