column for the main course.
Bittman's recipe intends to keep chicken moist while grilling it. I did mine in a skillet on the stove, and they weren't rolled nearly as neatly as Bittman's.
Still, they were tasty and super moist. I used more of a bulgogi (or, I suppose dak-kogi, chicken bulgogi) marinade than following Bittman's recipe. Equal parts sugar, soy sauce, sesame oil, and rice vinegar, plus a little squirt of sriracha rooster sauce.
I thought the chicken was maybe a bit too salty, but obviously, the boys disagreed.
A sign of a successful meal: