Dakgalbi

Prep everything first: slice the g chicken thighs thin and ready the gochujang and gochugaru, since the wok moves fast.

Heat a wok until smoking, add oil, and sear the g chicken thighs in a single layer until just cooked; set aside.

Stir-fry the aromatics and vegetables over high heat, then return the g chicken thighs to the pan.

Pour in the sauce, toss until it glazes everything, and serve immediately over rice or noodles.