Cut 800 g boneless chicken into bite-sized pieces.
2
In a large bowl, combine 100 g gochujang, 40 g corn syrup, 30 g gochugaru, 30 g mirin, 50 g soy sauce, 15 g sesame oil, 20 g garlic, 10 g ginger, and 2 g pepper.
3
Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
