Dakgalbi Pasta

Cut the boneless skinless chicken thigh into bite-sized pieces. In a large bowl, combine the gochujang, gochugaru, Korean light soy sauce, minced garlic, minced ginger, white granulated sugar, mirin, sesame oil, and black pepper. Add the chicken thigh pieces to the marinade and mix well to coat. Let it marinate for at least 20 minutes.

While the chicken is marinating, prepare the vegetables. Slice the napa cabbage into 2cm wide strips. Slice the yellow onion thinly. Chop the scallions into 5cm lengths.

Cook the penne pasta according to package directions until al dente. Drain the penne pasta, reserving about 100g of the pasta cooking water.