Spicy Gochujang Chicken Bulgogi

Dak bulgogi is the chicken cousin of the classic beef version, and it is what many Korean grill houses serve to guests who want real heat. Thighs are the only choice here because they stay juicy under intense flame. The trick is splitting the sauce: half goes into the marinade, the rest is brushed on in the last minutes so the sugars blister without burning. If your broiler runs hot, drop the rack one notch and watch closely during the final glaze.