Gochujang Glazed Chicken (Yangnyeom-dak)

Combine all yangnyeom sauce ingredients in a bowl. The gochujang provides both heat and deep umami — its fermented soybeans and rice create complex glutamate compounds that balance the sweetness.

Add chicken pieces to the sauce and mix thoroughly with your hands. The mechanical action helps break down muscle fibers slightly, allowing better penetration of the marinade's flavor compounds. (Don't skip the hand mixing — marinades need contact time and agitation to work properly)

Marinate for at least 1 hour, preferably 2-4 hours. The enzymes in ginger and garlic need time to penetrate and tenderize the meat.

Heat oil in a large skillet or wok over medium-high heat until shimmering. Add marinated chicken in a single layer, reserving any excess marinade.

Cook chicken without moving for 3-4 minutes until edges caramelize, then stir-fry for another 5-6 minutes until cooked through and nicely glazed. The sugars in the marinade should create a glossy, slightly charred coating. (If the sauce starts burning before chicken cooks through, lower heat and add a splash of water)

Drizzle any reserved marinade over the chicken in the last minute of cooking, allowing it to reduce into a sticky glaze.