Prep Mix the Gochujang, soy sauce, chilli oil, sesame oil and sugar and unite with the chicken. Then add the promise of spring onion and the garlic. Place the chicken thighs snugly in a cast iron pan in this Korean secret. After 24 hours of marinating in the fridge, your chicken will be mellow and ready for a new future. Korean cucumber Thinly slice the cucumber and grate the garlic. Mix all ingredients for your Korean cucumber sauce. Add the cucumber and set aside, well covered. Gochujang! Cheers! Light up your BBQ and heat it up to 200 °C indirectly. Remove the chicken thighs from the Gochujang marinade and place them on the grill. Brush the chicken with the remaining marinade every 5 minutes. When the chicken thighs have reached a core temperature of 74°C after about 30 minutes, grill them again over a direct flame. This gives a nice crispy crust to sink your teeth into. Then sprinkle the chicken thighs with toasted sesame seeds, sea salt and pepper. Boil the remaining marinade in the cast-iron pan thoroughly, because it did contain chicken. This will make a tasty Gochujang sauce to accompany this Korean dish. Peace man!