Let's prep the chicken thighs - trim-off any excess skin that's hanging on or globs of excess fat.
Place the thighs into a tray (or bowl) and pour-in some milk. Pour enough to cover the pieces. Let the milk tenderize the pieces for 30 minutes (not much longer).
While you wait, let's prep the veggies: Cut ½ a whole onion into thin strips. Cut ⅙ piece of cabbage into thin pieces. Cut 6 perilla leaves into thin strips. Peel and cut 1 small-sized sweet potato into bite-sized pieces. Cut spring onion stalk into finger-length pieces. Cut 1 Spicy Cheongyang Chili Pepper and 1 Mild Red Chili Pepper into thin pieces.
Also, place ½ Cup of Tteok (Korean rice cakes) into a bowl of cold water - so they can hydrate.
Next, make the Dakgalbi marinade by mixing together: Gochujang Paste (3T), Gochugaru Flakes (2T), Mirin (2T), Soy Sauce (1.5T), Sugar (1T), Minced Garlic (1T), Minced Ginger (1T), Honey (2T), Curry Powder (1T), Sesame Oil (1T) and Black Pepper (5-6 good cracks).
After 30 minutes of soaking in the milk, drain the chicken. Then rinse each chicken thigh under running water. Shake off excess water and place them onto a few paper towels.
Now, you'll notice that the chicken thighs are extra tender. Cut them into bite-size pieces (it's ok if some of the skin falls off while you cut).
Now cover the chicken thigh pieces with the spicy dakgalbi sauce. Use your hands to get each piece thoroughly coated in the sauce.