Defrost the chicken thighs if frozen.

Mix gochujang, red pepper flakes, soy sauce, fish sauce, corn syrup, perilla oil, minced garlic, cooking wine, dashida, black pepper, and sesame seeds to make the marinade.

Marinate the chicken thighs in the prepared sauce.

Prepare vegetables by slicing cabbage, onion, green onion, and any additional vegetables.

Heat a wok over medium heat and cook the chicken thighs skin-side down.

Cover the wok with a lid and let the chicken cook through.

Flip the chicken and continue cooking until fully cooked.

Cut the chicken into bite-sized pieces using kitchen scissors.

Add the prepared vegetables to the wok and stir-fry until slightly softened.

Sprinkle pizza cheese over the dish and cover the wok to melt the cheese.