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@Acliff
The gochujang glaze recipe is was using was as follows:
1 tablespoon vegetable oil
6 garlic cloves, minced
150ml ketchup
150ml golden syrup (traditionally rice syrup, but any thickening syrup will do)
100ml gochujang (Korean hot pepper paste)
1 Tablespoon Apple vinegar
Small dash or soy sauce or MSG
2 teaspoons toasted sesame oil
Liberal amounts of toasted sesame seeds and chopped spring onion
Lightly brown garlic in vegetable oil
Add ketchup, golden syrup, gochujang, vinegar, soy sauce/MSG, and simmer and reduce down until fairly sticky.
Reheat, add sesame oil, coat chicken and liberally sprinkle with sesame seeds and spring onion.
Should make enough sauce for 2kg of chicken, leftover sauce is delicious with pretty much anything.