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Ingredients

• 1 kg (2 lb) Chicken legs (no skin, no bone)
• 120 ml (½ cup) Whole milk (optional)
• 6 clove garlic, minced or grated
• 1 tsp Dried ginger
• 4 Green onions
• 65 grams (2.25 oz or ½ cup) Korean hot pepper paste (Gochujang)
• 45 grams (1.5 oz or ⅓ cup) Rice syrup (or ¼ cup sugar)
• 2 tbsp Korean hot pepper flakes (Gochugaru)
• 1 tbsp Sesame oil
• ½ tsp Ground black pepper
• Salt to taste