In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, gochujang, rice vinegar, and black pepper until smooth. Cut the chicken thighs into thin strips and coat them evenly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, thinly slice the carrots and chop the green onions. Set them aside, ready to be added to the dish.

Heat a large skillet over medium-high heat and add a drizzle of sesame oil. Once hot, add the marinated chicken strips to the skillet. Cook for 5-7 minutes, flipping halfway, until the chicken is caramelized and cooked through.

When the chicken is nearly done, toss in the sliced carrots and chopped green onions to the skillet. Stir gently and cook for an additional 2-3 minutes, just until the vegetables are tender yet still slightly crisp.

Once everything is cooked, transfer your Chicken Bulgogi to a serving dish. Sprinkle with toasted sesame seeds for added texture and a visually appealing finish.