For the Korean-Style Sauce:
¼ cup gochujang (a sweet-spicy fermented chili paste/sauce)
1 tablespoon gochugaru (Korean chili flakes) or chili powder of choice FOR EXTRA SPICY preparation (optional)
¼ cup warm water
2 tablespoons soy sauce, shoyu or tamari
2 tablespoons toasted sesame oil
2 teaspoons sugar
4 cloves garlic, chopped or thinly sliced
2 inches ginger, wide grated or chopped
Dressing for radish and scallion:
2 tablespoons rice wine vinegar
2 teaspoons sugar
1 tablespoon sesame oil
For the tray bake:
2 large parsnips, peeled and quartered, or 2 turnips, cleaned and cut into 6 wedges
6 large shallots or 3 medium red onions, quartered lengthwise
3 baby bok choy, trimmed and quartered, or 1 pound Savoy cabbage, in wedges or chunks
8 to 10 pieces chicken, bone-in, skin-on, white and dark meat
Salt and pepper
For the toppings:
2 watermelon radishes, thinly sliced and cut into matchsticks, or 3 large radishes, thinly sliced
1 bunch scallions, sliced
Toasted sesame seeds
Pickled giardiniera vegetables, drained and chopped (½ cup), or pickled jalapeño or cherry pepper rings, or peppadews, mild/sweet or hot
Toss sauce ingredients in a large plastic food storage bag and line a sheet pan with foil. Preheat oven to 425˚F with rack at center.
Stir up dressing in small bowl for radishes and scallions.
Add vegetables to bag of sauce and toss, then remove, shaking all excess sauce back into bag, and add to pan. Season chicken with salt and pepper, add to bag and let it coat in the rest of sauce and arrange on the sheet pan and scatter the vegetables among the meat.
Place in oven and roast 40 to 50 minutes until juices run clear and vegetables brown at edges.
Meanwhile, toss the radishes and scallions with dressing and season with a little salt.
Top sheet pan with radishes, sesame seeds and pickled hot vegetables or peppers and serve with white rice.