Gochujang buttermilk biscuits: weigh your flour. Grate frozen butter into the sifted self-rising flour. Stir to combine until the butter is fully coated with flour.

Put the bowl in the freezer for 10 minutes. It's important to keep the butter as cold as possible through this process. 

Combine buttermilk with the cold flour/butter to bring together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be tougher. Your dough at the end of 15 stirs will be very shaggy and not smooth at all. 

On a floured surface dump out dough and roll with a rolling pin. If you don't have a rolling pin, you can just use your hands. Dust with flour as needed when the dough gets sticky.

Shape the dough into a rough rectangle and then fold it over on itself like you are closing a book. Shape the dough into a rectangle again and then fold the dough over on itself. Repeat this process one more time. This folding process is what creates the layers in the biscuits. 

Gochujang: Shape the dough into a rectangle again and add 1 to 2 tablespoons of gochujang on top of the flat dough. This is easier if you have the gochujang that comes in a paste tube.

Spread the gochujang around a little to make sure you have some even coverage.

Once the gochujang has been spread around a little, fold the dough over on top of itself like you're closing another book. Repeat the rectangle shaping and folding process one or two more times and then you should have created enough layers. 

Roll or flatten the dough to 3/4 to 1 inch thick/tall.

Cut biscuits into circles or squares and place them on a parchment paper-lined baking sheet. When cutting, you do not want to twist the cutter. Twisting while cutting will ruin the layers that you created with folding. Place your cut biscuits next to each other (touching) on the sheet pan. Touching biscuits help each other rise taller. 

After cutting biscuits, you can grab any scraps of dough and reroll and re-cut them. There's no need to waste any dough. The last few biscuits might not look as uniform as the first ones, but they will all taste the same. 

Bake at 475 degrees F (245 C) for around 15 minutes. Check around the 12-minute mark to make sure they do not brown too much.

When biscuits are done, transfer them from your baking pan onto a cooling rack to stop the bottoms from cooking further.

Paint the melted butter on top of each biscuit.

Korean-style fried chicken thighs: add buttermilk and salt to a large bowl and whisk to combine. Put 2 chicken thighs (or breast pieces) in a zip-top bag or bowl with a lid. Pour buttermilk marinade over the chicken and store in the fridge for at least an hour or overnight. 

Make seasoned flour by combining all-purpose flour, potato or corn starch, salt, garlic powder, and MSG in a bowl or pan that is large enough for a piece of chicken to lay flat in the flour mixture. 

Remove one piece of chicken at a time from the buttermilk marinade and dredge in the seasoned flour mixture until thoroughly coated on all sides. Place the fully coated chicken onto a piece of parchment or a sheet pan rack to rest. 

Heat 2 inches of peanut or vegetable oil in a skillet to 350 degrees F (175 degrees C). 

Fry each piece of chicken for 6 to 7 minutes or until it reaches 165 degrees internal temperature. You'll probably want to fry for 3 minutes on the first side and then flip it to make sure you're getting the level of browning that you want. Continue cooking on the other side. 

After frying, place the finished chicken on a cooling rack over paper towels to drain some of the oil away. 

Sandwich assembly: slice your gochujang biscuit and toast it if you desire. I almost always choose to toast if the biscuit is more than a few hours old. 

Add 1 thigh to each sliced biscuit and top with a healthy amount of kimchi. Complete the sandwich with the top of the biscuit and serve.