Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.