In a large bowl, whisk together the gochujang, neutral oil, sugar, ginger, sesame oil, vinegar, ¼ teaspoon salt and ½ teaspoon pepper. Add the cabbage, chicken and half of the scallions; toss. Taste and season with salt and pepper.
Transfer to a serving dish, drizzle with additional sesame oil and sprinkle with the remaining scallions.
