Korean Cheese Buldak (Spicy Fire Chicken)

🔥 Prep

• Cut the 600 g chicken thighs into bite-sized cubes (about 2–3 cm).
• Shred or tear the 200 g mozzarella cheese into small pieces.
• Mince the 6 cloves garlic and grate the 15 g ginger.
• Thinly slice the 3 stalks green onion (reserve some for garnish).
• Measure out 3 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 tbsp vegetable oil, 60 ml water, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp sesame seeds.
• In a bowl, combine the gochujang, gochugaru, soy sauce, honey, sesame oil, salt, and black pepper to make the sauce.

🔥 Cook

• 1. Heat 2 tbsp vegetable oil in a large skillet over medium‑high heat until shimmering.
• 2. Add the chicken pieces and sear for 5–6 minutes, stirring occasionally, until browned on all sides.
• 3. Push the chicken to the side, add the minced garlic and grated ginger to the pan, and sauté for 30 seconds until fragrant.
• 4. Pour in the prepared sauce mixture and stir to coat the chicken; cook for 2 minutes to meld flavors.
• 5. Add the 60 ml water, stir, and bring to a gentle simmer; reduce heat to medium and let simmer for 4–5 minutes until the sauce thickens slightly.
• 6. Sprinkle the mozzarella cheese evenly over the chicken, cover the skillet with a lid, and cook over low heat for 3–4 minutes until the cheese is melted and gooey.
• 7. Remove the lid, sprinkle the 1 tsp sesame seeds and sliced green onion over the top, and let sit for 30 seconds to warm.

🔥 Serve

• Transfer the hot Korean Cheese Buldak to a shallow serving dish, drizzling any remaining pan sauce over the top.
• Garnish with extra sliced green onion and a sprinkle of sesame seeds if desired.
• Serve immediately with steamed white rice, kimchi, or lettuce wraps for a balanced meal.