Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp toasted sesame oil
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp mirin
  • 3 tbsp gochugaru (Korean red chili flakes)
  • 2 tbsp gochujang (Korean red chili paste)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 5 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp water
  • 8 oz mozzarella cheese, shredded
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large bowl, marinate the chicken pieces with sesame oil, mirin, and black pepper for 10 minutes.
  2. In a separate mixing bowl, whisk together the gochugaru, gochujang, soy sauce, honey, brown sugar, minced garlic, and grated ginger until it forms a thick paste.
  3. Heat a large cast-iron skillet over medium-high heat. Add the chicken and sear for 3-5 minutes until the edges are golden brown and slightly charred.
  4. Reduce heat to medium. Pour the buldak sauce over the chicken and stir constantly for 2-3 minutes until the sauce reduces to a thick glaze and chicken is cooked through.
  5. Turn off the stove. Spread the shredded mozzarella cheese evenly over the chicken.
  6. Place the skillet under the oven broiler for 2-3 minutes until the cheese is melted, bubbly, and shows toasted brown spots.
  7. Remove from heat and garnish immediately with sliced green onions and toasted sesame seeds.