Ingredients:
- 1.5 lbs (680 g) Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 Tbsp Soy sauce (for chicken marinade)
- 1 tsp Ginger, grated
- 1 tsp Sesame oil (to coat)
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce (for sauce mixture)
- 1 Tbsp Sugar (or corn syrup for gloss)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (rice wine)
- 1 tsp Black pepper
- 1/2 cup (120 ml) Chicken broth or water
- 1 tsp Korean magma sauce (Optional Heat Boost)
- 1 cup (113 g) Shredded Mozzarella cheese (low-moisture, whole milk)
- 1 Tbsp Sesame seeds (for garnish)
- 2 Scallions, thinly sliced (for garnish)
Instructions:
- In a large bowl, toss the cut chicken pieces with 1 Tbsp soy sauce, grated ginger, and 1 tsp of sesame oil. Marinate for at least 10 minutes (or up to 30 minutes for deeper flavor penetration).
- In a separate small bowl, whisk together the gochujang, gochugaru, 2 Tbsp soy sauce, sugar/syrup, minced garlic, mirin, black pepper, and chicken broth until smooth. Include the optional heat boost here.
- Heat a heavy-bottomed skillet or wok over medium-high heat. Add the chicken pieces and sear for 3-4 minutes until lightly browned on all sides. Do not fully cook through yet.
- Pour the prepared Buldak sauce mixture over the chicken. Bring the mixture to a rapid boil, then immediately reduce the heat to medium-low. Simmer, stirring occasionally, for 8-10 minutes. The sauce should reduce significantly and coat the chicken pieces in a thick, sticky glaze.
- Once the sauce is reduced, transfer the chicken and sauce into a shallow, oven-safe dish (or use the same skillet if it is oven-safe).
- Sprinkle the mozzarella cheese generously over the top of the sauced chicken. Place the dish under a preheated broiler (set to High) on the top rack. Broil for 2-4 minutes until the cheese is bubbly, melted, and slightly browned in spots.
- Remove from the broiler. Garnish immediately with sliced scallions and toasted sesame seeds. Serve piping hot.