Maangchis Cheese Buldak

Book: New York Times Recipes

Main

• 1/4 cup gochugaru (Korean red-pepper flakes)
• 2 tablespoon gochujang (Korean red-pepper paste)
• 3 tablespoon light brown sugar
• 3 tablespoon garlic cloves, peeled and minced (about 2 )
• 1 inch piece ginger, minced (about 1 tablespoon)
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken thighs, cut into 0.75-inch cubes
• 2 tablespoon neutral oil, such as canola or peanut
• 4 ounce sliced Korean rice cakes (optional)
• 6 ounce to 8 low-moisture mozzarella, shredded (optional)
• 2 scallions, sliced, for garnish

Directions

1. Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
2. If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
3. Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using.
4. Remove the chicken from the heat.
5. If using mozzarella, cover the chicken with the mozzarella, then slide the pan under the oven broiler on high. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven.
6. Sprinkle with scallions. Serve immediately, with rice.