Buldak Chicken
This recipe might initially seem excessively spicy, but that is not the case. Korean chili powder is mild and has an almost fruity flavor rather than being overly hot. For those who prefer less heat, one tablespoon of gochujang paste is sufficient. The mozzarella cheese might seem like an unusual addition and wasn't part of the original recipe, but it likely reflects Western culinary influence, adding a delightful flavor to this excellent dish.
4-5 chicken breasts, cut into pieces
3 tbsp gochugaru (Korean chili powder)
2 tbsp gochujang chili paste
1 tbsp soy sauce
3 tbsp mirin rice wine
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp sesame oil
1 onion, finely chopped
4 garlic cloves, minced
2 tbsp grated ginger
Oil for frying
120 g mozzarella cheese, cut into pieces
Begin by cutting the chicken into pieces. Mince the garlic and grate the ginger. Finely chop the onion.
Mix the sauce ingredients together, adding the onion, garlic, and ginger. Pour the sauce over the chicken and stir well to coat all chicken evenly.
Turn on the oven and preheat the grill.
Heat oil in a pan and fry the chicken for a few minutes. Once the chicken is fully cooked, transfer it to an oven-safe dish (or keep it in the pan if it's oven-proof). Place the mozzarella cheese on top and put the dish under the oven grill for a few minutes to melt the cheese.
Sprinkle with sliced spring onions and serve with steamed rice.