A Korean dish, but then I have messed up the proportions from the original recipe to my preferences, plus I'm not sure super authentic Korean food has a ton of cheese, so...tasty spicy food of questionable heritage? But it's DELICIOUS so we'll go with it!

Ingredients:

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced (I tend to round up on garlic, but have taken it too far with this recipe before, to the point that it wasn't an improvement)
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well.

Add the chicken, turn to coat, and set aside. I actually did this part before work this most recent time I cooked this, to make things faster in the evening, but a long marinating time isn't necessary.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven.

Broil until cheese is melted completely and starting to brown - check at 2 minutes, and every minute after to prevent burning, but only 2 or 3 should be necessary.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

Cheese Buldak

Adapted from Omnivore's Cookbook.

  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 2 tablespoons gochujang (Korean chili pepper paste)
  • 1 teaspoon soy sauce
  • 3 tablespoons vegetable oil, divided
  • 1/4 teaspoon black pepper
  • 3 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 large chicken breasts, cut into bite-sized pieces
  • 2 cups Korean rice cakes
  • 8 ounces shredded mozzarella cheese

Combine the gochugaru, gochujang, soy sauce, 2 tablespoons of the oil, the pepper, sugar, garlic, ginger, salt, and water in a bowl or large ziplock, and mix together well. Add the chicken, turn to coat, and set aside.

In a large cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the rice cakes and cook until all the rice cakes are soft and chewy, 3-4 minutes, then remove from the pan to a bowl and set aside.

Add the chicken mixture to the now-empty pan. Cover and cook, stirring occasionally, 8 minutes. Meanwhile, move a rack to the center position in the oven and preheat the broiler on high.

Add the rice cakes to the chicken mixture and stir in. Reduce the heat to low, cover again, and cook another 5 minutes, or until the chicken is fully cooked.

Sprinkle the cheese evenly over the top of the chicken mixture, then transfer into the oven. Broil until cheese is melted completely and starting to brown - check at 2 minutes, and every minute after to prevent burning.

Remove from the oven and let sit 5 minutes for the cheese to set some, then serve still hot.

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