Cheese Buldak (Spicy Fire Chicken with Cheese)

Steps

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1. 1
   Make the spicy paste by combining gochugaru, gochujang, soy sauce, cooking oil, black pepper, and rice syrup in a bowl.
   ≈0:31
2. 2
   Add minced garlic and ginger to the paste and mix well until thick and fragrant.
   ≈1:14
3. 3
   Trim the yellow fat from the chicken breast and cut it into 1-inch cubes.
   ≈3:15
4. 4
   Add the cubed chicken to the spicy paste and mix thoroughly so each piece is well coated.
   ≈4:28
5. 5
   If using tteok, lightly pan-fry the rice cakes in a small amount of oil until both sides are slightly crispy, then set aside.
   ≈5:24
6. 6
   Transfer the coated chicken to a cast iron pot or heavy-bottomed pan, add water, and cook over medium-high heat for about 10 minutes.
   ≈6:33
7. 7
   Open the lid, stir the chicken, add the cooked tteok if using, cover, reduce heat to low, and cook for another 10 minutes while preheating the oven.
   ≈7:11
8. 8
   Open the lid and give the chicken another stir, then spread mozzarella cheese evenly over the top.
   ≈8:06
9. 9
   Place the pot in the preheated oven and bake for several minutes until the cheese is melted and golden brown.
   ≈8:23
10. 10
    Remove from the oven, garnish with chopped scallions, and serve hot.
    ≈9:02