Gayle's Recipes

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====== Cheese Buldak ====== 

Tags: [[chicken]] - [[dinner]] - [[Asian]] - [[Gluten Free]] - [[GF Dinner]] - [[GF Chicken]] - [[GF Asian]] \\ 
Active Time: 45 minutes\\ 
Passive Time: 5 minutes \\ 
Serves: 4 \\

====Description====
Spicy, cheesy deliciousness

====Source====
[[https://cooking.nytimes.com/recipes/1020366-maangchis-cheese-buldak-fire-chicken|NY Times]]

====Ingredients====
  *Gochugaru (Korean red pepper flakes): 1/4 cup (can sub Sichuan red pepper flakes. DO NOT sub regular red pepper flakes)
  *Gochujang: 2 tbsp
  *Light brown sugar: 3 tbsp
  *Garlic: 6 cloves, minced
  *Ginger: 1 inch piece, minced
  *Soy sauce: 1 tbsp
  *Black pepper: to taste

  *Chicken thighs: 1 lb, boneless skinless, cut into 3/4 inch cubes

  *Neutral oil: 2 tbsp

  *Sliced Korean rice cakes: 4 oz (optional)

  *Low moisture mozzarella: 6-8 oz, thinly sliced

  *Scallions: 3, sliced (for garnish)

====Notes====
  *DO NOT substitute regular red pepper flakes for the Korean ones. Sichuan red pepper flakes are a fine substitute. Korean red pepper flakes (and Sichuan) are much milder than the regular ones.
  *Make sure to sub tamari for the soy sauce for GF

====Instructions====
  -Combine gochugaru, gochujang, brown sugar, ginger, garlic, soy sauce, and black pepper in a medium bowl and mix well. Add the chicken and stir until well coated
  -If using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat. Wait for the oil to shimmer. Add the rice cakes and cook, turning often, until they are a little crisp, about 3-4 minutes. Transfer to a small bowl and set aside.
  -Add the chicken mixture to the pan (do this once oil shimmers if not using rice cakes) along with 1/4 cup water. Cover and cook over medium-high heat until chicken is cooked through, 8-10 minutes, stirring occasionally. Add the rice cakes halfway through if using. Heat the broiler in your oven
  -Remove chicken from heat and cover pan with mozzarella. Slide pan under the broiler. Cook until the cheese is melted and browned in spots, about 2-3 minutes. Serve immediately, with scallions as garnish

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