Buldak

🛒 Ingredients

• Boneless, skinless chicken thighs 200 g · 330 kcal
• Gochujang 30 g · 60 kcal
• Gochugaru 8 g · 24 kcal
• Soy sauce 15 g · 8 kcal
• Minced garlic 10 g · 15 kcal
• Grated ginger 5 g · 4 kcal
• Corn syrup 10 g · 30 kcal
• Sesame oil 5 g · 45 kcal
• Onion, sliced 40 g · 16 kcal
• Green onions, chopped 5 g · 2 kcal
• Mozzarella cheese, shredded 40 g · 120 kcal
• Water or chicken broth 30 g · 0 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into bite-sized pieces and set aside. In a bowl, combine gochujang, gochugaru, soy sauce, minced garlic, grated ginger, corn syrup, and sesame oil to create the spicy marinade.
2. Add the chicken pieces and sliced onion to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
3. Heat a large pan or wok over medium-high heat. Add the marinated chicken and onion, stir-fry until the chicken is browned on all sides.
4. Pour in the water or chicken broth, reduce the heat to medium-low, and simmer, covered, for 10-15 minutes or until the chicken is cooked through and the sauce has thickened slightly.
5. Remove the lid, sprinkle the shredded mozzarella cheese evenly over the chicken, and cover again for a few minutes until the cheese is melted and bubbly. Garnish with chopped green onions before serving.