* Estimated based on similar recipes. Your results may vary.
Ingredients
½ cup gochugaru (Korean red-pepper flakes)
2 tbsp gochujang
3 tbsp honey
6–15 garlic cloves, minced
2 (1-inch) pieces ginger, minced
2 tbsp soy sauce
1 tsp black pepper
2 lbs boneless, skinless chicken thighs, cut into ¾-inch cubes
4 tbsp neutral oil
1 cup Korean rice cakes (optional)
1 lb low-moisture mozzarella, thinly sliced
4 scallions, sliced, for garnish
Recipe
Combine gochugaru, gochujang, honey, garlic, ginger, soy sauce, and pepper in a bowl. Add chicken and stir until well coated.
If using rice cakes: heat oil in a large oven-safe skillet over medium-high until shimmering. Add rice cakes and cook, turning often, until slightly crisp, 3–4 minutes. Transfer to a small bowl.
Add chicken mixture to the pan with ¼–½ cup water. Cover and cook over medium-high, stirring occasionally, until chicken is cooked through, 8–10 minutes. Add rice cakes halfway through if using. Meanwhile, heat the broiler.
Remove from heat. Cover the pan with sliced mozzarella and slide under the broiler. Cook until cheese is melted and browned in spots, 2–5 minutes. Sprinkle with scallions and serve immediately with rice and cucumber salad.
