Cheese Buldak

• 2 tbsp chili flakes (gochugaru)
• 1 tbsp gochujang
• ½-⅔ tbsp soy sauce
• 1 tbsp cooking oil
• ¼ tsp pepper
• 2-3 tbsp rice or corn syrup
• 2 tbsp water

Mix in an oven-proof saucepan or cast-iron skillet – you should end up with a thick marinade.

• 3-4 cloves garlic
• 2 tsp ginger

Peel, squish with the side of your knife, then finely mince and add to the marinade.

• 1 spring onion
• 120-200g dry mozzarella

Slice spring onion into very thin slices. Chop cheese into cubes small enough to melt and brown after a few minutes under the broiler (pre-shredded cheese is fine, too). Keep ready in separate bowls.

• 400g chicken breast

Cut meat into 2-3 cm cubes and mix into the marinade.

Place the saucepan/skillet on medium-high heat. Once it begins to bubble, cook covered for 7-8 minutes while stirring regularly. Then, reduce heat and continue for another 8-10 minutes. Turn on your oven’s broiler halfway through (or however long it takes to reach temperature).

Sprinkle cheese on top and place under the broiler until the cheese has melted and crisped up to your liking – that shouldn’t take more than a few minutes. (If you’ve been cooking in a non-oven-safe vessel, there’s nothing wrong with transferring things to a baking dish before this stage.)

Garnish with the spring onion slices and serve.