- 2-3 servings
- 1 hour
Super-spicy Korean chicken tempered with loads of cheese and fresh spring onions.
2 tbspchili flakes (gochugaru)
½-⅔ tbspsoy sauce
1 tbspcooking oil
2-3 tbsprice or corn syrup
Mix in an oven-proof saucepan or cast-iron skillet – you should end up with a thick marinade.
Peel, squish with the side of your knife, then finely mince and add to the marinade.
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.
Cut meat into
2-3 cmcubes and mix into the marinade.
Place the saucepan/skillet on medium-high heat. Once it begins to bubble, cook covered for
7-8 minuteswhile stirring regularly. Then, reduce heat and continue for another
8-10minutes. 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.