← Nouns Cooking · Korean

Ingredients

• 700 g boneless chicken thighs, cut into bite-size pieces
• ½ Onion, sliced
• 1 hot green chilli (cheongyang), sliced (optional)
• 1 tbsp Vegetable oil
• 150 g Mozzarella, grated
• 2 Spring onion, chopped
• 3 tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Gochujang
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 2 tbsp corn syrup, rice syrup or honey
• 3 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• ¼ tsp Black pepper

Method

1. Mix the fire sauce in a bowl, add the chicken and turn to coat. Leave it for 15 min while you slice the onion and grate the cheese.
2. Heat the oil in a frying pan with a lid over medium-high heat. Add the chicken and onion and cook for 8–10 min, stirring often, until the sauce is thick and the chicken is cooked through to 75°C (165°F).
3. Stir in the chilli if you dare. Spread the chicken in an even layer, scatter the mozzarella over the top, cover and cook on low for 3–4 min, until the cheese melts.
4. Scatter with spring onion and bring the pan to the table with rice, steamed eggs and something cold to drink.

Tips

• Use mild gochugaru and skip the fresh chilli for a family-friendly version; extra-hot (cheongyang) gochugaru takes it to proper "fire" level.
• Scrape the leftover sauce into a pan with rice and a little cheese for fried rice the next day.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire FutureDish