Sizzling skillet buldak

Ingredients

• 1½ tbsp cooking oil, divided
• 1 cup sliced rice cakes
• 1 brown onion, thinly sliced
• 2 cups grated mozzarella cheese
• 2 spring onions, thinly sliced
• 1 tbsp sesame seeds
• Steamed rice, to serve

For the chicken marinade

• 1 kg chicken thigh fillets, cut into small chunks
• ½ cup fine gochugaru
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp black pepper
• ⅓ cup rice malt syrup (or corn syrup or honey)
• 1 tbsp garlic (8 cloves), microplaned
• 1 tsp microplaned ginger
• 1½ tbsp cooking oil

Marinating time: 5 minutes

Instructions

1. In a medium bowl, combine the ingredients for the chicken marinade, mix thoroughly, then set aside.
2. Heat 1 tbsp oil in a heavy-based frying pan and fry the sliced rice cakes until lightly golden, then add the onion and cook, stirring, until softened. Remove to a plate, then heat the remaining 2 tsp oil in the pan. Add the marinated chicken in one layer, cover and fry undisturbed for 2-3 minutes, to allow the chicken to brown (taking care not to burn it!)
3. Uncover the chicken and cook for a further 1-2 minutes. Add a splash of water to the pan up to about 1 cm, then bring to a simmer and cover and cook over medium heat for a further 4-5 minutes. Return the rice cakes to the pan, cover and reduce the heat to low. Cook until the water has evaporated and the chicken is fully cooked.
4. Sprinkle the cheese over the chicken and cover with the lid (alternatively, you can use a blowtorch or a hot grill for a smokier effect!), until the cheese melts. Remove from the heat. Sprinkle with spring onion and sesame seeds. Serve immediately with steamed rice.

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