Preparation

Step1: Prepare the Chicken

1. Rinse and pat dry the chicken with paper towels.
2. Cut it into bite-sized pieces and season with salt and black pepper.
3. Set aside while preparing the marinade.

Step2: Make the Marinade

1. In a large mixing bowl, combine gochujang, gochugaru, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, ketchup, and water/chicken broth.
2. Whisk everything together until well combined and smooth.
3. Taste and adjust the spiciness by adding more gochugaru if desired.

Step3: Marinate the Chicken

1. Add the chicken pieces to the marinade and mix well, ensuring each piece is well-coated.
2. Cover the bowl and let the chicken marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step4: Cook the Chicken

Option 1: Pan-Frying

1. Heat 1 tbsp vegetable oil in a large pan or skillet over medium-high heat.
2. Add the marinated chicken and cook for 5-7 minutes, stirring frequently, until fully cooked.
3. Reduce heat to low, cover, and simmer for an additional 2-3 minutes to allow flavors to blend.

Option 2: Grilling (Traditional Method)

1. Preheat a grill to medium-high heat.
2. Place the marinated chicken on the grill and cook for 4-5 minutes per side until slightly charred and cooked through.
3. Brush extra marinade on the chicken while grilling for more flavor.

Step 5: Add Cheese (Optional but Recommended!)

1. If you want a cheesy Buldak, transfer the cooked chicken to a heatproof dish.
2. Sprinkle ½ cup mozzarella cheese evenly over the top.
3. Place under a broiler for 2-3 minutes until the cheese melts and turns golden.

Step 6: Garnish and Serve

1. Sprinkle sesame seeds and chopped green onions over the dish.
2. Serve hot with steamed rice, kimchi, or Korean rice cakes (tteok).