Buldak

Method

1. 1 Remove the bones from the chicken thighs, cut into bite-sized pieces, and pat dry with kitchen paper.
2. 2 Grind fresh chilies with garlic, then mix with Korean chili powder, gochujang chili paste, soy sauce, and sugar to make a spicy sauce.
3. 3 Marinate the chicken with the sauce for 30 minutes, then refrigerate to allow the meat to absorb the flavors without becoming mushy.
4. 4 Place the chicken pieces on a hot cast iron skillet and sear over high heat for 8 minutes until the outside is browned.
5. 5 Reduce the heat to low, cover, and simmer for 6 minutes until the chicken is cooked through, then pour the remaining marinade over it.
6. 6 Sprinkle grated cheese evenly over the top, cover and let it melt for 3 minutes, then add chopped scallions and sesame oil and serve hot.

With an appliance

• Air fryer 29 min

  Replace steps 4-6: spray oil on the chicken, heat in a steamer at 210 degrees for 10 minutes, flip at the 5th minute, then cover with cheese and lower the temperature to 190 degrees for another 3 minutes; this is about 4 minutes faster than frying in a pan, and you must divide the chicken into batches to prevent it from releasing too much liquid.