Prep time: 8 minutes
Cook time: 20 minutes
-1 lb/450g boneless skinless chicken breast (or 1 block firm tofu)
-1/4 cup/32g gochugaru
-2 tbsp gochujang
-1 tsp/5ml soy sauce
-3tbsp/45 ml vegetable oil
-1/4tsp/ 1.2 ml ground black pepper
-3 tbsp/45ml sugar
-3 cloves garlic, minced
-1 tsp/5ml ginger, minced
-1/4 tsp/1.2 ml salt
-8oz/225g shredded mozzarella cheese (or vegan/dairy free option)
-optional: sliced rice cakes
Combine the gochugaru, gochujang, soy sauce, 2 tbsp/30 ml vegetable oil, black pepper, sugar, garlic, and ginger in a large bowl. Mix well. Add the chicken (or tofu). Mix with a spoon until evenly coated.
Add 1/4 cup of water into a skillet, on medium heat. Add chicken mixture and cook, stirring occasionally, for 7-8 minutes.
If using rice cakes, add it now and stir to mix well. Reduce the heat to low and cook for another 5 minutes or until the chicken is fully cooked.
While the chicken is cooking, preheat the oven to 350F (176C).
Spread the mozzarella cheese over the chicken. Transfer the skillet into the oven and broil until the cheese is melted completely, bubbling and lightly charred. Keep an eye on it so that it doesn't burn.
Carefully remove the skillet from the oven and let it sit for 5 minutes to let the cheese set. Serve hot as a main or side dish.