Cheese Buldak 치즈불닭

Super-spicy chicken tempered with loads of cheese and fresh spring onions. Serve with rice and a light salad – or, better yet, an assortment of side dishes.

Mix in an oven-proof saucepan or cast-iron skillet – you should end up with a thick marinade.

Peel, squish with the side of your knife, then finely mince and add to the marinade.

Slice spring onion into very thin slices. Chop cheese into cubes small enough to melt and brown after a few minutes under the broiler (pre-shredded cheese is fine, too). Keep ready in separate bowls.

Cut meat into 2-3 cm cubes and mix into the marinade.

Place the saucepan/skillet on medium-high heat. Once it begins to bubble, cook covered for 7-8 minutes while stirring regularly. Then, reduce heat and continue for another 8-10 minutes. Turn on your oven’s broiler halfway through (or however long it takes to reach temperature).

Sprinkle cheese on top and place under the broiler until the cheese has melted and crisped up to your liking – that shouldn’t take more than a few minutes. (If you’ve been cooking in a non-oven-safe vessel, there’s nothing wrong with transferring things to a baking dish before this stage.)

Garnish with the spring onion slices and serve.