Cheese Buldak (Cheesy Spicy Chicken)

Step 1

Pat the chicken thighs dry with paper towels, rubbing both sides gently to remove surface moisture—this helps them brown and crisp.

Step 2

In a small bowl, whisk together the gochujang, honey, soy sauce, and minced garlic until smooth and no lumps remain.

Step 3

Heat 1 tablespoon of butter in a 12-inch skillet over medium-high heat until it foams and sizzles, about 45 seconds.

Step 4

Place the chicken thighs skin-side down in the hot skillet and cook without moving them for 5 minutes until the bottom is golden brown and pulls away easily with a spatula.

Step 5

Flip each thigh and cook for another 4 minutes until the second side is golden brown.

Step 6

Reduce the heat to medium and push the chicken to the outer edges of the skillet, creating space in the center.

Step 7

Add the remaining 2 tablespoons of butter to the center of the skillet and let it melt, about 30 seconds.

Step 8

Pour the gochujang sauce into the center and stir with a spoon until smooth, then push the chicken into the sauce, coating all sides evenly.

Step 9

Cook uncovered for 3 minutes, shaking the pan occasionally, until the chicken is cooked through (165°F at the thickest part) and the sauce is bubbling around the edges.

Step 10

Scatter the shredded mozzarella evenly over the chicken and sauce in a single layer covering the surface.

Step 11

Cover the skillet with a lid or aluminum foil and cook for 2 minutes until the cheese melts and turns glossy.

Step 12

Remove the skillet from heat and uncover carefully, keeping your face away from the steam.

Step 13

Scatter the chopped scallions over the top of the cheese and sauce.