Comment: Do not be deterred by the amount of red pepper flakes. Korean red pepper is milder than most peppers. If you do substitute proceed with caution as not all pepper flakes are alike in heat. For me this recipe had the perfect amount of heat.

• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 tbsp. gochujang (Korean red pepper paste)
• 3 tbsp. light brown sugar
• 3 garlic cloves, peeled and minced (to taste)
• 1 (1-inch) piece ginger, minced (about 1 tbsp.)
• 1 tbsp. soy sauce (I used tamari reduced sodium)
• 1/2 tsp. black pepper (I used ground black pepper)
• 1 lb. boneless, skinless chicken thighs, cut into 3/4-inch cubes (I used chicken breasts)
• 2 tbsp. neutral oil, canola or peanut
• 4 oz. sliced Korean rice cakes (optional – I did add) see Note below
• 6-8 oz low-moisture mozzarella, thinly sliced
• 2 scallions (green part) sliced to garnish

Note: Korean rice cakes are sticky and chewy. You will need to carefully separate the slices to cook them as they stick together. The ones I used are thin shaped, Tteokbokki, Tteokguk, vegan, gluten free and non-GMO from UNHA’S Asian Snack Box. Rice cakes are street food and considered a comfort food as well. This was my first experience with Korean rice cakes and in this recipe they were perfect as each slice was covered with the marinade from the chicken. They added a different texture which complimented the recipe, in my opinion.

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl. Cut up the chicken and add to the marinade and mix well. I let the mixture marinate overnight and the thick paste became more like a sauce.

Swirl the 2 tbsp. oil into a large cast iron pan (if you have one) or any oven-safe skillet. Over medium-high heat wait for the oil to shimmer and add the rice cakes. Turn often with tongs until they get crisp, not browned for about3-4 minutes. You can tell when they are no longer soft. Remove to a small bowl and set aside.

Add the chicken mixture to the pan along with 1/4 cup (I used 1/3 cup) water. Cover and cook over medium-high heat, stirring occasionally for about 4-5 minutes. Add the rice cakes back to the pan and continue to cook for another 4-5 minutes.

Heat the broiler in your oven. Remove the chicken from the heat, layer the sliced mozzarella over the chicken, then place the pan under the broiler. Cook until the cheese has melted and you see a few brown spots, just a couple of minutes. Remove from the oven and sprinkle with scallion greens. Serve over rice.

Recipe by cookingwithauntjuju.com