Literally "Fire Chicken," this South Korean street dish will make your mouth burn. Cheese Buldak is rich, intensely spicy, and smothered in gooey cheese. Spicy Perfection.
Place rice cakes into small bowl and cover with cold water, if frozen. Set aside.
Combine Marinade ingredients in large bowl. Mix with spoon. Add chicken. Mix again until well combined. Cover and place in refrigerator.
(Let marinate at least 1 hour, but preferably overnight.)
Place Fire Sauce ingredients in food processor. Whiz until pureed. Set aside.
Heat 10 or 12-inch cast iron skillet over medium-high heat. Add about 1 Tbsp of oil to coat the bottom of the pan. When the oil shimmers, brown the chicken: in batches, one layer at a time, making sure not to crowd the pan. It's ok if the chicken is not fully cooked.
Transfer to a clean plate. Repeat process until all the chicken is cooked.
Place all browned chicken back into the skillet. Pour the Fire Sauce on top. Mix around with a wooden spoon until chicken is completely coated.
Continue cooking unti the sauce becomes dark red, thick, and reduced a bit, about 12-15 minutes on medium-high heat. The chicken and sauce should bubble somewhat vigorously but not burn. Lower heat, if needed. Also, feel free to water if the sauce looks too dry (about 1 Tbsp at a time). Keep an eye on the sauce, mixing it from time to time.
Remove skillet from heat. Drain rice cakes and scatter over the chicken and fire sauce mixture.
Sprinkle the cheese on top of the rice cakes and chicken, making sure to coat evenly.
Place skillet in 350 F oven until cheese melts, about 5-10 minutes. Watch carefully, making sure that it doesn't burn.
Remove from oven. Garnish with sliced green onion and sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
*If you don't own a cast iron skillet, you can also cook all the components in a regular skillet and transfer to a baking dish after the chicken has cooked in the sauce. Then, add the rice cakes (dduk) and cheese. Bake in the oven, as per usual.
**When browning the chicken, you may need to add more oil depending on your cast iron skillet. My cast iron skillet is well seasoned after years of use so 1 Tbsp was perfect.