Make this when you want dinner to be LIT.
8 garlic cloves, grated
1 tbsp ginger, grated
½ cup Korean hot pepper flakes
2 tbsp ground Thai chili flakes
2 tbsp gochujang (Korean hot pepper paste)
1 tbsp soy sauce
2 tsp sesame oil
¼ cup agave
¼ cup water
Salt and pepper to taste
For the rest:
2 lbs chicken thighs, cubed
4 oz rice cake squares
1 cup shredded mozzarella
⅛ cup scallions
2 oz soju
Oil for the pan
Mix sauce ingredients in a bowl. Toss chicken in the sauce.
Heat pan with some oil. Add the chicken and all of the sauce. Stir and cook for about 5 minutes. Then cover and cook for another 8-10 minutes on medium-high heat.
Lower the heat, uncover, and stir in rice cakes. Cover the pan and cook until the rice cake become stretchy.
Top with shredded mozzarella and broil until bubbly and slightly charred.
In a small saucepan, heat soju for 1 minute. Carefully pour heated soju over the edge and use a long lighter to flambé. When the flames subside, sprinkle scallions and sesame seeds.