Korean Fire Chicken with Cheese

bhg.com

Mike Hall

2 cup uncooked long grain white rice

2 cup reduced-sodium chicken broth

1 ½ cup hot (not boiling) water

3 tablespoon sugar

3 tablespoon gochugaru (Korean red pepper flakes)

2 tablespoon water

2 tablespoon gochujang (Korean hot pepper paste)

2 tablespoon reduced-sodium soy sauce

4 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon vegetable oil

2 teaspoon toasted sesame oil

2 teaspoon grated fresh ginger

8 skinless, boneless chicken thighs, cut into bite-size strips

2 cup shredded mozzarella cheese (8 oz.)

3 tablespoon finely chopped green onions

2 teaspoon sesame seeds, toasted

Pickled cabbage and/or sliced radishes (optional)

Directions at bhg.com

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