Cheese buldak sandwiches
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- 1 lb boneless skinless chicken thighs or breast pieces
- 1⁄4 cup gochugaru (course pepper flakes)
- 2 tablespoons gochujang
- 2 teaspoons soy sauce
- 1 tablespoon vegetable or canola oil
- 1⁄4 teaspoon black pepper
- 3 tablespoons corn syrup (or honey)
- 4 large garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1⁄4 cup water
- 1⁄2 lb low moisture mozzarella cheese cut into slices
- sliced green onion (garnish)
- 6 soft hamburger buns or rolls
In a medium bowl add gochugaru, gochujang, soy sauce, canola oil, black pepper, corn syrup, garlic and ginger. Stir well to combine.
Add your six chicken thighs and mix everything up very well. You want all the chicken coated in the marinade.
Place a large skillet over medium high heat and add 1 tablespoon of canola oil. Swirl the pan around to coat the bottom of the pan with oil as much as possible.
When pan is hot, use tongs or a fork to place each chicken thigh in the hot pan. If your pan isn't large enough to cook all six thighs, you can cook in batches.
DO NOT get rid of the bowl that has any leftover marinade in it. We will be using that to make our sauce
Cook each chicken thigh 3 minutes on the first side, flip and then cook 3 more minutes on the second side. Remove all chicken to a plate.
Once all the chicken is done, add a quarter cup of water to the bowl where you marinaded your chicken. Mix the water around to loosen the marinade from the bowl. This will allow you to get it all into the pan.
Pour all the leftover marinade with the water back into the pan where you cooked the chicken. Reduce the heat to medium.
Add all of your chicken to the pan with the cooking marinade and nestle everything in together.
Cover the pan and cook for 5 minutes.
Remove pan from heat.
Line a sheet pan with aluminum foil and add your pieces of chicken. If you're using large pieces make sure they're separated from the other pieces, if you're using small bite sized pieces make sure you place them in sandwich sized piles. If you're only making one or two sandwiches you can just add one or two pieces or chicken piles and use the rest for leftover sandwiches.
On top of each piece of chicken add slices of mozzarella. Place sheet pan under the broiler and broil for 3 to 5 minutes. Pay very close attention though, everyone's broiler is different and things can burn very quickly.
Once the cheese is broiled and melted to your satisfaction, remove the sheet pan. Allow the chicken to cool for a minute or so and then add each piece to a bottom bun. Add a little extra sauce if you want and garnish with the sliced green onion.
Top with the bun top, serve and enjoy.