POV: you thought you could handle fire chicken - This is Maangchi’s Cheese Buldak from NYT… Betty Review: Good flavor, but very heavy and very spicy. Cheese helps, rice is essential. Rating: 6.5/10 - original recipe by @nytimescooking Rating on simplicity of the dish: 7/10 Ingredients • 2 lbs chicken (thighs or breast), bite-size • 2–3 tbsp gochujang • 3–4 garlic cloves, minced • 1 tbsp soy sauce • 2–3 tbsp honey (or sugar) • 1 tsp ginger (optional) • 1 tbsp oil • ½ cup water • 1–1½ cups shredded mozzarella • Green onions Skip the gochugaru (Korean pepper flakes) — honestly not necessary Directions 1. Mix gochujang, garlic, soy sauce, honey, ginger, and oil in a bowl. 2. Toss chicken in the sauce until fully coated. 3. Add chicken to a pan with ½ cup water. Cover and cook 8–10 minutes until cooked through. 4. Remove lid and let sauce thicken and get glossy. 5. Top with mozzarella, cover until melted (or broil for 1–2 mins). 6. Finish with green onions. Serve over...