Back in Korea, We Used to Do Chimaek (chicken and Beer) Almo

Ingredients

4–5 boneless chicken thighs

spring onion

rice cakes (or udon or ramen)

Mozzarella cheese

Sauce

3 tbsp soy sauce

3 tbsp gochugaru (Korean chili flakes)

1 tbsp oyster sauce

2 tbsp mirin

4 tbsp corn syrup (or any other sweetner)

1 tbsp ketchup

1 tbsp gochujang (Korean chili paste)

1 tbsp minced garlic

Directions

Pan-grill the chicken until golden brown.

Cut into bite-sized pieces and add green onion and rice cakes.

Pour in the sauce and stir well.

When the rice cakes are soft, sprinkle mozzarella on top, cover, and let it melt.