Korean Spicy Chicken Cheese Rice Cake

How to make it

1. Cut the chicken into bite-sized chunks. Mince the garlic. Chop the onion and slice the spring onion into rings. Set aside.
2. In a bowl, mix the chicken, chopped onion, minced garlic, and all marinade ingredients. Let it marinate for 30 minutes.
3. Blanch the Korean rice cakes in boiling water for 2–3 minutes until softened. Drain and set aside.
4. Heat a pan with some oil. Sear the marinated chicken until about 70% cooked. Add the kimchi and stir-fry together, stirring occasionally to prevent sticking.
5. Add the softened rice cakes and water. Stir-fry until the sauce thickens.
6. Sprinkle shredded cheese evenly on top, cover with a lid, turn off the heat, and let the residual heat melt the cheese. Once the cheese is melted, serve on a plate. Garnish with black and white sesame seeds and spring onion rings.