Steps

1. Cut Chicken Thighs (for karaage) 300g into bite-sized pieces (or use pre-cut ones). Line the grill pan with aluminum foil and arrange the chicken thighs on it. For grill nets, place directly on the net. The aluminum foil prevents meat juices from spilling.
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2. Sprinkle a pinch of salt over the chicken thighs and lightly rub.
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3. Grill the chicken thighs until crispy. Cook until the skin is lightly browned and about 80% done.
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4. In a bowl, combine Gochujang (Korean Chili Paste) 1.5 tbsp, Soy Sauce 2 tsp, Sugar 0.5 tbsp, Sesame Oil 2 tsp, White Sesame Seeds 2 tsp, Grated Ginger 0.5 clove, and Grated Garlic 0.5 clove. Mix well. For Korean Gochujang, which can be sweet, adjust spiciness by adding Doubanjiang or Ichimi Togarashi if desired.
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5. Remove the chicken thighs (80% cooked) from the grill and toss them with the prepared sauce. To prevent burning, coat with sauce later rather than at the beginning. For children, serve chicken before applying the sauce to enjoy by both adults and kids.
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6. Top with Pizza Cheese (to taste).
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7. Return to the grill and cook until the cheese is melted and browned. Adding mushrooms or other vegetables while grilling also makes it delicious.
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8. Transfer the grilled Buldak to a plate along with the aluminum foil.
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9. Serve with Assorted Leafy Greens (e.g., Sunny Lettuce, Shiso) (to taste). Completed.
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