Step 1: Marinate the Chicken

1. Combine Marinade Ingredients: In a large bowl, mix the soy sauce, rice wine, garlic, ginger, and black pepper.
2. Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for at least 15 minutes. This adds depth to the flavor and helps tenderize the chicken.

Step 2: Make the Spicy Sauce

1. Mix Sauce Ingredients: In a separate bowl, combine the gochugaru, gochujang, soy sauce, honey (or sugar), rice vinegar, sesame oil, and chicken broth. Stir until smooth. This spicy sauce is the heart of Buldak, providing the intense, fiery flavor.
2. Adjust Heat to Taste: Taste the sauce and adjust the level of spice. If you prefer milder heat, use less gochugaru and gochujang.

Step 3: Cook the Chicken

1. Heat Oil in a Pan: In a large skillet or cast-iron pan, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Cook the Marinated Chicken: Add the marinated chicken to the pan in a single layer. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and nearly cooked through.
3. Add the Spicy Sauce: Pour the spicy sauce over the chicken, stirring well to coat each piece. Reduce the heat to medium and let the chicken simmer in the sauce for 5-7 minutes, or until the sauce thickens slightly.

Step 4: Add Cheese and Broil

1. Add Cheese: Sprinkle a generous layer of shredded mozzarella cheese over the chicken. Cover the pan with a lid and let it cook for another 3-4 minutes, until the cheese begins to melt.
2. Broil for Extra Meltiness (Optional): If you want a golden, bubbly cheese layer, transfer the pan to the oven and broil on high for 1-2 minutes, or until the cheese is lightly browned and bubbly.

Step 5: Garnish and Serve

1. Garnish: Sprinkle sliced green onions and sesame seeds over the Buldak for added flavor and color.
2. Serve with Rice: Serve the Buldak hot, straight from the pan, alongside steamed rice to balance the heat. Enjoy!