Buldak Fire Chicken With Rice Cakes

Heat broiler. Place 1½ lb. skinless, boneless chicken breasts (about 3 medium), cut into 1" pieces, in a large bowl and season with kosher salt; toss to coat. Add 4 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, ⅓ cup gochujang (Korean hot pepper paste), 2 Tbsp. gochugaru (coarse Korean red pepper powder), 1 Tbsp. honey, and 1 Tbsp. soy sauce and stir to coat chicken. Let sit at least 10 minutes.

Meanwhile, place 1 lb. Korean rice cakes, preferably cylindrical, in a medium bowl; pour in cold water to cover. Let sit 10 minutes, then drain.

Heat 1 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add chicken, scraping in marinade from bowl, and cook, stirring occasionally, until chicken is starting to brown, about 3 minutes. Add 1 cup low-sodium chicken or vegetable broth or water, scraping up browned bits from bottom of pan. Stir in rice cakes, then cover and cook until rice cakes are partially tender, 1–2 minutes. Uncover and cook, stirring often, until chicken and rice cakes are cooked through and sauce is thickened, about 3 minutes. Remove from heat.

Scatter 12 oz. low-moisture mozzarella, coarsely grated (about 2 cups) over spicy chicken and rice cakes and broil until cheese is melted and lightly blistered and golden brown in spots, about 4 minutes. Garnish with thinly sliced scallions just before serving. Do Ahead: Chicken can be marinated 2 hours ahead. Cover and chill.