Spicy Iron Korean Cheesy Bibimbap

Instructions

1. Step
   In a bowl, combine the chicken thighs, grated apple, minced garlic, soy sauce, honey, and sesame oil. Let marinate for 15–30 minutes.
2. Step
   If using dried shiitake mushrooms, soak them in hot water until softened, then drain and slice. Blanch the spinach. Place the blanched spinach in cold water, then squeeze out any excess liquid.
3. Step
   In a skillet over medium heat, melt 1 tbsp butter. Add the carrots and cook for 2–3 minutes, or until just tender. Remove from the skillet and set aside.
4. Step
   In the same skillet, melt the remaining 1 tbsp butter. Add the marinated chicken and cook for 6–8 minutes, or until cooked through. Slice into bite-sized pieces.
5. Step
   To make the sauce, whisk together the gochujang, sour cream, mirin, rice vinegar, soy sauce, sugar, garlic, and sesame oil until smooth.
6. Step
   Divide the cooked rice among 4 oven-safe bowls, or place in one oven-safe serving dish. Top with the chicken, bean sprouts, carrots, shiitake mushrooms, spinach, and cheese curds.
7. Step
   Broil for 2–3 minutes, or until the cheese curds are softened and lightly melted.
8. Step
   Drizzle with gochujang sauce to taste. Mix before eating and serve warm.