ニューヨーク・タイムズのインスタグラム(nytimes) - 7月27日 23時01分

It's “extremely painful, but so, so good.” That's how Hooni Kim, a chef who owns and operates 2 Korean restaurants in Manhattan, recalled his first time eating cheese buldak, or “fire chicken.” The primary ingredients are gochujang, the Korean red-pepper sauce; gochugaru, dried red peppers; and that same cheap, low-moisture mozzarella that tops delivery pizza (which helps temper the dish’s spiciness). The rest is heating and melting. Click the link in our bio to get the spicy recipe from @nytcooking. @Bobbybloherty took the photo.

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ginna_cotton We made this tonight and it was spectacular! We only used 1/2 the red pepper flakes and my mouth was burning but it wasn’t unbearable. It was delicious! 😋 Oh and the cheese made it even better. Will make it again for sure! Had it over jasmine rice 🍚

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jnsong111 It gives me ideas what to make tomorrow! 😍 Gochujang sauce can't go wrong! Try to mix the sauce with some sugar and sesame oil. It is awesome!

keenmedia @nytcooking this is so unhealthy - please catch up on the horrors of institutionalized farming and start featuring vegan options 🙏

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• Bobbybloherty