Buldak Fire Chicken With Rice Cakes

Ingredients

• 1½ lb. skinless, boneless chicken breasts (about 3 medium), cut into 1" pieces
• Kosher salt
• 4 garlic cloves, finely grated
• 1 2" piece ginger, peeled, finely grated
• ⅓ cup gochujang (Korean hot pepper paste)
• 2 Tbsp. gochugaru (coarse Korean red pepper powder)
• 1 Tbsp. honey
• 1 Tbsp. soy sauce
• 1 lb. Korean rice cakes, preferably cylindrical
• 1 Tbsp. extra-virgin olive oil
• 1 cup low-sodium chicken or vegetable broth or water
• 12 oz. low-moisture mozzarella, coarsely grated (about 2 cups)
• Thinly sliced scallions (for serving)

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