For the sauce, chop up the tomatoes roughly and put into a heat-proof dish with the ☆ seasonings. Mix well.
Microwave at 500 W for 1.5 minutes (it's hot, so be careful). Leave to cool for a while.
Thinly slice the boiled chicken. Cut the mizuna into 203 cm lengths. Julienne the cucumber.
Transfer the prepared vegetables onto a serving dish and place the chicken on top. Pour over the sauce. Chill in the fridge for 30 minutes.
Story Behind this Recipe
I used a store-bought ponzu jelly-type sauce for my boiled chicken but it was not very good so I tried to make a similar sauce with gochujang. And then I realized it doesn't actually have to be jellied. That's how I arrived at this recipe.
When you make the sauce, the dish might be very hot, so be careful! You can use regular-sized tomatoes instead of cherry tomatoes. Use more gochujiang or use doubanjiang sauce for extra spiciness.