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Buldak Recipe (Korean Fire Chicken)
This buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, easy to make!
Cuisine: Korean
Marinating: 1 hour
as a;ways... a couple cold cervazas with it...
This buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, easy to make!
Cuisine: Korean
Marinating: 1 hour
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)
- 1/4 cup gochugaru Korean hot pepper flakes
- ¼ cup gochujang I use the hot variety
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoon rice syrup or use honey or corn syrup
- 2-3 spicy Korean chili peppers chopped (or use other small spicy red chilies)
- 6 large garlic cloves minced
- 2 teaspoons grated ginger
- Salt and black pepper to taste
- 1/4 cup water or chicken stock
- 2 cups ounces mozzarella cheese shredded (optional)
- For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes
- In a large bowl, mix together the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, and salt and pepper to form a thick paste.
- Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at least 1 hour.
- Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with the marinade, and water or chicken stock.
- Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade/sauce should reduce a bit. Remove lid.
- Set oven to BROIL.
- Top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted to your preference and begins to brown.
- Remove, garnish, and serve!
as a;ways... a couple cold cervazas with it...
that sounds yummy! Need to stock up on some tums before trying it though 
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