Description
Buldak, or “fire chicken,” is a popular Korean dish known for its intense spiciness and flavorful sauce. This recipe combines tender chicken pieces with a fiery marinade, topped with melted mozzarella cheese to balance the heat.
Ingredients
Units
Scale
- Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- Marinade:
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 2 tablespoons rice syrup or honey
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
- 1/2 teaspoon ground black pepper
- Additional Ingredients:
- 1 cup tteokbokki (Korean rice cakes), optional
- 2 tablespoons vegetable oil
- 1/4 cup water or chicken stock
- 2 cups shredded mozzarella cheese
- 2 green onions, chopped, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Marinade:
- In a large bowl, combine gochujang, gochugaru, soy sauce, rice syrup (or honey), sesame oil, minced garlic, minced ginger, and black pepper. Mix until a smooth paste forms.
- Marinate the Chicken:
- Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Optional – Prepare Rice Cakes:
- If using rice cakes, soak them in warm water for 10 minutes to soften. Drain and set aside.
- Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large, oven-safe skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is mostly cooked.
- If using rice cakes, add them to the skillet along with 1/4 cup of water or chicken stock. Stir to combine.
- Reduce heat to medium, cover, and let it simmer for an additional 5 minutes, allowing the sauce to thicken and the chicken to cook through.
- Add Cheese and Broil:
- Preheat your oven’s broiler.
- Uncover the skillet and sprinkle the shredded mozzarella evenly over the top of the chicken (and rice cakes, if using).
- Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve:
- Remove from the oven and garnish with chopped green onions and sesame seeds.
- Serve hot, ideally with steamed rice or a side of pickled vegetables to balance the spiciness.
Notes
- Adjusting Spice Levels: Buldak is traditionally very spicy. To reduce the heat, decrease the amount of gochugaru or use a milder chili powder.
- Rice Cakes: Adding tteokbokki provides a chewy texture that complements the dish. Ensure they’re softened before cooking.
- Cheese: While mozzarella is commonly used, feel free to experiment with other melting cheeses to suit your preference.