Spicy Korean street food favorite (Print Version)
# Ingredients:
01 -
1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (you can use chicken breasts)
02 -
1/4 cup gochugaru (Korean hot pepper flakes)
03 -
ΒΌ cup gochujang (Korean hot pepper paste)
04 -
2 tablespoons soy sauce
05 -
2 tablespoons vegetable oil
06 -
1 tablespoon sesame oil
07 -
2 tablespoon rice syrup (or use honey or corn syrup)
08 -
2-3 spicy Korean chili peppers, chopped (or use other small spicy red chilies)
09 -
6 large garlic cloves, minced
10 -
2 teaspoons grated ginger
11 -
Salt and black pepper to taste
12 -
1/4 cup water or chicken stock
13 -
2 cups mozzarella cheese, shredded (optional)
14 -
Fresh chopped parsley or green onions, extra hot pepper flakes for garnish
# Instructions:
01 -
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.
02 -
Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at least 1 hour.
03 -
Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with the marinade, and water or chicken stock.
04 -
Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade/sauce should reduce a bit. Remove lid.
05 -
Set oven to BROIL.
06 -
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.
07 -
Remove, garnish with fresh chopped parsley or green onions and extra hot pepper flakes if desired, and serve!
# Notes:
01 -
This homemade buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese.
02 -
Buldak literally means 'fire chicken' in Korean, which accurately describes this spicy dish.
03 -
For a more authentic taste, use Korean chili peppers, but you can substitute with other small spicy red chilies.