Buldak Recipe (Korean Fire Chicken)

🧂 Ingredients

• 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 mozzarella cheese

  shredded (optional)
• For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes

Instructions

• 1 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.
• 2 Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at
  least 1 hour.
• 3 Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with
  the marinade, and water or chicken stock.
• 4 Cover and simmer for 10 minutes, or until the chicken is cooked through. The
  marinade/sauce should reduce a bit. Remove lid.
• 5 Set oven to BROIL.
• 6 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.
• 7 Remove, garnish, and serve!

Nutrition Info