Why Make This Recipe
Buldak, or Korean Fire Chicken, is a favorite for many for its fiery heat and spicy goodness. Cooking this recipe at home lets you control the spice level while enjoying the comfort of delicious, home-cooked food. Plus, it’s easy to prepare and perfect for sharing with friends and family. If you’re looking to spice up your weeknight dinner or impress guests, this dish is a great choice!
How to Make Buldak
Ingredients:
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
- 1/4 cup gochugaru Korean hot pepper flakes
- 1/4 cup gochujang (hot variety)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup (or 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)
- Fresh chopped parsley or green onions for garnish
- Extra hot pepper flakes for garnish
Directions:
- 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 for at least 1 hour.
- Heat a large oven-proof pan (like a cast iron pan) to medium heat. Add the chicken with the marinade, and add water or chicken stock.
- Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade should reduce a bit. Remove the lid.
- Set the 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!
How to Serve Buldak
Buldak is best served hot, straight from the oven. You can enjoy it over rice, with noodles, or on its own as a spicy appetizer. Garnish with fresh chopped parsley or green onions, and don’t forget to add extra hot pepper flakes if you like it extra spicy!
How to Store Buldak
If you have leftovers, let the buldak cool down and then store it in an airtight container in the refrigerator. It can be kept for up to 3 days. When you’re ready to eat, simply reheat it in the oven or microwave until hot.
Tips to Make Buldak
- Adjust the spice level by adding more or less gochugaru and gochujang based on your preference.
- For a creamier texture, you can mix in some cream cheese with the mozzarella before broiling.
- Make sure to keep an eye on the cheese while broiling to prevent it from burning.
Variation
You can add vegetables like sliced bell peppers or onions to the mix for extra flavor and nutrition. If you prefer a milder dish, you can replace the spicy chilies with sweet bell peppers.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless chicken breast, but keep in mind that thighs are juicier and more flavorful.
2. What if I can’t find gochujang?
If you can’t find gochujang, you can use a mix of regular hot pepper paste with a little sugar to mimic sweetness and spice.
3. Is Buldak suitable for meal prep?
Yes! Buldak is great for meal prep. Just cook it in advance, store it, and reheat when you’re ready to enjoy.
Buldak
Ingredients
Method
- 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 for at least 1 hour.
- Heat a large oven-proof pan (like a cast iron pan) to medium heat. Add the chicken with the marinade, and add water or chicken stock.
- Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade should reduce a bit. Remove the lid.
- Set the 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!