Buldak literally means “Fire Chicken” in Korean. The name itself has really explained the main sensation of the dish…yes…it is really really spicy. To be honest, I am not a big fan of spicy food, but Buldak is different. It is so delicious that even with a pond of sweat on my face, I could not simply stop eating it, spoon after spoon.
Originally, the chicken in Buldak is marinated in a super hot mix of Korean chilly powder, Gochujang and other ingredients, then grilled over charcoal by street food vendors. The flavour from the charcoal would really add another dimension to the dish, but you can always cook it at home in a frying pan. Even though you will not get the same smoky sense like charcoal grilled, but the flavour is still absolutely amazing.
The are two ways of eating Buldak. First is simply just having the chicken with rice, the second way is adding a layer of melted mozzarella cheese to it. Fire chicken, melted creamy cheese and steam rice? Oh boy! Korean people really know how to come up with weird combinations but always work like a charm. Join me in the kitchen today, and let’s cook some Buldak!
(Recipe video above)
Buldak (Korean Fire Chicken)
Serving 4 people
|Prep time||15 mins|
|Cook time||15 mins|
|Boneless/skinless chicken thigh||1kg|
1. Shredded the cabbage, cut potato into small cubes, thinly slice onion, mince garlic and ginger. Set everything aside
2. Cut the chicken thigh into bite size pieces.
3. Marinade the chicken with minced garlic, minced ginger, Gochujang sauce, sesame oil, soy sauce and honey. Let the chicken marinade for 30 minutes
4. Place a pan over medium high heat, when the pan is hot, add some oil. Then add in the marinaded chicken. Saute until the meat is slightly firm up.
5. Then add the shredded cabbage, potato cubes and sliced onion. Stir well, reduce the heat and cover with a lid. Let everything simmering in the sauce until completely cooked.
6. When all the ingredients are cooked, push them to the side, make a well in the middle. Add shredded mozzarella cheese then cover with the lid again, until the cheese is melted.
7. Sprinkle spring onion for garnishing and your Buldak is done ! Enjoy immediately with steamed rice. OMG CHEESY GOODNESS