BULDAK (Korean Fire Chicken)

“Buldak” translates into English as “fire chicken.” Buldak is typically made with a whole chicken, but skinless, boneless thighs work well if you want to make a smaller batch. This FIERY SPICY Chicken dish with melted mozzarella cheese is the dish to relish, that will leave you feeling so refreshingly happy. This is a perfect pub food and a perfect pair with beer.

Ingredients

Chicken breast cut into cubes -450 g
Gochugaru (korean chilly powder) – 1tbs
Gochujang (korean chilly paste) – 2 tbs
Rice wine -2 tbs
Soy sauce- 2 tsp
Oil – 1 tbs
Sesame oil -1/4 tsp
Ground black pepper – 1 tbs
Honey – 2 tbsp
Garlic – 3 cloves chopped
Grated ginger – 1 tsp
Shredded mozzarella cheese – 220 g
Chicken stock – 3 tbsp

To garnish

Green onion – 1
Sesame seeds – 1 tsp

Method

In a bowl, combine rice wine gochugaru, gochujang, soy sauce, sesame oil, ground black pepper, honey, garlic, and ginger in a bowl.
Add chicken into the bowl and mix well, set aside.
Heat up a skillet with oil,place the marinated chicken into skillet.
Cover and cook the chicken for about 10 min,
check to be sure not to burn the chicken.
Uncover, and turn over the chicken add stock.
Reduce heat to low.
Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.
Pre-heat the oven to melt & gratinate cheese.
Sprinkle on the cheese over the top.
Place in oven for a few minutes until the cheese is melted.
Garnish with spring onions and seasame seeds.