Spicy Korean Fire Chicken (Print Version)
# Ingredients:
→ For the spicy marinade
01 -
¼ cup gochugaru (those vibrant Korean chili flakes that pack a punch)
02 -
¼ cup gochujang (I go for the hot stuff, but use whatever heat level you're comfortable with)
03 -
2 tablespoons soy sauce
04 -
2 tablespoons vegetable oil
05 -
1 tablespoon sesame oil (for that nutty aroma that makes everything better)
06 -
2 tablespoons rice syrup (honey or corn syrup work great too if that's what you have)
07 -
6 garlic cloves, minced (don't skimp here - garlic is key!)
08 -
2 teaspoons freshly grated ginger
09 -
A good pinch of salt and black pepper
→ For the chicken
10 -
1½ pounds boneless chicken thighs, chopped into bite-sized chunks (chicken breasts work too if you prefer)
11 -
2-3 spicy Korean chili peppers, chopped (or any small red chilies you can find)
12 -
¼ cup water or chicken stock
→ For topping and garnish
13 -
2 cups shredded mozzarella cheese (this is technically optional, but trust me, you want this)
14 -
Handful of fresh chopped green onions or parsley
15 -
Extra chili flakes for the brave souls
# Instructions:
01 -
In a big bowl, stir together the gochugaru, gochujang, soy sauce, both oils, the rice syrup (or honey), minced garlic, and grated ginger. Add a pinch of salt and pepper and mix until you've got a thick, fragrant paste that'll make your eyes water a bit - that's how you know it's going to be good!
02 -
Toss your chicken pieces into the marinade and get your hands in there (or use a spoon if you're fancy) to make sure every piece gets a good coating of that spicy goodness. Cover the bowl and stick it in the fridge for at least an hour. Honestly, the longer the better - overnight works wonders if you've got the time and patience.
03 -
When you're ready to cook, grab a large oven-proof skillet or cast iron pan and set it over medium heat. Dump in the chicken along with all that marinade - don't waste a drop of that flavor! Pour in the quarter cup of water or chicken stock to help create a bit of sauce. Cover the pan and let it simmer for about 10 minutes, or until the chicken is cooked through. The sauce will reduce and intensify during this time.
04 -
Here comes the fun part! Turn your oven's broiler on high. Remove the lid from your pan and sprinkle (or pile, no judgment here) the shredded mozzarella all over the top of your chicken. Slide the pan under the broiler and keep an eye on it - it'll only take 2-3 minutes for the cheese to get all melty and start to brown in spots. That golden, bubbly cheese is what dreams are made of.
05 -
Pull that bubbling pan of deliciousness out of the oven and sprinkle with chopped green onions or parsley. If you're a heat seeker, this is the time to add those extra chili flakes. Serve immediately while the cheese is still stretchy and the sauce is bubbling. This goes great with rice to soak up all that spicy sauce, or wrapped in lettuce leaves for a lower-carb option.
# Notes:
01 -
"Buldak" literally means "fire chicken" in Korean, and it lives up to its name! This dish became super popular in South Korea during the early 2000s as a late-night drinking food.
02 -
If you can't handle extreme heat, start with half the amount of gochugaru and work your way up. The cheese also helps tame the fire a bit.
03 -
Traditional buldak is often served with rice cakes (tteok), which you can add during the simmering stage if you want to try the authentic version.
04 -
This dish reheats surprisingly well - the flavors actually develop overnight in the fridge. Just reheat gently on the stove and add fresh cheese on top if desired.