Korean Fire Chicken Buldak (Print Version)

# Ingredients:

→ Main Ingredients

01 - Boneless chicken breast
02 - Soy sauce
03 - Mirin (sweet rice wine)
04 - Gochugaru (Korean red pepper flakes)
05 - Gochujang (Korean red pepper paste)
06 - Honey
07 - Sesame oil
08 - Minced garlic

→ Optional & Garnish

09 - Rice cakes (optional)
10 - Green onions, chopped (for garnish)

# Instructions:

01 - Cut boneless chicken breast into bite-sized pieces to ensure even cooking.
02 - In a bowl, combine soy sauce and mirin. Add chicken pieces and coat evenly. Let marinate for 15-20 minutes.
03 - In a separate bowl, mix gochugaru, gochujang, honey, sesame oil, and minced garlic to create the fiery sauce base.
04 - Heat a pan over medium-high heat. Add the marinated chicken pieces and pan-fry until golden-brown and cooked through. If using, add rice cakes to the pan for an authentic touch.
05 - Pour the spicy sauce into the pan with the cooked chicken. Toss to coat the chicken pieces thoroughly. Allow to simmer for 1-2 minutes to meld flavors.
06 - Sprinkle chopped green onions over the dish before serving for freshness and visual appeal.

# Notes:

01 - Buldak means 'fire chicken' in Korean, referring to its signature spicy flavor.
02 - Adjust the amount of gochugaru and gochujang according to your spice tolerance.