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.