Korean fire chicken (cheese buldak)
Chicken braised in Korean red chili paste and chili flakes and then topped with mozzarella, that's broiled until melted and gooey - this is serious deliciousness
Equipment
- Oven proof skillet
- Bakeware
Ingredients
- 600 g chicken thighs cut in thin strips
- ¼ cup Gochujang Korean red chili paste
- ¼ cup Gochugaru or any chilli flakes
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 1½ tbsp soy sauce
- 2 tbsp black pepper crushed
- 1 tbsp sugar
- ½ cup mozzarella roughly torn in chunks
- 2-3 tbsp oil
- salt to taste
For garnishing
- 2 tbsp spring onion greens chopped
Instructions
- In a mixing bowl, combine the gochujang, gochugaru, sugar, soy sauce, salt, pepper, ginger and garlic. Add the chicken to this mixture and mix evenly. Leave it aside for 15 minutes
- Heat a skillet with the oil and add the marinated chicken along with ¼ cup water. Mix well, cover and cook, on medium heat, for 20 minutes or until the chicken is cooked
- Remove from flame and top the chicken with the mozzarella. In case your skillet/cooking pan is not oven proof* transfer the chicken to a baking dish, cover with the cheese and proceed to next step
- Place the pan/dish in the oven, under broiler, until the cheese has fully melted and browned in a few spots (about 2 minutes)
- Remove, garnish with spring onion greens and serve your mouthwatering Korean fire chicken (cheese buldak) hot, as is or with steamed rice. Enjoy!
Notes
- *In case you want to continue cooking on stove top, layer the mozzarella over your chicken, cover and cook over medium high heat until the cheese has melted
- You can leave the pepper out and reduce the amount to chili flakes (gochugaru) in the recipe, to make it milder
- I have used fresh mozzarella balls for this recipe, however, you could also use the pre-shredded ones
- Traditionally, even Korean rice cakes are added to this recipe, but I haven't used them
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 miligrams