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Buldak (Korean Fire Chicken)
Buldak, or Korean Fire Chicken, is a tantalizing dish that ignites your taste buds with its bold flavors and spicy kick. Originating from South Korea, this dish has gained immense popularity for its fiery sauce made from gochujang, a staple in Korean cuisine. The succulent chicken thighs, marinated to perfection, are stir-fried to a golden finish and garnished with fresh scallions and toasted sesame seeds, creating a delicious harmony of flavors and textures. Serve it over steamed rice to balance the heat and savor every bite!
Ingredients
- Chicken thighs
- 1 lb, boneless and skinless, cut into bite-sized pieces
- Gochujang (Korean red pepper paste)
- 1/4 cup
- Soy sauce
- 2 tablespoons
- Honey
- 1 tablespoon
- Garlic
- 4 cloves, minced
- Ginger
- 1 tablespoon, grated
- Sesame oil
- 1 tablespoon
- Vegetable oil
- 2 tablespoons
- Scallions
- 3, chopped
- Toasted sesame seeds
- 2 tablespoons
Instructions
- In a mixing bowl, prepare the marinade by combining the gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Mix until well blended.
- Add the bite-sized chicken thighs to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or ideally, refrigerate overnight for deeper flavor.
- In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Add the marinated chicken to the skillet, spreading it out in a single layer. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the chopped scallions and continue to stir-fry for an additional 2 minutes, allowing the scallions to soften slightly.
- Remove from heat and sprinkle the toasted sesame seeds over the top before serving.
Tips
- For a milder version, reduce the amount of gochujang or serve with a cooling side like cucumber salad.
- Pair Buldak with a side of kimchi and pickled radishes for a traditional Korean meal experience.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes (plus marinating time) Cook Time: 12 minutes Calories: 400 Fat: 20g Carbs: 15g Protein: 30g Sodium: 700mg Sugar: 5g
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