This buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, easy to make!
Ingredients
1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)
1/4 cup gochugaru Korean hot pepper flakes
¼ cup gochujang I use the hot variety
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoon rice syrup or use honey or corn syrup
2-3 spicy Korean chili peppers chopped (or use other small spicy red chilies)
6 large garlic cloves minced
2 teaspoons grated ginger
Salt and black pepper to taste
1/4 cup water or chicken stock
2 cups mozzarella cheese shredded (optional)
For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes
Instructions
In a large bowl, mix together the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, and salt and pepper to form a thick paste.
Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at least 1 hour.
Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with the marinade, and water or chicken stock.
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