Recipe Korean Buldak

[AgileMJOLNIR]

This is a nice dish that is great on its own or with a starch of your choice. I usually serve this with some Kimchi Pancakes and it hits the spot. This will feed 4-6 people with a side depending on your appetites

The dish is not the same when the chicken is too well done so check the tenderness of the chicken halfway through the process and adjust your heat accordingly to guarantee some nice tender bird.

Recipe from Maangchi

• 2 pounds (0.9 kilo) of chicken breast, cut into ¾ or 1 inch cubes
• ½ cup (43g) Korean hot pepper flakes (Gochugaru)
• 3 tablespoons (37-38g) hot pepper paste (Gochujang)
• 1 tablespoon (0.5oz) soy sauce
• 3 tablespoon (1.5oz) vegetable or corn oil
• ½ teaspoon (2g) ground black pepper
• ⅓ cup (28g) rice syrup (or corn syrup, sugar, honey)
• 6-8 large garlic cloves, minced
• 2 teaspoons (10-11g) ginger, minced
• 1 pound (0.45 kilo) mozzarella cheese (optional), cut into small pieces
• 1 green onion, chopped
• ¼ cup water (6oz)

Method​

1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
2. Add the chicken and mix well by hand. From here I like to marinate overnight but its not necessary.
3. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
4. Uncover, stir and turn over the chicken with a wooden spoon.
5. Turn down the heat very low. Cover and let cook another 7-8 minutes, until the chicken is fully cooked. If you’re using cheese, pre-heat the oven broiler.
6. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.
7. Remove and sprinkle with the chopped green onion. Serve hot.