Bul Dak Korean Fire Chicken Recipes

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FIRE CHICKEN WITH CHEESE (CHEESE BULDAK: 치즈불닭)



Fire chicken with cheese (Cheese buldak: 치즈불닭) image

Today's recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this "fire chicken." I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The...

Categories     Main dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

1 cup of sliced rice cake (optional)
1 green onion, chopped
¼ cup water
1 tablespoon soy sauce
1 tablespoon soy sauce
½ teaspoon ground black pepper
⅓ cup rice syrup (or corn syrup, sugar, honey)
6 large garlic cloves, minced
2 teaspoons ginger, minced
1 pound mozzarella cheese (optional), cut into small pieces

Steps:

  • 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.
  • Add the chicken and mix well by hand.
  • Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  • 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.
  • Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  • Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you're using cheese, pre-heat the oven broiler.
  • 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.
  • Remove and sprinkle with the chopped green onion. Serve hot.

BULDAK (KOREAN FIRE CHICKEN)



Buldak (Korean Fire Chicken) image

Multiple layers of peppers provide a fiery kick that's tempered by a layer of melted mozzarella in this deeply satisfying Korean dish.

Provided by Joshua Bousel

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

For the Sauce
1/2 cup low-sodium or homemade chicken broth
1/2 cup soy sauce
1/4 cup Korean rice syrup
1/4 cup gochujang (Korean chili paste)
1/4 cup fine ground gochugaru (Korean chili powder)
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
3 tablespoons finely minced garlic (about 9 medium cloves)
1 tablespoon finely minced fresh ginger (about 1-inch piece, peeled)
2 fresh red Thai chili peppers, minced
1 tablespoon freshly ground black pepper
1 cup Sprite
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
6 ounces low-moisture mozzarella, grated
2 scallions, thinly sliced

Steps:

  • To make the sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.
  • In medium saucepan, heat vegetable oil over medium-high heat until shimmering. Add in garlic and ginger and cook, stirring constantly until fragrant, but not browned, about 1 minute. Add in chilies and black pepper and continue to cook, stirring constantly, until fragrant, about 30 seconds. Stir in gochujang mixture and Sprite. Bring to a rapid simmer and continue to cook, stirring and scraping down sides of saucepan occasionally, until reduced by about half and sauce coats the back of a spoon, 6 to 8 minutes. Remove from heat and let cool to room temperature.
  • Pat chicken thighs dry with paper towels and place skin-side down on cutting board. Working with one thigh at a time, run knife down either side of bone without cutting all the way through the thigh flesh and skin. Run knife under bone to detach it from the meat. Repeat with remaining chicken thighs. Transfer chicken to a large Ziploc bag and pour in half of the cooled sauce. Seal bag, removing as much air as possible, and toss to distribute sauce evenly. Place bag in refrigerator for at least 45 minutes, up to overnight. Transfer remaining sauce to an airtight container and store in refrigerator until ready to use.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place bones and chicken, skin side down, over hot side of grill and cook, flipping occasionally, until well charred all over, about 10 minutes total. Move bones and chicken to cool side of grill and, using poultry shears, cut chicken into roughly 1 1/2-inch pieces. Brush chicken all over with reserved sauce and move back over to hot side of the grill and cook, turning occasionally, until well charred, about 2 minutes more. Transfer chicken and bones to a 10-inch cast iron skillet.
  • Preheat broiler. Sprinkle shredded mozzarella evenly over chicken pieces. Place skillet under broiler and cook until cheese is completely melted and bubbly, 1 to 2 minutes. Remove from oven and sprinkle with scallions and sesame seeds. Serve immediately.

BUL DAK (KOREAN FIRE CHICKEN)



Bul Dak (Korean Fire Chicken) image

This dish tastes best when enjoyed with some refreshing beer or rice wine. Also, try adding some melted mozzarella cheese on top if you don't mind the extra calories!

Provided by sungjee

Categories     World Cuisine Recipes     Asian

Time 1h3m

Yield 2

Number Of Ingredients 19

2 skinless, boneless chicken breasts, cut into small pieces
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper to taste
½ cup chopped Asian pear
¼ onion
2 jalapeno peppers, stemmed
3 tablespoons red pepper flakes
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white sugar
1 tablespoon sesame oil
3 cloves garlic
1 teaspoon spicy yellow mustard
1 tablespoon olive oil, or to taste
1 green onion, sliced
1 teaspoon roasted sesame seeds, or to taste

Steps:

  • Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
  • Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
  • Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.

Nutrition Facts : Calories 477 calories, Carbohydrate 50.2 g, Cholesterol 58.5 mg, Fat 19.2 g, Fiber 6.4 g, Protein 27.3 g, SaturatedFat 3 g, Sodium 1889.7 mg, Sugar 35.7 g

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)



Maangchi's Cheese Buldak (Fire Chicken) image

Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can't find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, "Can you be my mom?"

Provided by Sam Sifton

Categories     dinner, quick, weeknight, finger foods, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 garlic cloves, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, minced (about 1 tablespoon)
1 tablespoon soy sauce
1/2 teaspoon black pepper
1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish

Steps:

  • Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
  • If you're using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you're not using rice cakes, simply swirl the oil into the pan and move along to the next step.
  • Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
  • Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

BUL DAK (KOREAN FIRE CHICKEN)



Bul Dak (Korean Fire Chicken) image

This dish tastes best when enjoyed with some refreshing beer or rice wine. Also, try adding some melted mozzarella cheese on top if you don't mind the extra calories!

Provided by sungjee

Categories     Asian Recipes

Time 1h3m

Yield 2

Number Of Ingredients 19

2 skinless, boneless chicken breasts, cut into small pieces
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper to taste
½ cup chopped Asian pear
¼ onion
2 jalapeno peppers, stemmed
3 tablespoons red pepper flakes
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white sugar
1 tablespoon sesame oil
3 cloves garlic
1 teaspoon spicy yellow mustard
1 tablespoon olive oil, or to taste
1 green onion, sliced
1 teaspoon roasted sesame seeds, or to taste

Steps:

  • Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
  • Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
  • Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.

Nutrition Facts : Calories 477 calories, Carbohydrate 50.2 g, Cholesterol 58.5 mg, Fat 19.2 g, Fiber 6.4 g, Protein 27.3 g, SaturatedFat 3 g, Sodium 1889.7 mg, Sugar 35.7 g

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Top Asked Questions

How do you make Korean fire chicken?
In a mixing bowl, mix together extra spicy Korean chili pepper flakes, regular Korean chili pepper flakes, sugar, chicken bouillon powder, Korean beef stock powder, soy sauce, oyster sauce, mirin, corn syrup, garlic, black pepper, and Sprite. For fire chicken, the most important thing is, of course, the sauce.
What is Korean fire chicken with cheese called?
"Korean Fire Chicken with Cheese is a popular korean recipe. It is also called as Cheese Buldak, Korean Chicken Buldak. Fiery chicken topped with mozzarella cheese and cooked till tender." Today’s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this “ fire chicken .”
What is buldak (fire chicken)?
Be warned, this recipe is HOT – and in the best possible way. Buldak or “Fire Chicken” is a favourite Korean street food chicken dish known for its intense heat and rich, complex flavour.
What is buldak in Korean?
Today’s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this “fire chicken.” I first heard about this dish years ago, when I still lived in Korea.

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