Buldak Nuclear Sauce Recipes

FIRE CHICKEN WITH CHEESE (CHEESE BULDAK: 치즈불닭)

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.

CHEESE BULDAK

Steps:

• Chop up the chicken breast into bite sized pieces and place in a mixing bowl. Slice the spring onion and leave to one side for now.
• Add all of the marinade ingredients to the bowl and mix well with the chicken pieces. Pop into the fridge and leave to marinate for 30 minutes.
• While the chicken is marinating it's now time to prepare the sauce. Finely chop the chilli pepper and add to a bowl along with the remainder of the sauce ingredients. Mix thoroughly.
• When the chicken has finished marinating, remove it from the fridge and add it to a hot frying pan. Cook the chicken for 2/3 minutes on both sides until cooked through.
• Drain off any liquid from the frying pan and then add the chicken to a large heavy pan. Add the sauce mixture on top and mix well.
• Drizzle a small amount of sesame oil over the chicken and cook over a medium/low heat for 5 minutes. Stir the chicken often to ensure it doesn't stick to the pan.
• Pre-heat a grill, add your mozzarella to the chicken and put the whole pan under the grill for about 5 minutes. Keep an eye on the pan to ensure you don't burn the cheese. It's ready to remove from the grill when the cheese has melted and has started to turn golden brown on top. * I have used sliced mozzarella balls in this recipe. They contain more water than grated mozzarella which will dilute the sauce somewhat when it's under the grill. This does mean though that you will be left with some delicious sauce in the bottom of the pan when you've finished which is perfect for adding some rice to. Almost like a bonus second course :) If you'd prefer dryer Buldak then use grated Mozzarella instead of balls.
• Place the pan in the center of your dinner table (on a coaster!) and enjoy with a side bowl of fresh rice.