Maangchis Cheese Buldak Fire Chicken Recipes

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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.

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.

MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)



Maangchi's Cheese Buldak (Fire Chicken) image

Categories     Chicken     Soup/Stew     Dinner     Braise

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 cloves garlic, minced
1 (1-inch) piece of ginger, peeled and minced (about 1 tablespoon)
1 tablespoon soy sauce
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, trimmed and cut into 1" cubes
2 tablespoons canola oil
4 ounces sliced korean rice cakes (optional)
8 ounces low-moisture mozzarella cheese, 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, stirring in 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.

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