Maangchi’s Cheese Buldak (Fire Chicken)
Updated Feb. 9, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup gochugaru (Korean red-pepper flakes)
- 2tablespoons gochujang (Korean red-pepper paste)
- 3tablespoons light brown sugar
- 3garlic cloves, peeled and minced (about 2 tablespoons)
- 1(1-inch) piece ginger, minced (about 1 tablespoon)
- 1tablespoon soy sauce
- ½teaspoon black pepper
- 1pound boneless, skinless chicken thighs, cut into ¾-inch cubes
- 2tablespoons neutral oil, such as canola or peanut
- 4ounces sliced Korean rice cakes (optional)
- 6 to 8ounces low-moisture mozzarella, thinly sliced
- 2scallions, sliced, for garnish
Nutritional analysis per serving (4 servings)
520 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 38 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Sadly made this for the first time on election night in 2016. It was delicious, but I can never eat it again.
Here's the link to the video by the way since Sam "forgot" to do it: https://www.youtube.com/watch?v=T9uI1-6Ac6A
This was easy and great. The gochujang was even available at my regular grocery, but I could not find the Korean pepper flakes even at the Asian groceries near me so I used a tablespoon of red pepper flakes and it worked great. I know its kinda lame to leave a review if you've changed the recipe a bit, but this was so good over rice that I thought others should give it a go even if they can't find the gochugaru. Oh, and I didn't have ginger so I used ginger ale instead. Haha. Just kidding! :0)
This was delicious.!! So yummy. I cut back on the pepper flakes bc I was serving people who can’t take a lot of spice. I’ve made twice and still haven’t made full force. With about 3/4 of the pepper flakes than the recipe suggests, it gives great heat and lots of flavor. Neither time did I do the rice cakes (couldn’t find) but served over rice. Everyone raved, different recipients :) Reheats perfectly too.
Just made this for dinner. So easy, so tasty.
Added about 3/4 cup of chicken stock at the end and simmered the chicken. My kids ate every drop of the sauce with rice!