Korean

Buldak

Name: Buldak
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 180 g boneless chicken thigh; 1.5 tbsp gochugaru; 1 tbsp gochujang; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp corn syrup; 1 tbsp garlic; 1 tsp ginger; 1 tbsp soju; 0.25 tsp black pepper; 2 tsp neutral oil; 3 tbsp water; 60 g tteokbokki rice cakes; 60 g mozzarella; 1 spring onion; 1 tsp toasted sesame seeds

Korea's notorious "fire chicken" — chunks of thigh marinated in a fierce paste of gochugaru and gochujang, pan-glazed with chewy rice cakes and finished under a blanket of melted mozzarella to take the edge off the heat.

Lunch & dinner 25g+ protein 8g+ fibre

31 min15 prep · 16 cookEasy765 kcalper serving

Method

In a bowl, stir together 1.5 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp corn syrup, 1 tbsp minced garlic, 1 tsp grated ginger, 1 tbsp soju and 0.25 tsp ground black pepper to a thick, glossy paste. Let it stand a couple of minutes so the chilli flakes swell and soften.
Cut 180 g of boneless chicken thigh into 3 cm chunks, trimming any hard fat. Turn the chicken through the paste until every piece is thickly coated, cover and marinate at room temperature for 30 minutes (or up to 4 hours in the fridge).
While the chicken marinates, put 60 g of tteokbokki rice cakes in a bowl of warm water and soak for 10 minutes, until pliable but still firm. Drain well. Slice 1 spring onion thinly on the diagonal, keeping the green tops for the finish.