Buldak Recipe (Korean Fire Chicken)
A fiery and flavorful Korean street food favorite made with tender chicken in a spicy gochujang sauce, finished with optional melty mozzarella cheese.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
Ingredients
Main ingredients
- 1.5 pounds Boneless chicken thighs chopped
- ¼ cup Gochugaru Korean hot pepper flakes
- ¼ cup Gochujang hot variety
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame oil
- 2 tablespoons Rice syrup or honey/corn syrup
- 2-3 Spicy Korean chili peppers chopped
- 6 cloves Garlic minced
- 2 teaspoons Ginger grated
- Salt and black pepper to taste
- ¼ cup Water or chicken stock
- 2 cups Mozzarella cheese shredded, optional
- Fresh parsley or green onions for garnish, optional
Instructions
Instructions
- Mix together gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, garlic, ginger, and chopped chilies to make your marinade.
- Add chopped chicken to the marinade, stir well, and chill for at least 30 minutes.
- Set pressure cooker to sauté mode (or pan on medium-high). Cook marinated chicken for 12-15 minutes until slightly charred.
- Add ¼ cup of water or chicken stock. Close lid, cook on high pressure for 6 minutes.
- Do a quick release. Open lid, stir and top with mozzarella if using. Close lid for 2-3 minutes to melt cheese.
Notes
For extra flavor, marinate the chicken overnight. Garnish with chopped green onions and extra chili flakes.