Recipes · Main Dishes · Asian
Cheese Buldak
- Favorite
Ingredients
- Buldak Sauce
Instructions
- Prep Ingredients
- Thinly slice the green onion (if using) and chili pepper.
- Smash the garlic. Finely mince it.
- Trim off any extra fat. Cut the chicken thighs into bite-sized pieces.
- Make Sauce
- In a mixing bowl, mix together extra spicy Korean chili pepper flakes, regular Korean chili pepper flakes, sugar, chicken bouillon powder, Korean beef stock powder, soy sauce, oyster sauce, mirin, corn syrup, garlic, black pepper, and Sprite.
- Cook Chicken
- 1. In a wok (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the chicken and pan-fry them. Try to evaporate the moisture as possible as you can.
- 2. Once it gets nice and brown, change the heat to medium heat. Add the chili peppers and the sauce. Be careful not to burn it!
- 3. Once the chicken is cooked through, transfer it to an oven-safe skillet. Optionally, hit it with a blowtorch.
- 4. Top it off with a good amount of cheese and put it into an oven for a couple of minutes or just until the cheese is melted.
- 5. Garnish with the green onion (if using). Enjoy~!
Notes
For fire chicken, the most important thing is, of course, the sauce. And the key ingredient is obviously this GOCHUGARU (Korean Chili Pepper Flakes, 고춧가루). However, they are all different in terms of Spicy Levels: mild one(순한맛 or 안매운 or 덜매운), regular one(보통맛), and spicy one(매운맛). Then, what kind of chili pepper flakes should we use? Of course, we should use EXTRA SPICY(아주 매운) Korean chili pepper flakes, a.k.a. Cheongyang chili pepper flakes(청양 고춧가루). But if it’s difficult to get this or it’s too spicy for you, then just go for regular Korean chili pepper flakes. That’s totally fine.
Serve with some rice balls (a bowl of hot rice, a pinch of salt & sugar, a little bit of toasted sesame oil, roasted seasoned seaweed, 2 or 3 pieces of buldak (finely chopped)). It will go so well with fire chicken.