Buldak is a Korean dish that literally translates to “Fire Chicken”

Ingredients

• ¼ cup gochujaru, finely ground

• ¼ cup gochujang

• ¼ cup rice syrup, substitute with honey, brown sugar, or corn syrup

• 5 cloves of garlic, grated

• 1 inch ginger, grated

• 3 Tbsp Vegetable oil

• 2 Tbsp soy sauce

• ½ tsp toasted sesame oil

• Black pepper to taste (½ - 1 Tbsp)

• 1½ pounds chicken breast or thigh, cubed

• ¼ cup Chicken stock, or water

• 2 Green onions

• ½ Tbsp toasted sesame seeds, plus more for garnish

• ½ cup shredded Mozzarella cheese

• Gochujaru flakes for garnish

Directions

1. Grind the sesame seeds to a powder. Combine the powder with gochujang, gochujaru, rice syrup, 2 Tbsp vegetable oil, sesame oil, soy sauce, garlic, ginger, and black pepper to make a paste.

2. Toss the chicken in the mixture and allow to marinate in the refrigerator at least 30 minutes, up to overnight.

3. Heat a large oven proof pan (preferably cast iron) to medium heat. Add the chicken and the marinade to the pan and use the chicken stock or water to get the remainder of the marinade into the pan. Allow this to simmer for 10 minutes or until the chicken is cooked through.

4. Preheat your oven to broil or get the torch ready to use. Sprinkle cheese over the top of the dish and broil 2-3 minutes, or until the cheese is melted and is browning.

5. Garnish with sesame seeds, sliced green onions, and gochujaru flakes. Serve with rice and cucumber salad.