Gochugaru or Korean chili flakes are from Korea and described by Bon Appetit as fruity, smoky and sweet, with heat similar to a jalapeno pepper. Red hot pepper flakes such as those used on pizza are spicier than regular Korean chili pepper flakes.

Gochujang is Korean fermented chili paste. There are many brands available and all are similar, but different. The spiciness level varies from brand to brand. It is less spicy than Sriracha and is a bit sweeter. Gochujang is more complex in flavor but as a substitute you could try Sriracha, miso and a pinch of sugar.

What does Buldak mean?

Buldak actually means fire chicken in Korean. This fire chicken recipe is chicken buldak though there are many recipes that use grilled chicken pieces instead of bite-sized pieces cooked in a skillet.

Easy Korean Buldak Fire Chicken Recipe

Description

This tasty Korean fire chicken recipe is made in minutes and is a perfect dinner not just for weeknights! So good and not too spicy, and oh, all that gooey cheese!

Ingredients

Scale

1/4 c gochugaru Korean red pepper flakes

2 T gochujang (Korean red pepper paste)

3 T light brown sugar

3 – 4 garlic cloves, peeled and minced, about 2 T

1 T fresh ginger minced

1 T soy sauce

1/2 t black pepper

1 lb boneless, skinless chicken thighs, cut into 3/4” cubes

2 T canola oil

4 oz sliced Korean rice cakes (optional)

1 c chopped onions (optional)

8 oz low-moisture mozzarella, thinly sliced

2 scallions, sliced for garnish

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Instructions

Make marinade sauce:

Combine gochugaru, gochujang, brown sugar, garlic, giner, soy sauce and black pepper in a medium bowl and mix well. Add the cubed chicken and stir to coat. Set aside.

If using rice cakes add 2 T oil to a cast iron skillet and wait for it to shimmer over medium-high heat. Add the rice cakes and cook, stirring until they are a little crisp, about 4 minutes. Transfer to a small bowl and add the onions (if using) to the skillet. Cook until transparent.

Add the chicken to the onions along with 1/4 c water. Cover and cook over medium high heat, stirring occasionally unti the chicken is cooked through, 8-10 minutes, adding the rice cakes after 4 minutes.

Heat the broiler. After the chicken is cooked, cover the chicken with the slices of mozzarella and then slide the skillet under the broiler. Broil until the chicken has melted and browned in spots, about 2 minutes. Remove from oven and sprinkle with scallions.

Serve with steamed rice.

Notes

See post above for tips and substitutions.

Slightly adapted from NYT.