Buldak Recipe (Korean Fire Chicken)

Ingredients:

1.5 lbs boneless chicken thighs, cut into bite-sized pieces

3 tbsp gochujang (Korean chili paste)

2 tbsp gochugaru (Korean chili flakes)

1/4 cup soy sauce

2 tbsp sugar

2 tbsp rice wine (mirin or sake)

4 garlic cloves, minced

1 tsp freshly grated ginger

1 tbsp sesame oil

1 small onion, thinly sliced

1/4 cup water

Sesame seeds, for garnish

Sliced green onions, for garnish

Directions:

In a large bowl, combine the gochujang, gochugaru, soy sauce, sugar, rice wine, minced garlic, grated ginger, sesame oil, water, and sliced onion to create the marinade.

Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Heat a large skillet or wok over medium-high heat. Add the marinated chicken along with the marinade.

Cook the chicken, stirring frequently, until it is browned and cooked through, about 12–15 minutes. The sauce should thicken and evenly coat the chicken.

Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 20 minutes (plus 30 minutes marination) | Cooking Time: 15 minutes | Total Time: 65 minutes

Kcal: 320 kcal | Servings: 4 servings