Photograph of the finished Buldak

Korea · Gà nướng siêu cay Buldak

Buldak

35 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Grated cheese Grated cheese 5.6 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Remove the bones from the chicken thighs, cut into bite-sized pieces, and pat dry with kitchen paper.
  2. 2 Grind fresh chilies with garlic, then mix with Korean chili powder, gochujang chili paste, soy sauce, and sugar to make a spicy sauce.
  3. 3 Marinate the chicken with the sauce for 30 minutes, then refrigerate to allow the meat to absorb the flavors without becoming mushy.
  4. 4 Place the chicken pieces on a hot cast iron skillet and sear over high heat for 8 minutes until the outside is browned.
  5. 5 Reduce the heat to low, cover, and simmer for 6 minutes until the chicken is cooked through, then pour the remaining marinade over it.
  6. 6 Sprinkle grated cheese evenly over the top, cover and let it melt for 3 minutes, then add chopped scallions and sesame oil and serve hot.

With an appliance

  • Air fryer 29 min

    Replace steps 4-6: spray oil on the chicken, heat in a steamer at 210 degrees for 10 minutes, flip at the 5th minute, then cover with cheese and lower the temperature to 190 degrees for another 3 minutes; this is about 4 minutes faster than frying in a pan, and you must divide the chicken into batches to prevent it from releasing too much liquid.

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