Korean Fire Chicken (Buldak) Rice Bowl
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1-2 green onions, to garnish
- 3 cloves garlic, divided
- 1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
- 1 cucumber
- 1/4 yellow onion
- Small pinch of kosher salt, to taste
- 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
- 1 tbsp minced garlic
- 3 tbsp extra spicy Korean chili pepper flakes (Cheongyang gochugaru)
- 2 tbsp regular Korean chili pepper flakes (gochugaru)
- 1.5 tbsp sugar
- 1 tbsp chicken bouillon powder
- 1 tbsp dasida (Korean beef stock powder)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 4 tbsp light corn syrup
- 1/4 tsp black pepper
- 2 tbsp Sprite
- 1/2 tbsp minced garlic
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted (ground) sesame seeds
- 1/2 tsp kosher salt
- 1 tsp Korean chili pepper flakes (gochugaru)
Instructions
- 1
Thinly slice the green onions. Finely chop the garlic cloves.
- 2
Take boneless, skinless chicken thighs. Trim off any excess fat and cut them into bite-sized pieces.
- 3
To a small container, add 1 tablespoon of minced garlic along with the 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, black pepper, and Sprite. Stir to combine. (If this sounds too spicy for you, you can replace extra spicy one with regular Korean chili pepper flakes.)
- 4
In a large wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add all the chicken and cook for 7 minutes or until golden brown.
- 5
Reduce the heat to medium and pour in the sauce. Mix together and cook for 3 minutes. (If you want to add some charred flavor, increase the heat to high and show me your wok skill or hit it with a blowtorch.) Once the chicken is cooked through, remove it from the heat and set aside.
- 6
Cut off the ends of the cucumber. Cut it into 1/4-inch (0.5-cm) thick slices. Transfer to a large mixing bowl.
- 7
Slice the onion into thin strips. Soak it in cold water for 5 minutes and drain.
- 8
To make the salad dressing, in a small container, add 1/2 tablespoon of minced garlic along with the vinegar, sugar, sesame oil, sesame seeds, salt and Korean chili pepper flakes. Stir together until well combined.
- 9
Add the drained onion into a bowl of cucumber. Add the salad dressing and toss together until every piece is evenly coated. Taste and add more salt if it’s needed.
- 10
Divide the rice into serving bowls. Add a generous amount of fire chicken over the rice.
- 11
Add some cucumber salad to the side. Sprinkle with green onions and sesame seeds. Enjoy~!