Korean Fire Chicken (Chijeu-buldak)
I mean, how can you say no to a generous amount of melted cheese atop spicy caramelised chicken chunks?! It's like comfort food taken to a whole new level! Not to mention that it's so darn easy to make it! If you are into spicy food, like I am... then this is definitely for you!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 g chicken breast (cut into 1 inch cubes)
- 1/4 cup Gochugaru (Korean chilli flakes/powder)
- 2 tbsp gochujang (Korean hot pepper paste)
- 2 tsp soy sauce
- 1 tbsp vegetable or corn oil
- 2 tsp sesame oil
- 1/4 tsp ground black pepper
- 2.5 tbsp honey
- 3 cloves garlic (minced)
- 1 tsp grated ginger
- 220 g shredded mozzarella cheese
- 3 tbsp water
- 1 green onion (chopped)
Instructions
- 1
In a bowl, combine gochugaru, gochujang, soy sauce, sesame oil, ground black pepper, honey, garlic, and ginger in a bowl.
- 2
Mix into a paste.
- 3
Add the chicken and mix well, set aside.
- 4
Heat up a skillet with vegetable oil.
- 5
Place chicken into skillet. (I'm using my Le Creuset 26cm skillet)
- 6
Use water to get the last of the sauce in mixing bowl into the pan.
- 7
Cover and cook over medium to medium-high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Check to be sure not to burn the chicken.
- 8
Uncover, and turn over the chicken.
- 9
Reduce heat to low.
- 10
Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.
- 11
Pre-heat the oven broiler to melt & gratinate cheese.
- 12
Sprinkle on the cheese over the top.
- 13
Place in oven for a few minutes until the cheese is melted and bubbly.