German Version

Buldak Recipe Spicy Stir Fried Chicken

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Copyright: RyuKoch

Serving(s): 1

Ingredients

Gochugaru (Korean Chillipowder) * 1 Tbsp
Gochujang (Korean Chillipaste) * 1 Tbsp
Chicken Breast 400 gr
Garlic Clove 1 Clove
Rice or Whitewine 1 Tbsp
Sugar 1 Tbsp

Equipment

Pan * 1 Stück
Rice Cooker * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: no
Calories: ~ 700
Difficulty: 3/3
Country: koreanisch
Category: Hauptgericht
Preparation: 5 Min.
Cooking Time 15 Min.
Total Time 20 Min.
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Korean Hot Chicken - sharp and spicy

Buldak (불닭) means hot chicken, which is seared. In South Korea, many spicy dishes are prepared with the spicy chili paste Gochujang and the Korean chili flake gochugaru and this dish combines exactly these two ingredients. I love the taste of Gochujang simply because the sharpness is a gentle and clean sharpness. In Korea, chicken is eaten quite often and in my opinion, Korean chicken recipes are among the best chicken recipes in the world. You can also roast tteok (rice cake) with the chicken, but I prefer the variant with rice as a side dish. I recommend using fresh chicken breast as these pieces are especially tender and you can easily chop them in the pan.

The best way to serve it

This Korean recipe is best served with some rice and an half-fried egg. You stir the fried egg with the rice until a single mass is formed. Put a spoonful of rice into the mouth with a piece of sharp buldak and enjoy! So that the dish is not too monotonous, I recommend you delicious side dishes such as kimchi, spinach, mung bean sprouts salad, hot cucumber salad or other refreshing salads. In the picture I also ate a Korean spinach salad with a spicy sesame note.

Cooking Difficulty level 3

I have marked these court with the highest level of difficulty, as you have to be extremely careful that nothing burns here. The sauce burns very easily and quickly forms black spots on the chicken. Therefore, is caution required and constant stirring needed!

 

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Preparation

  1. First stir the sauce and mix vigorously. All ingredients should give a uniform mass.

  2. Set the highest heat setting and start to cook the chicken pieces in some oil from both sides. I always use fresh chicken breasts, as they are very easy to chop and taste very tender.

  3. Once the chicken pieces are well browned (3-4 minutes from each side), cut the pieces in the pan into small pieces. Kitchen scissors are the ideal tool here!

  4. Set the heat between medium and low, depending on how strong your stove is and add the sauce. Consider difficulty level 3! Stir constantly and let nothing burn!

  5. Once the pieces are fried (after another 5-6 minutes) you can already eat the fire chicken.

  6. I recommend you to cook a fried egg with it and you can also garnish the whole thing with sesame seeds.

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