Korean Fire Chicken (Chijeu-buldak)
Ingredients
- 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
To garnish
- 1 green onion chopped
Instructions
- In a bowl, combine gochugaru, gochujang, soy sauce, sesame oil, ground black pepper, honey, garlic, and ginger in a bowl.
- Mix into a paste.
- Add the chicken and mix well, set aside.
- Heat up a skillet with vegetable oil.
- Place chicken into skillet. (I'm using my Le Creuset 26cm skillet)
- Use water to get the last of the sauce in mixing bowl into the pan.
- 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.
- Uncover, and turn over the chicken.
- Reduce heat to low.
- Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.
- Pre-heat the oven broiler to melt & gratinate cheese.
- Sprinkle on the cheese over the top.
- Place in oven for a few minutes until the cheese is melted and bubbly.
Notes
Adapted from maangchi