Buldak, which Maangchi affectionately calls “Fire Chicken,” is a gooey, cheesy, and quick throw-together meal that satisfies the stomach and leaves you wanting more. This dish relies on a heavy, cast-iron skillet to cook the chicken and veggies, then pop in the oven to melt the cheese. In about 30 minutes, dinner is served!
I’ve made a few modifications to the recipe through the years to trump up the vegetable content, while trying to remain within the Korean realm. I also like to make it really saucy, so you can scale back on gochujang and gochugaru. And I’ve added my own gluten-free, dairy-free twist. Of course, only modify what you want! Carrots would probably work well in this dish, as would Korean sweet potato.
If you need ingredients, be sure to check out the Waygook Kitchen!
Ingredients
Equipment
Method
- Preheat the broiler to 500 degrees F
- Heat the skillet over medium-high. Add the oil. Drain and fry up the rice cakes, until they've taken on a golden color, and set aside.
- Mix the chicken, onions, peppers, gochujang, gochugaru, garlic, ginger, soy sauce/tamari, rice syrup/honey, and black pepper together. While you can marinate, it can be cooked directly.
- Fry up the chicken and veggies in the skillet over medium-high, until the chicken is cooked through, and the vegetables are slightly softened.
- Add 1/2 c water and the rice cakes, and simmer for 5 minutes, until the sauce starts to thicken. Add water as needed to maintain a slightly fluid consistency.
- Generously top the skillet with mozzarella or cheese substitute. Pop in the broiler for 5 minutes, or until the cheese is gooey and melted.
- Serve with green onions!
