Popular Buldak is a spicy Korean chicken dish that’s packed with flavor! The chicken pieces are marinated in a fiery sauce made with gochujang and other yummy ingredients.
If you love a bit of heat, then this dish is for you! 😅 I usually serve it with rice to balance out the spiciness. It’s always a hit at dinner time!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless chicken thighs for their juiciness and flavor. If you prefer, boneless chicken breasts or even tofu can work well for a lighter dish.
Soy Sauce: This brings depth to the flavor. If you’re avoiding soy, try using tamari or coconut aminos for a gluten-free option.
Gochugaru: This Korean red pepper flakes are essential for heat and flavor. In a pinch, you can substitute it with crushed red pepper, but the flavor will be milder.
Gochujang: A sweet and spicy chili paste that’s key to this recipe. If you can’t find it, mixing a bit of miso paste with a touch of sriracha can provide a similar taste, although it won’t be as sweet.
How Do I Properly Marinate the Chicken for Maximum Flavor?
Marinating the chicken is crucial to infuse it with flavor. Here’s how to do it effectively:
- Combine chicken pieces with soy sauce, sesame oil, and a little salt in a bowl.
- Let it sit for at least 30 minutes, but if you have longer, even a few hours will deepen the flavor.
- Make sure to cover it or place it in the fridge to keep it fresh.
The longer you marinate, the more flavor will penetrate the chicken, making every bite tasty!
What’s the Best Way to Ensure My Chicken is Cooked Perfectly?
To make sure your chicken is juicy and perfectly cooked, follow these steps:
- Heat the skillet on medium-high before adding the chicken; this helps create a nice sear.
- Cook until browned on one side before flipping, which should take about 5-7 minutes.
- After adding the spice paste, ensure the chicken simmers in the broth for at least 10-15 minutes. This helps keep it moist while the flavors meld.
Using a meat thermometer can help too! Aim for an internal temperature of 165°F (75°C) for safe eating.
How to Make Popular Buldak (Korean Fire Chicken)
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon sugar
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For Garnish:
- 2 green onions, chopped
- 1 tablespoon sesame seeds
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time for marinating the chicken and about 20 minutes of cooking time. In total, expect about 50 minutes to prepare this deliciously spicy dish. Perfect for a quick dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, add the bite-sized chicken pieces. Pour in the soy sauce and sesame oil, then sprinkle a pinch of salt over it. Mix well to coat the chicken evenly. Let the chicken marinate for about 30 minutes to soak up all that flavor.
2. Brown the Chicken:
After the marinating time, heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet. Cook it for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. You want that nice golden color!
3. Prepare the Spice Paste:
In a small bowl, combine the gochugaru, gochujang, sugar, minced garlic, minced ginger, and black pepper. Stir it all together until you have a smooth paste. This is what’s going to give your buldak its delicious kick!
4. Mix in the Spice Paste:
Once the chicken is brown, add the spice paste to the skillet. Stir it well to coat all the chicken pieces evenly with that spicy goodness. Let the flavors mix together for a minute or two.
5. Add Chicken Broth and Simmer:
Now, pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 10-15 minutes. This will help the sauce thicken up and fully cook the chicken.
6. Adjust Seasoning:
After simmering, taste your dish. If you want it spicier, feel free to add more gochugaru or adjust the seasoning to your liking.
7. Serve and Garnish:
Once it’s ready, serve your buldak hot! Garnish it with chopped green onions and sprinkle sesame seeds on top. Enjoy your fiery meal with a side of rice or noodles. Bon appétit!
Can I Use Chicken Breast Instead of Thighs?
Yes, you can use boneless chicken breasts in place of thighs. Just be aware that breasts can dry out more quickly, so avoid overcooking them. Follow the same marinating and cooking steps, but check for doneness a minute or two earlier.
What If I Don’t Have Gochugaru or Gochujang?
If you don’t have gochugaru, you can substitute with equal parts cayenne pepper and paprika for a similar flavor profile. For gochujang, you might try mixing red chili paste with a bit of sugar and soy sauce as a substitute. Keep in mind, this may alter the taste slightly!
How Can I Make This Recipe Less Spicy?
To reduce the spice level, you can decrease the amount of gochugaru and gochujang significantly. Additionally, consider adding a bit more sugar and chicken broth to balance out the heat. Toppings like sour cream or yogurt can also help tone down the spice when serving.
How Should I Store Leftovers?
Store any leftover buldak in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a splash of chicken broth to keep the sauce nice and saucy!
