Fire up your taste buds with this quick and easy Korean Fire Chicken Buldak recipe!
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Loading... - Jung-soon Kuan
- 05 May 2023
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Quick, easy, and delicious - this Fire Chicken Buldak or bulgogi recipe has it all. Skinless chicken fillets are marinated in an easy Korean marinade. This tastes just like the chicken bulgogi from your favourite Korean BBQ! Pair it with ttebooki or chewy rice cakes and melted cheese for the best restaurant style experience at home! This is a pushy recipe Dear Reader!
Fire Chicken Buldak
Preparation time: 15 minutes plus 20 minutes marinating time
Cooking time: 10 minutes per batch
Serves: 4-6 people
150g/5ozs. gochujang red pepper paste
170g/6ozs nashi pear, cored and cubed
90ml/3flozs water
1.5 tablespoons Korean red pepper powder or gochugaru (can also use regular chilli powder)
1 tablespoon soy sauce
5 cloves garlic, peeled
2.5 tablespoons/50g/1.7ozs sugar
2 teaspoons sesame oil
2 teaspoons chicken stock powder
1kg/2.2lbs chicken thigh fillets
1 teaspoon oil
2 tablespoons toasted sesame seeds
1 large green chilli, sliced (optional)
1 large perilla or shiso leaf, finely sliced as garnish (optional)
500g ttebokki (Korean rice cakes or pasta)
200g/7ozs tasty cheese, grated
1 tablespoon finely chopped chives
Step 1 - First make the marinade. Place the gochujang, nashi pear, water, chilli powder, soy sauce, garlic, sugar, sesame oil and chicken stock powder in a food processor and blend until smooth. Set aside.
Thermomix directions: place the gochujang, nashi pear, water, chilli powder, soy sauce, garlic, sugar, sesame oil and chicken stock powder in the TM bowl and set to 15 seconds, speed #7. Set aside.
Step 2 -Take each chicken fillet and cover with cling film and flatten with a tenderiser. I use the flat side, then remove the cling film and then take the textured end to the really thick areas. Slice into 1/2 inch wide strips. Mix the chicken strips with the marinade and sit in the fridge for 20 minutes. Read More…
