Korean cheese fire chicken – Cheese Buldak
Course: main courses, chicken & poultryCuisine: KoreaDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
45
minutesTotal time
55
minutesIngredients
500 g chicken
250 g mozzarella cheese
80 g korean rice cake
1 Tbsp vegetable oil
100 ml water
1 tsp sesame seeds
2 Tbsp chopped scallion
1/2 Tbsp soy sauce
3 cloves minced garlic
1 tsp minced ginger
2 Tbsp gochujang (Korean hot pepper paste)
2 Tbsp gochugaru (korean hot pepper powder)
1 tsp chili flakes
2 Tbsp honey
1 tsp soy sauce
1 Tbsp sesame oil
a pinch of salt
a pinch of black pepper
Steps
- sauce mixture: In a large bowl mix all together the minced garlic, minced ginger, gochujang, gochugaru, chili flakes, honey, soy sauce, sesame oil.
Season with salt and black pepper; set aside.
- Cut the chicken into bite-sized pieces and marinate with the sauce mixture.
Meanwhile, fry the rice cake until crisp with a tablespoon vegetable oil and set aside.
- Heat a large pan over medium-high heat. Add the chicken and cleanse the bowl with water then pour it into the pan.
Cover the pan with the lid. Let it cook for 8 minutes and stir occasionally.
- Turn the heat to low. Add the crispy rice cake and stir with the chicken.
Cover the pan again and cook for another 8 minutes.
Preheat the oven to 200°C.
- Transfer the chicken along with rice cake into a round baking dish.
Scatter the sliced fresh mozzarella cheese over the chicken.
Bake in the preheated oven for 10 – 15 minutes or until the cheese is melting.
- Remove from the oven. Sprinkle with chopped scallions and sesame seeds.
Serve immediately.
