Recipe by Greens of the Stone Age
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Cooking method:
Conventional Oven
- Prep Time: 5 mins
- Marinate Time 1 hour
- Cook Time 15 mins
- Total time: 1h 20 mins
- Skill Easy
- Serves 6 people
Cheese Buldak
This Cheese Buldak, also known as “Fire Chicken”, is a popular modern Korean dish of cooked marinated chicken in a rich, spicy chilli sauce all topped off with a layer of creamy melted mozzarella to cut through the heat.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Sesame, Wheat
Ingredients
For the marinade
- 3-4 tbsp gochujaru (Korean red pepper flakes)
- 2 tbsp gochujang (Korean red pepper paste)
- 2 tbsp honey or maple syrup
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1/4 tsp ground black pepper
- 3" piece ginger, peeled and finely grated
- 6 cloves garlic, crushed
- 2 spring onions, finely sliced
- 1 red chilli, deseeded and minced
For the chicken
- 4 x 175g chicken breasts, skinless & boneless, cut into 3cm cubes
- 2 tbsp oil
- 375ml bone broth or chicken stock
- 1 tsp cornstarch
- 250g fresh or grated mozzarella cheese
Optional toppings
- Chilli oil
- Toasted sesame oil
- Toasted sesame seeds
- Sliced spring onions
Cooking mode
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Method
-
Step 1
In a large mixing bowl, add the marinade ingredients and whisk together until combined. Add the chicken and coat evenly. Cover and refrigerate for at least an hour.
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Step 2
Pre-heat an oven grill on high. Remove chicken from refrigerator.
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Step 3
Add oil to the pan and place on hob over medium high heat, add the chicken and cook until browned all over.
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Step 4
Stir together cornstarch and stock. Add a little stock at a time to loosen the mixture and to avoid burning then gradually add the rest, stirring continuously. Let simmer for 5 minutes, stirring occasionally.
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Step 5
Top the chicken with grated mozzarella and grill in the oven for up to 5 minutes or until golden and crisp. Serve with any of the optional toppings listed, if desired, and serve immediately.
