23 November 2009

Bul-dak (Hot & Spicy Chicken) Recipe

picture of http://www.trifood.com

Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term "bul" means "fire" in Korean and "dak" is chicken, so it can get quite spicy in taste.

Recipe Ingredients: Chicken Preparation

  • 6 chicken drum sticks (de-boned) or 2 chicken breasts
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
  • 1 tbsp of traditional corn syrup (substitution honey)
  • 2 tbsp ‘cheong ju (clear rice wine similar to Japanese sake)
  • 1 stalk of green onion
  • Black pepper ground to taste
  • Olive oil
  • Roasted sesame seeds (optional)
Recipe Ingredients: Marinating Sauce

  • 3 tbsp kochukaru (Korean chili powder)
  • 2 jalapenos (substitution chili pepper)
  • 1/2 cup of Korean pear (substitution Asian pear)
  • 1/4 of onion
  • 3 cloves of garlic
  • 2 tbsp of soy sauce
  • 1 tsp of spicy yellow mustard
  • 1 tbsp of sesame oil
  • 1 tbsp of sugar
  • 1 tbsp of ‘mul yut’ (substitution honey)
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
Cooking Directions :

  1. Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
  2. In a large bowl, mix chicken with soy sauce, sugar, mul yut, cheong ju and ground pepper.
  3. Marinate in refrigerator for 30 minutes
  4. Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use
  5. On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion
  6. Take out chicken only and leave excess ingredients in frying pan or skillet
  7. In a large bowl, thoroughly mix chicken with blended sauce from step 3
  8. In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat
  9. Serve hot on plate
  10. Sprinkle chopped green onions for garnish
  11.

No comments:

Post a Comment