Buldak - Korean Fire Chicken
For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a large broiler-safe skillet.
Servings: 4 to 6
Ingredients
- ⅓ to ½ cup gochujang (see note)
- ¼ cup unseasoned rice vinegar
- ¼ cup low-sodium soy sauce
- ½ teaspoon toasted sesame oil
- 3 pounds boneless skinless chicken thighs, each trimmed and cut crosswise into 3 pieces
- 1 bunch scallions cut into 1-inch lengths
- Toasted sesame seeds for garnish (optional)
Instructions
- In a 12-inch broiler-safe skillet, whisk the gochujang, vinegar, soy sauce and oil. Stir in the chicken, then let stand 15 to 20 minutes.
- Heat the broiler with a rack about 6 inches from the element. Place the skillet in the oven and broil until the edges of the chicken are deeply charred, about 30 minutes, stirring halfway through.
- Transfer to the stovetop (the handle will be hot), bring to a simmer and cook, stirring, until the sauce thickly coats the chicken, 3 to 5 minutes.
- Off heat, stir in the scallions.
- Serve with rice and, if you like, lettuce leaves for wrapping.
Notes
Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian grocery stores. Different brands can vary in spiciness, so you may want to start with the smaller amount, then taste after whisking with the vinegar and soy. If desired, whisk in additional gochujang, keeping in mind that the flavors in the finished dish will be slightly more concentrated.