It’s important to pick the correct pan for this dish. Add the cheese and melt it under the broiler, 3 minutes.Ĭan you believe how easy it is to make the dish? And the result is so good that I could eat the whole pot in one sitting.The whole process will be done in under 15 minutes. Cook a bit more until the chicken is cooked. Lightly saute the rice cakes to crisp them up, so it creates a chewy texture.Add the chicken and coat it with the spices. I was blown away by this Cheese Buldak, and I know you will be too! Maangchi has adapted all of her recipes to be made easily in any modern-day Western kitchen. Of course, there’s no need to worry if you don’t have a fire pit at home. Just watch any of her videos to see how effortlessly cool she is - quirky, fun, and super passionate about sharing Korean food with the world. I am so inspired by the way that she does everything herself, including all the content in her book. She’s an incredible artist whose cooking transcends eras. Her output spans from age-old Buddhist meals to internationally-influenced street food served up in Seoul. I can’t believe how easy it was to put together when I was cooking, and the result was absolutely delicious.Īs the definitive expert on Korea’s food-crazy culture, Maangchi is one of YouTube’s most popular chefs. More importantly, her recipes are so approachable and easy to make for home cooks. Like so many recipes in her fantastic new book, Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, it conjures up images of community parties and festive spirits. I just love how Maangchi has upgraded this timeless Korean classic into a truly modern masterpiece. Probably both, but either way, if you are expecting something mild, think again! I’m not sure if the “fire” in the name comes from the way it was historically cooked over a flame pit, or from the hefty amounts of mind-blowing Korean chili flakes and chili paste. The creamy cheesiness balances out what is in no way an exaggeration: the epic fierceness of the chicken! But don’t be fooled, this is actually a pretty modern addition. Perhaps it is because of all the gooey cheese involved. When I saw the arresting colors and the tantalizing ingredients, I knew I had to try my hand at it.įrom the appearance alone, this authentic Korean street food recipe could be mistaken for an upscale Italian dish. It’s one of my favorite Korean blogs and my go-to place whenever I’m researching a Korean dish. I had never heard of Korean Cheese Buldak, or Fire Chicken, until I came across it in a recipe by Maangchi. If you’re looking for a quick one-pan dinner recipe, look no further! It’s extremely easy to put together and takes no time to make. It contains all the essence of a pizza and it’s addictively good. It features chunky, juicy chicken swamped in a chili sauce with chewy rice cakes and melty cheese. Toss the chicken in the sauce and serve.I call this fire chicken “Korean pizza”. Fry the chicken until crisp about 6-8 minutes more. Working in 3-batches, fry the chicken until golden about 6-8 minutes. Whisk together the flour, cornstarch and 2/3 cup water in another bowl. Add the soy sauce, gojujang, vinegar, sesame oil, and honey. Mince the garlic and ginger in a food processor. Pour oil into 6-qt pot to a depth of 2-inches and heat over medium high heat until a deep fry thermometer reads 350 degrees F. I was glad to be spending the time covered in oil getting these fried and toss in the sweet and spicy sauce…ġ6 chicken wings or drumettes (~ 1-3/4 lbs) My blogger friend Reem posted something similar on her blog (hey, great minds think alike!), and hers turned out browner than mine because of the addition of soy sauce (I may need to do that next time). Because the chicken pieces were fried twice, I must say that I absolutely love how crispy the skin turned out. We don’t normally fry a lot of things at home, but this one was definitely worth the occasional splurge. This recipe really combines my two all-time fave food: fried chicken & anything Korean. I was very delighted when I saw this recipe in one of my cookbooks. When I moved to Iowa about six years ago, I was really missing the authentic Korean dinners. I turned him into a fan as well, and going out to a Korean restaurant became a routine for the three of us. When I met Red almost six years ago, I asked him if he’d be willing to try a Korean dinner one day, and he agreed. Even after we moved away to new cities, we’d be scouting for Korean restaurants nearby. Our favorite spot was this hole in the wall restaurant with about six tables (they have since then expanded their size!), and they served the most delicious $5 lunch combo. I have my sister forever to thank for a lot of things, but one of them was for introducing me to the wonderful delicious world of Korean cuisine back in college. 01 Apr Sweet and Spicy Korean Fried Chicken
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