The literal translation of Buldak is, bul=fire, dak=chicken. On top of being a fire chicken, it is also known as a very spicy, sweet, savory grilled chicken that’s lip smacking good! In Korea, this is a popular street food or bar food that’s suppose to compliment well with beer/soju. There seems to be many variations out there, which I have only seen through pictures. But from what I have gathered, I decided to create my own version with my twist of course! My goal was to use the basic ingredients I already had in my pantry. Let me show you how I did it.
Korean Spicy Fire Chicken, Buldak
Ingredients to Puree
- 1/4 cup diced onion
- 1 pineapple ring (canned)
- 5 garlic cloves
- 3-4 tbsp pinapple juice
- 3 tbsp gochujang
- 3 tbsp gochugaru
- 2 tbsp corn syrup
- 1 tbsp sugar
- 3 tbsp Korean soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- ⅛ tsp black pepper
- 1.5 lbs chicken thighs cut into med size chunks
- 1 tsp salt
- 1 tsp mirin
- 2-3 rings pineapple (canned) chopped into big chunks
- 1 scallion, chopped
- 1 tsp sesame seeds
- 12 perilla leaves chopped
- Add onion, pineapple ring, garlic, pineapple juice in a blender. Blend into a puree then pour into a bowl.
- Into the puree bowl, add sauce seasoning ingredients and mix well until well dissolved. Divide this sauce. Pour ½ the sauce to a quartz size ziplock bag and ½ the sauce into a gallon size bag. Fridge over night.
- Chop chicken into 2"x2"chunks. Add chicken marinade and set aside for 5-10min.
- Place the chicken into the gallon size ziplock bag with sauce seasoning. Message the sauce well into the chicken. Store in fridge for 2-3 hours to marinate.
- Heat a cast iron pan on high and cook chicken. Control temp as needed. When chicken is half way done, pour in remaining seasoning sauce from quartz size ziplock bag. Stir well and keep cooking. When chicken is done, add in chopped pineapples and stir well. Turn off heat.
- Serve meat in pan. Sprinkle perilla leaves, sesame oil and scallions. Enjoy!