Korean Fire Chicken

Ingredients for 4 servings:

• 1 kg chicken thighs
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Gochugaru (Korean chili powder)
• 70 ml soy sauce, Japanese
• 2 tbsp sugar, possibly brown
• 2 tbsp rice wine
• 4 cloves garlic
• 1 tsp ginger
• 1 tbsp sesame oil, toasted
• 1 small onion(s)
• 50 ml water
• e.g. sesame
• n. B. spring onion(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Buldak

Remove the bones and skin from the chicken thighs and cut the meat into bite-sized pieces. Finely grate the ginger and finely dice the onion. Finely chop the garlic. In a large bowl, make a marinade by combining gochujang, gochugaru, soy sauce, sugar, rice wine, finely chopped garlic, freshly grated ginger, sesame oil, water and the finely diced onion. Add the meat to the marinade and mix well to coat all the chicken pieces. Marinate for at least 30 minutes. Heat a large pan or wok to medium heat and add the chicken and the marinade. Fry, stirring frequently, until the meat is cooked and the sauce has thickened slightly. Sprinkle with freshly toasted sesame seeds and finely chopped spring onions. Serve with rice and kimchi. Note on spiciness: If you don’t like it quite so fiery or don’t have any gochugaru at home, simply skip this part or use milder versions. For example, I used noodles. For example, Turkish Pul Biber was used, which worked well.