**Bull Dak: A Spicy and Flavorful Korean Fire Chicken Dish**
Bull Dak, also known as Fire Chicken, is a popular Korean dish that tantalizes taste buds with its spicy and savory flavors. Originating from the city of Chuncheon, South Korea, this dish has gained immense popularity both locally and internationally. Bull Dak is typically made with boneless chicken, stir-fried in a sweet and spicy sauce made from gochujang (Korean chili paste), gochugaru (Korean chili powder), and other seasonings. The chicken is then topped with a variety of ingredients, such as rice cakes, vegetables, and cheese, creating a dish that is not only delicious but also visually appealing. In this article, we present two mouthwatering Bull Dak recipes: the classic version and a cheese-lover's delight. Both recipes offer easy-to-follow instructions and variations, allowing you to customize the dish to your preferred spice level and dietary preferences. So, prepare to embark on a culinary journey and experience the delectable flavors of Bull Dak, a dish that is sure to leave a lasting impression.
BUL DAK (KOREAN FIRE CHICKEN)
This dish tastes best when enjoyed with some refreshing beer or rice wine. Also, try adding some melted mozzarella cheese on top if you don't mind the extra calories!
Provided by sungjee
Categories World Cuisine Recipes Asian
Time 1h3m
Yield 2
Number Of Ingredients 19
Steps:
- Combine chicken, 2 tablespoons soy sauce, rice wine, 1 tablespoon honey, 1 tablespoon sugar, and black pepper in a large bowl. Marinate in the refrigerator for 30 minutes.
- Combine Asian pear, onion, jalapeno peppers, red pepper flakes, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon sugar, sesame oil, garlic, and mustard in a blender; puree into a smooth sauce.
- Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes. Increase heat to medium-high; pour in sauce. Cook until flavors combine, 3 to 4 minutes. Garnish with green onion and sesame seeds.
Nutrition Facts : Calories 477 calories, Carbohydrate 50.2 g, Cholesterol 58.5 mg, Fat 19.2 g, Fiber 6.4 g, Protein 27.3 g, SaturatedFat 3 g, Sodium 1889.7 mg, Sugar 35.7 g
BULDAK (KOREAN FIRE CHICKEN)
Multiple layers of peppers provide a fiery kick that's tempered by a layer of melted mozzarella in this deeply satisfying Korean dish.
Provided by Joshua Bousel
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the sauce: In medium bowl, whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil. Set aside.
- In medium saucepan, heat vegetable oil over medium-high heat until shimmering. Add in garlic and ginger and cook, stirring constantly until fragrant, but not browned, about 1 minute. Add in chilies and black pepper and continue to cook, stirring constantly, until fragrant, about 30 seconds. Stir in gochujang mixture and Sprite. Bring to a rapid simmer and continue to cook, stirring and scraping down sides of saucepan occasionally, until reduced by about half and sauce coats the back of a spoon, 6 to 8 minutes. Remove from heat and let cool to room temperature.
- Pat chicken thighs dry with paper towels and place skin-side down on cutting board. Working with one thigh at a time, run knife down either side of bone without cutting all the way through the thigh flesh and skin. Run knife under bone to detach it from the meat. Repeat with remaining chicken thighs. Transfer chicken to a large Ziploc bag and pour in half of the cooled sauce. Seal bag, removing as much air as possible, and toss to distribute sauce evenly. Place bag in refrigerator for at least 45 minutes, up to overnight. Transfer remaining sauce to an airtight container and store in refrigerator until ready to use.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place bones and chicken, skin side down, over hot side of grill and cook, flipping occasionally, until well charred all over, about 10 minutes total. Move bones and chicken to cool side of grill and, using poultry shears, cut chicken into roughly 1 1/2-inch pieces. Brush chicken all over with reserved sauce and move back over to hot side of the grill and cook, turning occasionally, until well charred, about 2 minutes more. Transfer chicken and bones to a 10-inch cast iron skillet.
- Preheat broiler. Sprinkle shredded mozzarella evenly over chicken pieces. Place skillet under broiler and cook until cheese is completely melted and bubbly, 1 to 2 minutes. Remove from oven and sprinkle with scallions and sesame seeds. Serve immediately.
BULDAK-STYLE BARBECUE CHICKEN DRUMSTICKS
Buldak-"fire chicken" in Korean-is dressed in a sweet, savory, spicy sauce made with gochugaru and gochujang. Here the sauce is used on chicken drumsticks.
Provided by Susan Kim
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk ⅔ cup gochujang, ½ cup soy sauce, ⅓ cup brown rice vinegar or unseasoned rice vinegar, ⅓ cup sugar, ¼ cup fish sauce, ¼ cup gochugaru, ¼ cup grapeseed or vegetable oil, ¼ cup Worcestershire sauce, 3 Tbsp. toasted sesame oil, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. ground coriander, and 2 tsp. freshly ground black pepper in a small bowl to combine. Reserve and refrigerate ½ cup buldak sauce for basting.
- Place 12 large chicken drumsticks (about 3 lb.) in a large resealable plastic bag and pour in remaining buldak sauce. Seal bag and chill at least 1 hour and up to 12 hours.
- Prepare a grill for high indirect heat (for a gas grill, leave 1 or 2 burners off; for a charcoal grill, bank coals on one side); oil grate. Remove drumsticks from sauce, letting excess drip back into bag, and arrange over indirect heat; transfer sauce to a clean small bowl. Cover grill and grill drumsticks (this is a low-and-slow heat situation), brushing with reserved sauce and turning every 5 minutes or so, until sticky, well-coated, and cooked through (an instant-read thermometer inserted into thickest part of chicken and avoiding bone should register 165°), 30-40 minutes.
- Transfer drumsticks to a platter and serve with copious amounts of steamed white rice. Do ahead: Buldak sauce can be made 3 days ahead. Cover and chill.
MAANGCHI'S CHEESE BULDAK (FIRE CHICKEN)
Cheese buldak is a Korean dish that is incredibly easy to prepare: a marinade of red-pepper paste and red-pepper flakes that becomes a fiery sauce for braised chicken, which is then served beneath a cloak of broiler-melted mozzarella. A child could do it, or an adult who often acts like one. Mine is an adaptation of a recipe that owes its deepest debt to Emily Kim, the Korean web star known as Maangchi, whose video for cheese buldak has been viewed on YouTube more than seven million times. (Omit the rice cakes if you can't find them easily!) Thanks to subtitling by her fans, the video can be read in 24 languages. There are thousands and thousands of comments below it, mostly positive. One reads, "Can you be my mom?"
Provided by Sam Sifton
Categories dinner, quick, weeknight, finger foods, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
- If you're using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you're not using rice cakes, simply swirl the oil into the pan and move along to the next step.
- Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
- Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and make the cooking process more efficient.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your dish. Whenever possible, use fresh, organic, and locally sourced ingredients.
- Follow the Recipe Carefully: While it's okay to make some adjustments to suit your taste, it's important to follow the recipe carefully, especially when making a dish for the first time.
- Don't Overcook the Beef: thinly sliced bulgogi is prone to overcooking, so be careful not to cook it for too long. Once it starts to turn brown, remove it from the heat immediately.
- Use a Hot Pan: When cooking bulgogi, it's important to use a hot pan so that the beef sears quickly and evenly.
- Serve Immediately: Bulgogi is best served immediately after it's cooked. This will help to preserve its flavor and texture.
Conclusion:
Bulgogi is a delicious and versatile dish that can be enjoyed on any occasion. Whether you're making it for a weeknight dinner or a special event, following these tips will help you create a flavorful and memorable meal. So next time you're in the mood for something Korean, give bulgogi a try!
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