Korean Fire Chicken | Buldak
An absolute must-try recipe! no joking, it is fabulous. Very very tasty, spicy (but not too much) and....well just a better way to cook chicken.
Equipment
- Gas Grill
- Oven
Ingredients
- 250 g - 8.8 oz Gochujang
- 1 tbsp Chipotle powder
- 1 tbsp smoked Paprika
- 2 tbsp minced Ginger
- 2 cloves minced Garlic
- 2 tbsp Soy Sauce
- 2 tbsp Sesame oil
- 2 tbsp Soju or Sake in a pinch
- 2 tbsp Honey
- 2-3 tbsp Sun flower oil
- 1.2 Kg - 2.6 lbs Chicken thighs
- 250 g - 8.8 oz Gruyere cheese
Instructions
Marinade
- in a big bowl add the gochujang
- add the chipotle powder
- add the smoked paprika
- add the minced ginger
- add the minced garlic
- add the soy sauce
- add the sesame oil
- add the soju or sake
- add the honey
- add the sunflower oil
- mix it in until it becomes a thick paste
- add in the bowl with the marinade the boneless chicken thighs and make sure it's spread in every piece
- place it in the fridge for 30 minutes
- have your grill running at 250℃ - 450℉
- sprinkle with avocado oil the grill and place the chicken to sear them
- in the oven preheat the cast iron pot
- take the chicken, cut it in bite size pieces and transfer them in the cast iron pot
- add the remaining marinade in the pot
- add the gruyere cheese
- put it in the oven for 5-7 minutes
- ready to serve