ultimate comfort-food fusion, and hot as hell
Buldak (or fire chicken) is my favourite Korean dish – it’s chicken thighs marinated in super crazy hot sauce, and topped with mozzarella…and I crack eggs in it like a shakshouka haha!
6 chicken thighs
6 garlic cloves
3 tbsp gochujang (hot pepper paste)
2 tbsp gochugaru (hot pepper flakes)
1 tbsp light soy sauce (light as in colour, not sodium content!)
2 tbsp honey (agave/rice syrup would work too!)
2 tsp white vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 tbsp vegetable oil
Handful of processed mozzarella, or a ball of fresh mozzarella
2 spring onions for garnish
1. Debone the thighs, remove the skin and cut into bite-sized pieces.
2. Chop the garlic cloves, and mix with the chicken pieces, gochujang, gochugaru, soy sauce, honey, vinegar and sesame oil in a large bowl.
3. Heat the vegetable oil in a grill-safe pan at a medium-high heat. (If you don’t have something like a cast-iron dish, you can just transfer it from a frying pan into an oven safe dish later on.)
4. Add the chicken and sauce to the oil. You’ll get more of the sauce from you mixing bowl into the pan if you put a wee bit of water (~2tbsp) into the bowl, swirl it around and pour into the pan.
5. Cook the chicken uncovered for 10mins, then turn the heat down to low and cook for another 10 minutes. Hopefully the sauce will have reduced to become really sticky, if not just cook a little longer uncovered.
6. Preheat the grill on medium-high. While it heats up, evenly distribute the mozzarella on top of the chicken. Use a ladle to make a well for each egg (you can put more than 2 eggs if you like, just make more wells), and crack an egg into each well.
7. Place the pan under the grill until the egg is cooked to your liking, although who doesn’t love a runny yolk! Sprinkle some chopped spring onion and sesame seeds on top!
Buldak (literally ‘fire chicken’) should blow your head off with spice, that’s why the mozzarella is there to cool everything down. So you may want to taste the sauce BEFORE you add the raw chicken and adjust to how much gochugaru you add.
Weirdly enough, it’s probably more authentic to use processed mozzarella rather than the fresh stuff – this is South Korea, not Italy! But if you prefer fresh mozzarella balls them I’m sure it’d be delicious too.
The eggs are completely inauthentic, just my wee twist haha.