Maangchi, the Korean food authority, calls this dish “Cheese Buldak”. Because of its super spicy sauce, westerners have dubbed it “Fire Chicken”. It is one of HG/BSK’s favorite chicken thigh dishes and BSK is expert in cooking it to succulent perfection. Weather in Rhode Island is chilly but HG/BSK are snug and happy in their spacious Central Falls loft. Cheese Buldak was dinner last night, served with mounds of Basmati rice and generous pourings of red wine. Joyous eating. Here’s the recipe: Marinate skinless, boneless chicken thighs in a mix of Gochujang (Korean red pepper paste) and Gochugaru (Korean red pepper flakes), brown sugar, peanut oil, water, soy sauce, garlic. Slice mozzarella. After marination, empty the chicken and marinade into a pan and cook at medium heat. When done, top with the mozzarella and slide under the broiler until the cheese melts. The cheese mellows the fiery spices but if you want more heat add some Sambal Oelek (HG’s favorite Asian hot sauce).
Leave a Reply