Hot Cheese Buldak (Korean Fire Chicken)

• hidangan: 2 servings

Bahan-bahan

2 tbsp oil

1 lb boneless chicken thigh (diced)

1/2 medium onion (chopped)

1 handful rice cake rounds (optional)

8 oz (225 g) shredded mozzarella cheese (or other meltable cheese)

1 fresh green chili (sliced, optional)

2 tbsp gochujang

2 tbsp Korean chili flakes (gochugaru)

1 tbsp buldak sauce (optional)

1 tbsp sugar

1 tbsp sweet rice wine

2 tbsp corn syrup

1 tsbp garlic

2 tsp ginger paste

1 tbsp sesame oil

1/2 tsp black pepper

Arahan

To make fire chicken seasoning

In a mixing bowl, combine all the ingredients for the buldak sauce. Mix well. Add the marinated chicken pieces to the bowl and toss them until they're fully coated in the sauce.

To cook cheese buldak

Heat oil in a cast-iron skillet over medium-high heat. Add the chicken, onion, and rice cakes to the skillet. You should hear a sizzling sound as the chicken hits the skillet. Stir-fry the mixture until the chicken is fully cooked and the rice cakes are tender and chewy. Incorporate the green chili into the skillet, stirring it in well.

Move the chicken mixture to the center of the skillet. Sprinkle the cheese around it. Place the skillet in a preheated oven at 350°F. Bake for about 10 minutes, or until the cheese melts. To get a charred appearance on the cheese, switch the oven to broil and let it broil for an additional 2 minutes, or until golden brown spots appear on the cheese. Garnish the dish with green onion before serving.

Alternative Stovetop Cooking Method: If you're using the stovetop instead of the oven, simply cover the skillet with a lid after adding the cheese. Reduce the heat to low and let it cook for 2-3 minutes, or until the cheese has completely melted.

Pemakanan

• Kalori: 586 kcal
• Jumlah Lemak: 43 g
• Lemak Tepu: 14 g
• Lemak Tidak Tepu: 25 g
• Lemak Trans: 0.1 g
• Kolesterol: 156 mg
• Natrium: 556 mg
• Jumlah Karbohidrat: 20 g
• Serat Pemakanan: 2 g
• Jumlah Gula: 14 g
• Protein: 32 g