Fire Chicken Buldak
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 20 minutes marinating time
Cooking time: 10 minutes per batch
Serves: 4-6 people
- 150g/5ozs. gochujang red pepper paste
- 170g/6ozs nashi pear, cored and cubed
- 90ml/3flozs water
- 1.5 tablespoons Korean red pepper powder or gochugaru (can also use regular chilli powder)
- 1 tablespoon soy sauce
- 5 cloves garlic, peeled
- 2.5 tablespoons/50g/1.7ozs sugar
- 2 teaspoons sesame oil
- 2 teaspoons chicken stock powder
- 1kg/2.2lbs chicken thigh fillets
- 1 teaspoon oil
- 2 tablespoons toasted sesame seeds
- 1 large green chilli, sliced (optional)
- 1 large perilla or shiso leaf, finely sliced as garnish (optional)
- 500g ttebokki (Korean rice cakes or pasta)
- 200g/7ozs tasty cheese, grated
- 1 tablespoon finely chopped chives
Step 1 - First make the marinade. Place the gochujang, nashi pear, water, chilli powder, soy sauce, garlic, sugar, sesame oil and chicken stock powder in a food processor and blend until smooth. Set aside.
Thermomix directions: place the gochujang, nashi pear, water, chilli powder, soy sauce, garlic, sugar, sesame oil and chicken stock powder in the TM bowl and set to 15 seconds, speed #7. Set aside.
Step 2 -Take each chicken fillet and cover with cling film and flatten with a tenderiser. I use the flat side, then remove the cling film and then take the textured end to the really thick areas. Slice into 1/2 inch wide strips. Mix the chicken strips with the marinade and sit in the fridge for 20 minutes.
Step 3 -Then remove chicken from the fridge and heat up a large non stick pan on medium heat and add the sliced chilli. Add a small amount of oil (around 1 teaspoon), you won't need much and fry the chicken-do this in 2-3 batches so that it doesn't stew. You want this around medium heat because on high heat is spits a lot. Cook for around 10 minutes until chicken is caramelised lightly on the outside and cooked through on the inside. You can also grill (broil) the chicken for 7 minutes on each side if you prefer. Season if needed (it should be well seasoned so may not need any).
Step 4 - While the chicken is cooking boil the ttebokki in a large pot of boiling water for 5-7 minutes. Drain and rinse under cold water. Add to the pan and mix with the sauce adding more sauce if needed. Spoon into a ceramic or metal serving dish and cover with grated cheese. Grill for 4 minutes until melted and browned. Sprinkle with chives and serve immediately.
Healthy serving suggestion: serve chicken (no cheese or ttebokki) with soft salad leaves or perilla/shiso leaves.