Korean
Korean - Meat and Poultry
Buldak
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g chicken thighs, cut into bite-size pieces
- • 3 tbsp gochujang
- • 2 tbsp gochugaru
- • 3 tbsp soy sauce
- • 2 tbsp honey
- • 6 cloves garlic, minced
- • 1 tbsp ginger, grated
- • 1/2 tsp black pepper
- • 2 spring onions, thinly sliced
Preparation Steps
1
Phase 1
Combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, and pepper; coat the chicken and marinate 1 hour.
2
Phase 2
Heat a pan over high heat with a little oil and sear the chicken in a single layer until charred in spots.
3
Phase 3
Continue cooking 8-10 minutes, turning, until the sauce caramelizes and the chicken is cooked through.
4
Phase 4
Top with spring onions and serve hot with rice to offset the heat.