Korean Fire Chicken (Buldak) with Cheese and Corn

Korean Fire Chicken (Buldak) with Cheese and Corn

Spicy hot Korean chicken covered in mellowing melted cheese and sweet corn, the perfect balance of spicy, sweet and savoury!

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ingredients

For the corn:

• 1 tablespoon butter (optional)
• 2 cups corn (optional)

For the chicken:

• 1 pound boneless and skinless chicken thighs or breasts, thinly sliced or cut into bite sized pieces
• 1 small onion, grated
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 2 tablespoons soy sauce (gluten-free for gluten-free)
• 2 tablespoons brown sugar (or rice syrup, or honey)
• 2 tablespoons mirin* (optional)
• 1 tablespoon rice vinegar
• 2 tablespoons gochujang* (optional) (gluten-free for gluten-free)
• 1 tablespoon gochugaru* (optional) (gluten-free for gluten-free)
• 1 tablespoon oil
• 1 teaspoon sesame oil
• 1 cup mozzarella (or provolone), shedded
• 2 green onions, thinly sliced

directions

For the corn:

1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes, before setting aside.

For the chicken:

2. Marinate the chicken in the mixture of the onion, garlic, ginger,soy sauce, brown sugar, mirin, vinegar, gochujang, and gochugaru, for 20 minutes to overnight.
3. Heat the oil in a large skillet over medium-high heat, add the chicken and cook, about 10-15 minutes, before reducing teh heat and mixing in the sesame oil.
4. Sprinkle the cheese on top, cover and let the cheese melt before sprinkling on the corn and green onions.

Nutrition Facts: Calories 412, Fat 19g (Saturated 7g, Trans 0), Cholesterol 136mg, Sodium 1018mg, Carbs 24g (Fiber 2g, Sugars 10g), Protein 33g

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