Buldak Recipe (Korean Fire Chicken)

chilipeppermadness.com

Paul Schepperley

1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)

¼ cup gochugaru Korean hot pepper flakes

¼ cup gochujang I use the hot variety

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 tablespoon sesame oil

2 tablespoon rice syrup or use honey or corn syrup

2 to 3 spicy Korean chili peppers chopped (or use other small spicy red chilies)

6 large garlic cloves minced

2 teaspoons grated ginger

Salt and black pepper to taste

¼ cup water or chicken stock

2 cups mozzarella cheese shredded (optional)

For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes

Directions at chilipeppermadness.com

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