Spicy Buldak Fire Chicken with Crispy Rice Cakes
A quick and flavorful Korean-inspired dish featuring tender chicken, crispy rice cakes, and a spicy gochujang sauce, topped with melted cheese. Perfect for a weeknight dinner.
Equipment Needed
- Broiler
- Large bowl
- Oven-safe skillet
Ingredients
- 1.50 lbSkinless, boneless chicken breasts(Cut into 1-inch pieces)
- 1.00 tspKosher salt(Season chicken generously)
- 4.00 clovesGarlic cloves(Finely grated)
- 1.00 pieceGinger(2-inch piece, peeled and finely grated)
- 0.30 cupGochujang(Korean chili paste)
- 2.00 TbspGochugaru(Korean red pepper flakes)
- 1.00 TbspHoney(Adds sweetness)
- 1.00 TbspSoy sauce(Adds umami)
- 1.00 lbKorean rice cakes(Cylindrical preferred)
- 1.00 TbspOlive oil(Extra virgin)
- 1.00 cupChicken broth/water(Low-sodium)
- 12.00 ozMozzarella cheese(Low-moisture, coarsely grated)
- nullScallions(For garnish)
Instructions
Marinate chicken with salt, garlic, ginger, gochujang, gochugaru, honey, and soy sauce. Let sit for at least 10 minutes.
Estimated time: 10 minutes
Soak rice cakes in cold water for 10 minutes, then drain.
Estimated time: 10 minutes
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned, stirring occasionally.
Estimated time: 3 minutes
Pour in chicken broth/water, scraping up browned bits. Add rice cakes and cover. Cook until rice cakes are tender (1-2 minutes).
Estimated time: 2 minutes
Uncover and cook, stirring frequently, until sauce thickens (3 minutes).
Estimated time: 3 minutes
Sprinkle mozzarella cheese over the chicken and rice cakes.
Estimated time: 1 minutes
Broil until cheese is melted and bubbly (4 minutes).
Estimated time: 4 minutes
Garnish with sliced scallions and serve immediately.
Estimated time: 1 minutes
Optional: Serve with a side of steamed vegetables or a simple salad.
For extra flavor, add a pinch of sesame oil to the sauce.