korean spicy chicken

Most popular Korean side dish for dosirak (lunchbox) and for everyday meals. The spicy and sweet gochujang sauce is quite addicting when paired with the salty, chewy dried squid. Easy to prepare and keeps well up to weeks in fridge.

Korean Spicy Dried Squid Recipe (Ojingeochae Muchim)

squid strips (ojingeochae)

Tbsp gochujang

tsp red chili powder ((gochukaru))

soy sauce ((jin ganjang – kikkoman will do))

tsp sugar

garlic powder

maple syrup

mayonnaise

sesame seeds

sake

Boil hot water (about 2 cups). Put squid in a metal colander or sieve. Gently pour hot water over the dried squid strips. This process softens the squid but also removes some of the seasoning, making it less salty. Skip this step if you prefer chewy ojingeochae. If you do skip, also remember to use less soy sauce.

Mix gochujang, gochukaru, sake, soy sauce, sugar, garlic powder and maple syrup to make seasoning for dried squid recipe.

Heat pan on medium low heat and simmer the seasoning sauce for 2 minutes. Stir a few times. We don’t want to reduce the sauce, just cook the raw taste out of it.

Turn heat to LOW. Toss and mix dried squid strips with the sauce. Mix until squid strips are evenly coated. Turn OFF heat.

Mix in 1 tsp of mayonnaise.

Sprinkle lots of sesame seeds on top and that’s it!

Fast, EASY, perfectly SPICY chicken that's so tender and juicy! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes?

15-Minute Spicy Korean Chicken

gochujang sauce

soy sauce

sesame oil

rice vinegar

light brown sugar, packed

ginger

garlic, finely minced or pressed

chicken

olive oil

cornstarch

water

green onions, diced into thin rounds

sesame seeds,

To a large bowl, add the gochujang sauce,...

To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.

Add the chicken, cover, and place in the...

Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.

To a large skillet, add the olive oil,...

To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.

While the chicken cooks, to a small bowl...

While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.

After the chicken has cooked through, add the...

After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.

Remove pan from the heat, add the green...

Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The...

Fire chicken with cheese (Cheese buldak: 치즈불닭)

rice cake (optional)

green onion, chopped

black pepper

rice syrup (or corn syrup, sugar, honey)

garlic cloves, minced

ginger,

mozzarella cheese (optional),

my family is really pick and they LOVE this dish!! my mom requested that I make it tonight but we&hellip;

Make paste

Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.

Add chicken

Fry rice cakes

Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.

Cook chicken

Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.

Add rice cakes

Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.

Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you're using cheese, pre-heat the oven broiler.

Add cheese and melt

When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.

Serve

Remove and sprinkle with the chopped green onion. Serve hot.

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The guy had set up a homemade grill with real fire underneath, and was barbecuing huge chunks of chicken covered in a thick, spicy paste. With the flames and the smoke, it was a real festive sight, and there was a crowd of people gathering around, some to buy his chicken and some to just take part in the revelry. He had a banner on the side of his truck that said &quot;불닭&quot; (buldak). I had never heard the name before, but between the spicy chicken and the fire he was cooking it over, it seemed like a great name to me. I bought some and brought it home to my family. It was fantastic! These buldak trucks caught on: they would come out in the evenings, set up their makeshift fire pits, and grill spicy chicken over the flames. People would come out and take part in the fun. I can&#039;t set up a fire pit in my apartment, but my version is still plenty fiery! This buldak is spicy, a little sweet, and plenty soft and juicy. The crunchy rice cakes are my own variation and optional, but they give the dish a wonderful texture. If you want to make it less spicy, cut down on the hot pepper flakes, or use milder flakes. I use chicken breast in my recipe, but you could use chicken thigh, too. I hope you love this recipe! Let me know if you try it! Ingredients (4 servings) 2 pounds of chicken breast, cut into &frac34; or 1 inch cubes. &frac12; cup hot pepper flakes 2 to 3 tablespoons hot pepper paste 1 tablespoon soy sauce 3 tablespoons vegetable or corn oil. &frac12; teaspoon ground black pepper. ⅓ cup rice syrup (or corn syrup, sugar, honey) 6 large garlic cloves, minced. 2 teaspoons ginger, minced. 1 pound mozzarella cheese (optional), cut into small pieces. 1 cup of sliced rice cake (optional) 1 green onion, chopped. &frac14; cup water. Directions. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste. Add the chicken and mix well by hand. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you&#039;re using cheese, pre-heat the oven broiler. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly. Remove and sprinkle with the chopped green onion. Serve hot.

Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.

Dakgalbi with Cheese - Korean Spicy Chicken Stir Fry

chicken thighs (diced (around 4 thighs))

cabbage (2-3 cups once diced)

carrot (sliced)

potato

Korean rice cakes ((tteok))

spring onion / green onion

vegetable oil (for cooking)

Korean hot pepper paste / gochujang

tbsp garlic

tbsp rice wine (or mirin)

Korean hot pepper flakes / gochugaru

tbsp sugar

tsp sesame oil

tsp ginger

cheese (grated, tasty

lettuce (small, leave as whole leaves)

(optional)

Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl.

Marinate

Now add the diced chicken and stir well to make sure every piece is coated in deliciousness. Marinate in the fridge for at least 30 mins (or overnight for even better flavour!)

For the Marinade:

Heat

Let’s get cooking! Heat the vegetable oil in a large flat-bottomed fry pan or cast iron fry pan over a medium high heat.

Layer

Now create a base layer with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinated chicken straight over the top.

Stir Fry

Let it cook for a minute or two, then reduce the heat and stir fry until cooked through. We found that covering it with a lid helps to steam and cook the ingredients through faster, in particular the sweet potato and chicken.

Steam

Keep an eye on the ingredients and stir regularly to make sure they don’t stick to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken.

Garnish

Once the chicken is cooked through, garnish with spring onion and sprinkle with grated cheese. Let it melt down into melty, cheesy goodness.

Serve with fluffy white rice, and lettuce or perilla to wrap.

For the Dakgalbi:

https://www.youtube.com/watch?v=8iSeROmDOmo

Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.

Popular in the Chuncheon region of South Korea, Dakgalbi is spicy Korean stir fried chicken usually cooked with rice cakes, cabbage, carrot and sweet potato.

The marinade has a gochujang (Korean hot pepper paste) base paired with the Korean chilli flakes to give it a good heat that will warm your soul without your eyes watering.

While there are versions without cheese, we LOVE the version with the iconic cheese strip down the centre.

You can even freeze the leftovers or turn it into a Dakgalbi fried rice!

RECIPE STEPS
00:00 - How to Make Dakgalbi
00:04 - Marinate the chicken
00:30 - Layer vegetables in cast iron pan
00:38 - Top with marinated chicken
00:41 - Mix all ingredients together
00:46 - Cover and steam
00:55 - Garnish with spring onion and cheese

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Spicy Korean Chicken Stir Fry - Dakgalbi [Ready in 30 Minutes!]

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Easy Dakdoritang (Spicy Korean Chicken Stew)

onion

(500 grams) potatoes

(100 grams) carrot

water (anchovy stock, dashi,

green onion and chili pepper (sliced)

sesame seeds (optional,

tbsp Gochugaru (Korean chili flakes) (or to taste)

garlic (minced)

tbsp honey (or sugar)

tbsp Gochujang (Korean chili paste)

tsp black pepper

[Optional] Bring a large pot of water to a boil. Parboil the chicken for 2 minutes, rinse under cold water, and pat dry. This process will remove the smell, excess oil, and impurities from the chicken.

Combine all sauce ingredients in a bowl. In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss well to coat and cook for 2 minutes.

Add water and stir to combine. Cover and boil for about 15 minutes, stirring occasionally. Stir in potatoes and carrots, cover, and cook for another 10 minutes.

Remove cover, add green onion and chili pepper, and cook for an additional 5 minutes, or until the stew is thickened to your liking.

Garnish with sesame seeds and fresh green onions if you prefer, and serve over a bowl of steamed rice. Enjoy!

Gochujang Chicken is a one-pot meal in which chicken is marinated with Korean spice paste, then cooked and served alongside pickled cucumber.

Gochujang Chicken (Korean Spicy Chicken)

chicken thighs (or breast halves)

olive oil (for cooking)

water (adjust to cooker requirement)

Soy Sauce

Gochujang (Korean chili paste)

Honey

Garlic Paste

Ginger Paste

rice Vinegar (or apple cider vinegar)

pear apple

salt (optional. Adjust to taste)

onion (sliced thin)

English cucumbers

¼ white onion, thinly sliced

green onions, very thinly sliced

garlic paste (½ garlic clove grated on microplane)

salt

gochugaru (Korean hot pepper flakes) (or gochujang)

rice vinegar (or Apple Cider Vinegar)

sugar (adjust

white jasmine rice

Butter lettuce head for Lettuce Cups

If using an English cucumber, cut in half, lengthwise, and then cut diagonally into thin slices. If using Persian cucumbers, simply cut diagonally into thin slices. Slice onions and green onion, and grate half a garlic clove on a microplane.

Combine all the pickling ingredients listed under &#39;Spicy Cucumber Salad&#39; and toss the cucumbers and onions in it.  Refrigerate for 30 minutes. This time allows all the flavors to blend well.  Serve it cold! 

Oi Muchim (Spicy Cucumber Salad)

In a large mixing bowl, prepare marinade by mixing together everything listed under &quot;marinade&quot;. Add chicken and mix well. Refrigerate chicken for 30 minutes to an hour.

Heat oil in the Instant Pot on SAUTE mode. Add the chicken along with the marinade. Add very little water as the chicken and marinade would also release liquid while cooking.

Optional Step: If you want to cook pot-in-pot rice, place a trivet in the center of the pot, on top of the chicken. In an oven-safe bowl, combine rinsed rice, water, and salt. Place that on top of the trivet. 

Close the lid and set the vent to sealing position. Hit Cancel. Select Manual or Pressure Cook and set the timer for 6 minutes at high pressure.

When the cooking is done, wait for 10 minutes then manually release the pressure. When the pin drops, open the lid.

Transfer the chicken to a cutting board. Let it rest for 5 minutes, then slice thinly. If you want to thicken the sauce, turn on SAUTE and simmer for 2-3 minutes until it thickens to your liking. Add the sliced chicken back to the pot and stir to coat it with the sauce.

Serve with pickled cucumber over rice, or, lettuce cups for a low-carb option.

Gochujang Chicken

You can make this bulgogi in a stovetop as well.  Follow the steps above to marinate the chicken.  Heat a heavy bottom skillet on medium high heat and dump everything in.  Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thickened to your liking.

Stovetop Recipe

https://www.youtube.com/watch?v=ypIFcSCNuTA

Gochujang Chicken is a spicy, sweet, and tangy one-pot meal served with a quick pickled cucumber salad. 

Full Recipe: https://spicecravings.com/instant-pot-korean-spice-chicken

Make this Korean spicy chicken in the Instant Pot and serve it with jasmine rice following the pot-in-pot cooking method, or lettuce cups for a flavor-packed, low-carb meal.

#spicecravings #koreanchicken #gochujang #chickenandrice #chickenrice #onepotmeal #onepotmeals #asianfood #instantpotrecipes

Gochujang Chicken - Spicy Korean Chicken

My light and meatless take on a classic Korean stew that traditionally uses beef or pork. The broth is made with dried anchovy stock so it’s not vegetarian.&nbsp;

Gochujang Hobak Jjigae (Spicy Zucchini Stew)

anchovies

water ((or water used to rinse the rice))

-6 dried shiitake mushrooms

zucchini

oz sliced firm tofu ((optional))

green onions

mushroom water ((that

tsp salt

tsp chopped garlic

tsp chosun or gook kanjang

garlic powder ((optional))

Soak the dried shiitake mushrooms in cold water for 30 min or more until the stems are fully soft. If you don’t have the 30 min, you can speed things up by soaking the shitake in warm or hot water while making sure they are all fully immersed.  DO NOT DISCARD MUSHROOM WATER.

Make the dried anchovy stock by adding about 1 cup of dried anchovies into a pot and add 6 cups of cold water. DO NOT cover the pot when making the stock. Covering the pot will trap the fishy smell and you will end up with the fishy smell infused into your stock. Heat and keep it simmering for 20 minutes.

Remove and discard anchovies after 20min.

While the anchovy stock is simmering, cut your vegetables. Zucchini cooks quickly and gets really soft so cut them in larger chunks. When the mushrooms are fully re-hydrated, take them out of the water, squeeze slightly, cut off the stem, and slice off the cap part. Simply slice your onions.

Stir in 2 Tbs of gochujang to the simmering anchovy stock, making sure it is well mixed in. Add 1 cup of the mushroom water that comes from soaking the shiitake mushrooms.&nbsp;

Turn up the heat to medium and add the cut onions and mushrooms. Cover and let it cook for 5 minutes.

To the pot, add zucchini, tofu, chopped garlic, garlic powder, gook kanjang and just 1 tsp of salt. Raise the heat to medium high, cover and let it cook for another 10 minutes or so. 

After 10 minutes, taste the jjigae. The full flavor may not yet be there but try to taste the saltiness. Depending on the kind of salt you use, you may need to add more.&nbsp;

Lower the heat to low and let it simmer for another 5 to 10 minutes. Add green onions a couple minutes before you turn off heat or use as garnish at the end. It’s now ready to eat.

If you&#039;re a spicy food lover, dakgalbi is one of the best dishes in the world! It combines chicken marinated in a to-die-for spicy sauce with Korean sweet potatoes, green cabbage, rice cakes, and kkaennip leaves. Top it with cheesy mozzarella, and stir-fry the leftovers to make the best spicy chicken fried rice ever!

Top 8 korean spicy chicken recipes from across the web

The most viewed korean spicy chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

15-Minute Spicy Korean Chicken

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Gochujang Chicken (Korean Spicy Chi...

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Top 8 korean spicy chicken recipes from across the web

The most viewed korean spicy chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Spicy Dried Squid Recipe (Oj...

15-Minute Spicy Korean Chicken

Fire chicken with cheese (Cheese bu...

Dakgalbi with Cheese - Korean Spicy...

Easy Dakdoritang (Spicy Korean Chic...

Gochujang Chicken (Korean Spicy Chi...

Gochujang Hobak Jjigae (Spicy Zucch...

Cheese Dakgalbi - Korean Spicy Chic...

The most viewed korean spicy chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine