Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term "bul" translates into "fire" in Korean and "dak" means chicken, so it is quite spicy in taste.
Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered a fairly new cuisine. Most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.
An order of bul-dak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with herbs. It’s usually enjoyed as an appetizer while drinking a cold beer or soju at popular bars or restaurants.
Recommended restaurant in New Jersey: Ja Yu In
Recommended restaurant in New York: Mani Mani
Recipe Ingredients: Chicken Preparation
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6 chicken drum sticks (de-boned) or 2 chicken breasts
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2 tbsp of soy sauce
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1 tbsp of sugar
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1 tbsp of traditional corn syrup (substitution honey)
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2 tbsp ‘cheong ju (clear rice wine similar to Japanese sake)
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1 stalk of green onion
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Black pepper ground to taste
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Olive oil
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Roasted sesame seeds (optional)
Recipe Ingredients: Marinating Sauce
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2 jalapenos (substitution chili pepper)
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½ cup of Korean pear (substitution Asian pear)
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¼ of onion
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3 cloves of garlic
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2 tbsp of soy sauce
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1 tsp of spicy yellow mustard
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1 tbsp of sesame oil
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1 tbsp of sugar
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1 tbsp of ‘mul yut’ (substitution honey)
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1 tbsp of sugar
Cooking Directions
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Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces
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In a large bowl, mix chicken with soy sauce, sugar, mul yut, cheong ju and ground pepper. Marinate in refrigerator for 30 minutes
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Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use
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On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion
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Take out chicken only and leave excess ingredients in frying pan or skillet
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In a large bowl, thoroughly mix chicken with blended sauce from step 3
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In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat
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Serve hot on plate
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Sprinkle chopped green onions for garnish
