Today, let’s make a Korean Fire Chicken Rice Bowl. Yes, that’s right. We’re going to put some Fire Chicken (Buldak) over the rice. Don’t worry about it! It won’t be that ridiculously spicy. It’ll be spicy good and super addictive.
Fire Chicken Rice Bowl (3-4 servings)
Ingredients:
- 1-2 green onions, to garnish
- 3 cloves garlic, divided
- 1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
- 1 cucumber
- 1/4 yellow onion
- Small pinch of kosher salt, to taste
- 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
- Generous pinch of toasted sesame seeds, to garnish
Fire Chicken Sauce:
- 1 tbsp minced garlic
- 3 tbsp extra spicy Korean chili pepper flakes (Cheongyang gochugaru)
- 2 tbsp regular Korean chili pepper flakes (gochugaru)
- 1.5 tbsp sugar
- 1 tbsp chicken bouillon powder
- 1 tbsp dasida (Korean beef stock powder)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 4 tbsp light corn syrup
- 1/4 tsp black pepper
- 2 tbsp Sprite
Cucumber Salad Dressing:
- 1/2 tbsp minced garlic
- 1.5 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted (ground) sesame seeds
- 1/2 tsp kosher salt
- 1 tsp Korean chili pepper flakes (gochugaru)
Instructions:
PREP INGREDIENTS
1. Thinly slice the green onions. Finely chop the garlic cloves.
2. Take boneless, skinless chicken thighs. Trim off any excess fat and cut them into bite-sized pieces.
MAKE SAUCE
To a small container, add 1 tablespoon of minced garlic along with the extra spicy Korean chili pepper flakes, regular Korean chili pepper flakes, sugar, chicken bouillon powder, Korean beef stock powder, soy sauce, oyster sauce, mirin, corn syrup, black pepper, and Sprite. Stir to combine.
(If this sounds too spicy for you, you can replace extra spicy one with regular Korean chili pepper flakes.)
MAKE FIRE CHICKEN
1. In a large wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add all the chicken and cook for 7 minutes or until nicely browned.
2. Reduce the heat to medium. Pour in the sauce. Mix together and cook for 3 minutes. (If you want to add some charred flavor, increase the heat to high and show me your wok skill or hit it with a blowtorch.) Once the chicken is cooked through, remove it from the heat and set aside.
MAKE CUCUMBER SALAD
1. Cut off the ends of the cucumber. Cut it into 1/4-inch (0.5-cm) thick slices. Transfer to a large mixing bowl.
2. Slice the onion into thin strips. Soak it in cold water for 5 minutes and drain.
3. To make the salad dressing, in a small container, add 1/2 tablespoon of minced garlic along with the vinegar, sugar, sesame oil, sesame seeds, salt and Korean chili pepper flakes. Stir together until well combined.
4. Add the drained onion into a bowl of cucumber. Add the salad dressing and toss together until every piece is evenly coated. Taste and add more salt if it’s needed.
ASSEMBLE
1. Divide the rice into serving bowls. Add a generous amount of fire chicken over the rice.
2. Add some cucumber salad to the side. Sprinkle with green onions and sesame seeds. Enjoy~!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Cabbage Rice Bowl
- Bulgogi Deopbap (Korean Ground Beef Rice Bowl)
- Oyakodon (Japanese Chicken and Egg Rice Bowl)
Korean Fire Chicken (Buldak)
Rice Bowl
4
servingsIngredients
1-2 green onions, to garnish
3 cloves garlic, divided
1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
1 cucumber
1/4 yellow onion
Small pinch of kosher salt, to taste
3-4 cups hot cooked rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
- Fire Chicken Sauce:
1 tbsp minced garlic
3 tbsp extra spicy Korean chili pepper flakes (Cheongyang gochugaru)
2 tbsp regular Korean chili pepper flakes (gochugaru)
1.5 tbsp sugar
1 tbsp chicken bouillon powder
2 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp mirin
4 tbsp light corn syrup
1/4 tsp black pepper
2 tbsp Sprite
- Cucumber Salad Dressing:
1/2 tbsp minced garlic
1.5 tbsp white vinegar
1 tbsp sugar
1 tbsp toasted sesame oil
1 tbsp toasted (ground) sesame seeds
1/2 tsp kosher salt
Directions
- Prep Ingredients
- Thinly slice the green onions. Finely chop the garlic cloves.
- Take boneless, skinless chicken thighs. Trim off any excess fat and cut them into bite-sized pieces.
- Make Fire Chicken Sauce
- To a small container, add 1 tablespoon of minced garlic along with the extra spicy Korean chili pepper flakes, regular Korean chili pepper flakes, sugar, chicken bouillon powder, Korean beef stock powder, soy sauce, oyster sauce, mirin, corn syrup, black pepper, and Sprite. Stir to combine. (If this sounds too spicy for you, you can replace extra spicy one with regular Korean chili pepper flakes.)
- Make Buldak
- In a large wok (or pan), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add all the chicken and cook for 7 minutes or until golden brown.
- Reduce the heat to medium and pour in the sauce. Mix together and cook for 3 minutes. (If you want to add some charred flavor, increase the heat to high and show me your wok skill or hit it with a blowtorch.) Once the chicken is cooked through, remove it from the heat and set aside.
- Make Cucumber Salad
- Cut off the ends of the cucumber. Cut it into 1/4-inch (0.5-cm) thick slices. Transfer to a large mixing bowl.
- Slice the onion into thin strips. Soak it in cold water for 5 minutes and drain.
- To make the salad dressing, in a small container, add 1/2 tablespoon of minced garlic along with the vinegar, sugar, sesame oil, sesame seeds, salt and Korean chili pepper flakes. Stir together until well combined.
- Add the drained onion into a bowl of cucumber. Add the salad dressing and toss together until every piece is evenly coated. Taste and add more salt if it’s needed.
- Assemble
- Divide the rice into serving bowls. Add a generous amount of fire chicken over the rice.
- Add some cucumber salad to the side. Sprinkle with green onions and sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
3 Comments
Great food,,, yummy 😋
Hello Aaron and Claire,
So so sorry to hear about recent event in Korea. I hope you, your friends and family are okay.
I have never ever made a comment on a website or youtube so this is big for me.
I want to say how much I truly enjoy your cooking vids.
I only saw you guys 2 weeks ago but have cooked a few dishes since then. Fire Chicken after tracking down the chili packs from a shop 30 minutes away. It tasted great but was not too spicy maybe not the ‘OMG its Spicey’ from Claire but amazing taste. Maybe the chili was not the right one. I also did the Japanese Curry with the Panko pork – fabulous! Tonight, I used the leftover curry sauce [frozen from last week] and had panko chicken instead of pork. I also added the Cucumber and Onion salad [with the chili]. Funny thing is this is the standout dish for me. I took your method of placing the onion in water to soften the strong flavour. Wow!!!! What a winner as it can go with so many other dishes. I look forward to making more of your creations. Thankyou so much for your inspiration. Please keep it going. Claire you are so funny with all your noises and straight out comments to Aaron on his dishes. We too work the same in our house where the cook does not do the dishes. Mind you when I cook, I clean along the way so there is almost nothing left to wash up.
Cheers Mark from Beaumaris in Melbourne
Made this this weekend for a potluck and everyone loved it that like spicy food. This is now on my list of foods to keep making. I absolutely love all your recipes.