Spicy buldak chicken (닭갈비)
Korean · meal · Serves 2 · 25m total · ↑ Protein & Fib
Inspired by @joexfitness · Watch on IG ↗
626 kcal51 g protein67 g carbs17 g fat
A fiery Korean stir-fry of crispy chicken thighs, rice cakes, and onions tossed in a gochujang-gochugaru buldak sauce, finished with melted mozzarella.
Cook timeline
Wall clock: 25mActive: 24mPassive: 1mParallel tracks: 1
0m
5m
10m
15m
20m
25m
Sear chicken thighs
Mix buldak sauce
Chop onions
Sauté vegetables and sauce
Melt mozzarella on top
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Equipment
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Nonstick Skillet
- Stovetop Burner
Steps
25m- 1. Mix buldak sauce3m1.5 tbsp soy sauce · 2 tbsp gochugaru · 1 tbsp oyster sauce · 1 tbsp mirin · 1 tbsp brown sugar · 1.5 tbsp gochujang · 1 tbsp garlic · 2 tsp black pepper · 1 tsp sesame oil
- 2. Chop onions3m1 whole spring onion · 1 cup red onion
- 3. Sear chicken thighs14m14 oz boneless skinless chicken thighs · 1 second spray oil
- 4. Sauté vegetables and sauce3m100 g Korean rice cakes
- 5. Melt mozzarella on top1m + 1m0.25 cup low fat mozzarella cheese
When ready to eat
Portion into 2 plates and enjoy immediately.