6 Chicken drumsticks; boned -OR-
2 Chicken breasts
2 tb Soy sauce
1 tb Sugar
1 tb Traditional corn syrup or
- honey
2 tb Cheong ju (sub sake)
1 Green onion
Black pepper; ground
Oil
Roasted sesame seeds
Marinating Sauce:
3 tb Gochugaru (red chile flakes)
2 Jalapenos
1/2 c Korean pear
1/4 Onion
3 cl Garlic
2 tb Soy sauce
1 ts Spicy yellow mustard
1 tb Sesame oil
1 tb Sugar
1 tb Mul yut (malt syrup) or
- honey
2 tb Soy sauce
1 tb Sugar
There are usually fresh vegetables served with this dish to blend
in the taste. Cubed-cut sweet radishes along with salad and onions
are popular.
An order of buldak 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 cheese as well as various herbs. It's usually
enjoyed as an appetizer while drinking a cold mekju or soju at
bars or restaurants.
Rinse chicken drum sticks in cold water and bone 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
In a large bowl, mix chicken with soy sauce, sugar, mul yut
(substitution honey), cheong ju, and ground pepper.
Puree all marinating sauce ingredients together in a blender. Once
completed, leave aside for later use. Marinate in refrigerator for
30 minutes.
On a non-stick frying pan or skillet, cook prepared chicken over
medium heat until meat is just short of desired completion. Take
out chicken only and leave excess ingredients in frying pan or
skillet.
In a large bowl, thoroughly mix chicken with blended sauce from
steps 2 & 3. In the same frying pan or skillet, add oil to taste
and cook for an additional 3 to 4 minutes in medium high heat.
Serve hot.
