KOREAANSE BULDAK CHICKEN

BBQ Junkie’s Koreaanse Buldak checken

  • Number of people: 4
  • Preparation time: 8 hours
  • Marinating: 1 hour
  • Preparation time: 25 minutes
  • Rest time: 5 minutes

What do you need?

Ingredients (for 4 persons):

  • 800 grams of chicken thighs
  • 1.5 sphere of mozzarella (grated)
  • 2 Spring Onions (in thin rings)
  • 1 tablespoon Sesame seeds

For the Marinade/Sauce:

  • 100 milliliters of soy sauce
  • 100 milliliters of chicken broth
  • 100 milliliters Water
  • 40 grams of Honey
  • 60 grams of Gochujang (Korean chili paste)
  • 25 grams of Gochugaru (Korean chili flakes)
  • 1 tablespoon of sesame oil
  • 2 tablespoons of sunflower oil
  • 4 cloves of garlic (finely chopped)
  • 2.5 inches Fresh Ginger (grated)
  • 2 teaspoons Freshly Ground Black Pepper
  • 2 large Red Peppers (in thin rings)

Preparation

For this dish, it is important that you start preparing the marinade and sauce on time. This is because it needs to cool completely before you marinate the chicken thighs in it. I did this in the evening, after which the marinade went into the refrigerator overnight.

Put a pan on medium heat and put the sunflower oil in it. Then fry the garlic and ginger in it for about 1 minute and then add the black pepper and sliced red chilies. Fry this for about 30 seconds more.

Meanwhile, mix the chicken broth, water, soy sauce, honey, Gochujang, Gochugaru and sesame oil in a bowl until smooth and add to the ingredients in the pan.

Bring to a boil and then simmer over low heat until about half is left. This will take about 10 minutes. Then remove the pan from the heat and let cool completely.

Once the marinade/sauce has cooled, put half of it in a sealable container or bag and add the chicken thighs. Mix well and let marinate for at least an hour, but preferably longer.

Marinated long enough? Then light the BBQ, first going for direct heat and a temperature of about 230 degrees. In doing so, place the cast iron grill rack on the BBQ to get hot.

BBQ at temperature? Then remove the chicken thighs from the marinade and grill them for about 4 minutes per side on the cast iron grill.

Now remove the grilled chicken thighs from the BBQ and place them on a cutting board. Now prepare the BBQ for indirect heat and a temperature of about 230 degrees.

Cut the chicken thighs into pieces about 4 cm in size and put them in the skillet. Add the reserved sauce to the chicken and mix well.
Then spread the grated mozzarella over the skillet with Korean chicken and put the skillet on the BBQ. Close the BBQ with the lid and cook until the mozzarella is nicely melted. About 8 to 10 minutes.

Remove the skillet with the handle back from the BBQ and let rest for 5 minutes. Then sprinkle with the sesame seeds and spring onion rings and then serve immediately. Enjoy your meal!

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