Smoked Cheese Fire Chicken
Our version of the cult Korean dish Cheesy Buldak Fire Chicken which left a spicy sear on our lips in Seoul. Not many of us are lucky enough to have a charcoal grill at home so we’ve used smoked cheese instead of the usual mozzarella for added street food smokiness.
// Get ready to cook:
Method:
1. Place diced chicken breast in a bowl. Add Korean Apple Bulgogi, smoked paprika and sriracha chilli sauce; mix well until even coated.
2. Heat a pan to medium heat. Add 1 Tbsp oil then chicken mixture to pan. Add 2 Tbsp water to the bowl to wash out any marinade and add to the pan. Cover the pan with a lid and leave to cook for 5mins.
3. Uncover to stir, then cover again and cook for a further 5mins. Remove pan from heat. If mixture looks too dry at any point just mix in another 1 Tbsp water.
4. Turn on oven grill to high heat. Top chicken with smoked cheese and place the pan in the oven for 1 min until cheese melts and turns golden. Garnish with spring onion and serve with white rice.
Shop List:
3 Tbsp (45g) Korean Apple Bulgogi
1 Chicken Breast, Diced
1 tsp Smoked Paprika
1½ Tbsp Sriracha Chilli Sauce
50g Smoked Cheese, Grated
1 Spring Onion, Sliced
FOODIE TIPS
Greenhouse Effect
Covering the pan traps the heat and juices to cook the chicken but also keeps it moist. Like a greenhouse.
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Korean Apple Bulgogi
OUR INSPIRATION
Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!
About this dish:
Serves:
1
ACTIVE Time:
25 mins
Total Time:
25 mins
Chilli:
3 Hot
Cooking Equipment Needed: 1 Frying Pan, 1 Lid
Make It Your Own: Experiment with different kinds of cheeses but just make sure they are good for melting. A mixture of shredded mozzarella and cheddar is usually the go-to but we recommend trying Swiss cheeses like Gruyere and Emmental and also Dutch Gouda. These have a fruity and slightly nutty flavour and will melt well to give a nice molten crust to your fire chicken.