Spicy Stir-Fried Chicken (Bul-Dak Bokkeum)
Spicy Stir-Fried Chicken (Bul-Dak Bokkeum)
Craving Chuncheon Dakgalbi? Try This Sweet & Spicy Stir-Fried Chicken!
Feeling a bit greasy after holiday feasts? It’s time to invigorate your palate with some spicy goodness! This recipe is all about a simple, delicious sauce that transforms chicken into a savory and fiery delight, reminiscent of Chuncheon Dakgalbi. Perfect for a quick meal or a satisfying snack! (Source: All Recipes of the World, 10000 Recipe)
Main Ingredients- 500g boneless chicken thigh (pre-cut pieces will save you time)
- 1 piece of tteokbokki rice cake stick (long sticks are visually appealing when cooked)
- 1 Cheongyang chili pepper (add up to 2 if you enjoy extra heat)
Chicken Marinade Ingredients- 1 Tbsp Cheongju (or cooking wine) (helps remove any unwanted chicken odor)
- Pinch of salt (adjust to your taste)
- Pinch of black pepper (for a fresh peppery note)
Spicy & Sweet Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste – the base of our spicy flavor)
- 1.5 Tbsp Gochugaru (Korean chili flakes – for color and heat, adjust as needed)
- 2 Tbsp Soy sauce (adds umami and saltiness)
- 0.5 Tbsp Minced garlic (for aromatic depth)
- 1 Tbsp Oligosaccharide (or corn syrup – for a glossy finish and sweetness)
- 0.5 Tbsp Sugar (enhances the sweetness)
- 1 Tbsp Maesil-cheong (Korean plum extract – adds a delightful sweet and tangy note)
- 0.5 Tbsp Sesame oil (for a nutty aroma)
- Pinch of black pepper (for finishing)
- 1 Tbsp Cheongju (or cooking wine) (helps remove any unwanted chicken odor)
- Pinch of salt (adjust to your taste)
- Pinch of black pepper (for a fresh peppery note)
Spicy & Sweet Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste – the base of our spicy flavor)
- 1.5 Tbsp Gochugaru (Korean chili flakes – for color and heat, adjust as needed)
- 2 Tbsp Soy sauce (adds umami and saltiness)
- 0.5 Tbsp Minced garlic (for aromatic depth)
- 1 Tbsp Oligosaccharide (or corn syrup – for a glossy finish and sweetness)
- 0.5 Tbsp Sugar (enhances the sweetness)
- 1 Tbsp Maesil-cheong (Korean plum extract – adds a delightful sweet and tangy note)
- 0.5 Tbsp Sesame oil (for a nutty aroma)
- Pinch of black pepper (for finishing)
Cooking Instructions
Step 1
First, wash the Cheongyang chili pepper, remove the stem, and finely slice it. Rinse the chicken thigh meat under cold water, pat it dry with paper towels, and then cut it into bite-sized pieces (about 3-4 cm). This size is easy to stir-fry and eat.
Step 2
In a bowl, combine the cut chicken thigh meat with the marinade ingredients: 1 Tbsp Cheongju, a pinch of salt, and a pinch of black pepper. Gently mix everything together and let it marinate for 10 minutes. This step is crucial for tenderizing the chicken and removing any gaminess.
Step 3
In a separate small bowl, combine all the sauce ingredients: 1 Tbsp Gochujang, 1.5 Tbsp Gochugaru, 2 Tbsp Soy sauce, 0.5 Tbsp Minced garlic, 1 Tbsp Oligosaccharide, 0.5 Tbsp Sugar, 1 Tbsp Maesil-cheong, 0.5 Tbsp Sesame oil, and a pinch of black pepper. Whisk them together until you have a smooth, well-blended sauce. Preparing the sauce in advance makes the cooking process much smoother.
Step 4
Heat a frying pan over medium heat and add a little cooking oil. Add the marinated chicken thigh pieces and stir-fry until they turn white and are about 50-60% cooked. Once the chicken is partially cooked, pour in the prepared sauce. Increase the heat to high and stir-fry quickly, ensuring the sauce coats the chicken evenly. Quick stir-frying helps develop a nice glaze.
Step 5
When the chicken is fully cooked, add the prepared rice cake stick and the sliced Cheongyang chili pepper to the pan. Stir-fry for another 1-2 minutes, mixing everything well until the rice cakes are tender and the sauce has coated all the ingredients evenly, giving them a beautiful glossy sheen. Your delicious Bul-Dak Bokkeum is ready to be enjoyed!
