KOREAN FIRE CHICKEN - BULDAK
500 g chicken fillet
½ tablespoon vegetable oil [for frying]
100 g mozzarella cheese
1 tablespoon mayonnaise to serve [Korean or Japanese]
1 spring onion
[for decoration]
sesame seeds [optional]
sauce
½ tablespoon sugar
1 tablespoon Korean chilli powder
[substitute with a chilli-paprika powder blend]
½ tablespoon sesame oil
½ tablespoon gochujang
[Korean chilli paste]
1 tablespoon honey
1 tablespoon soy sauce
2 cloves garlic
1 cm ginger
¼ large nashi [Asian pear]
_ trim fat from chicken and cut into 5cm pieces
_ grate garlic, ginger and nashi pear
_ combine all sauce ingredients and mix well
_ turn on the grill function of your oven
_ fry chicken in a small amount of oi until golden in an oven-proof pan
[best in batches so they brown from all sides nicely]
_ place all chicken back into the pan and add fire chicken sauce
_ cover and simmer for 5 minutes
[if the sause feels watery simmer without a lid - sauce should be creamy]
_ crumble cheese on top
_ place pan into the oven and grill for another 5 minutes
[until the cheese is melted]
_ sprinkle with chopped spring onion
[serve with rice and drizzle with mayonnaise]
KOREANISCHES FEUER HUHN - BULDAK
500 g Hähnchenfilet
½ Esslöffel Pflanzenöl
[zum Braten]
100 g Mozzarella Käse
1 Esslöffel Mayonnaise zum Servieren [koreanische oder japanische]
1 Frühlingszwiebel
[zur Dekoration]
Sesamkörner [optional]
Sauce
½ Esslöffel Zucker
1 Esslöffel koreanisches Chilipulver
[durch eine Chili-Paprika-Pulver-Mischung ersetzen]
½ Esslöffel Sesamöl
½ Esslöffel Gochujang [koreanische Chilipaste]
1 Esslöffel Honig
1 Esslöffel Sojasauce
2 Zehen Knoblauch
1 cm Ingwer
¼ große Nashi [asiatische Birne]
