Buldak

Buldak is a popular Korean dish that is known for its fiery heat. The name 'Buldak' translates to 'fire chicken' in English, which is a fitting description of its spicy nature.

History

Buldak was first introduced in South Korea in the early 2000s during a period of economic recession. At the time, the poultry industry was struggling, and Buldak was created as a way to boost chicken sales. The dish quickly gained popularity for its extreme heat, which was unusual in traditional Korean cuisine.

Preparation and Serving

Buldak is typically made with a whole chicken or chicken parts, which are marinated in a sauce made from gochujang (Korean red chili paste), soy sauce, sugar, and various spices. The chicken is then grilled or pan-fried until it is fully cooked and the outside is slightly charred.

In some variations of the dish, cheese is added on top of the cooked chicken and melted under a broiler. This version is known as 'cheese Buldak'.

Buldak is often served with soju, a Korean alcoholic beverage, as the spiciness of the dish pairs well with the drink's smooth and clean taste.

Popularity

The popularity of Buldak has spread beyond Korea, with many restaurants around the world offering their own versions of the dish. It has also inspired a variety of food products, including the notoriously spicy 'Buldak Bokkeum Myun' instant noodles.

See Also

• Korean cuisine
• Spicy food
• Gochujang
• Soju