How to Make Buldak (Hot and Spicy Chicken)

1.Rinse chicken drum sticks in cold water and de-done meat with a sharp knife. Cut into 4 even pieces per leg drum -OR- rinse chicken breasts in cold water and cut into bite-size pieces.

2.In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.

3.Marinate in refrigerator for 30 minutes.

4.Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.

5.On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.

6.Take out chicken only and leave excess ingredients in frying pan or skillet.

7.In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.

8.In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.

9.Serve hot on plate.

Key Ingredients: Chicken drum sticks/ Chicken breast, Soy sauce, Sugar, Traditional corn syrup (substitution honey), Cheong ju (clear rice wine similar to Japanese sake), Green onion, Black pepper, Olive oil, Sesame seeds (optional), For marinating sauce:, Gochugaru (red chili pepper flakes), Alapenos, Korean pear (substitution asian pear), Onion, Garlic, Soy sauce, Spicy yellow mustard, Sesame oil, Sugar, Mul yut (substitution honey)