Buldak
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 piecesu003cbr /u003e In a large bowl, mix chicken with soy sauce, sugar, mul yut (substitution honey), cheong ju and ground pepper.u003cbr /u003e Marinate in refrigerator for 30 minutes.u003cbr /u003e Puree all marinating sauce ingredients together in a blender. Once completed, leave aside for later use.u003cbr /u003e On a non-stick frying pan or skillet, cook prepared chicken over medium heat until meat is just short of desired completion.u003cbr /u003e Take out chicken only and leave excess ingredients in frying pan or skillet.u003cbr /u003e In a large bowl, thoroughly mix chicken with blended sauce from steps 2 & 3.u003cbr /u003e In the same frying pan or skillet, add olive oil to taste and cook for an additional 3-4 minutes in medium high heat.u003cbr /u003e Serve hot on plate.
Utensils
Ingredient Quantity Measure Comments
Chicken 2 breasts
Soy Sauce 2 Tbs 15ml
sugar - white 2 Tbs 15ml
Honey 1 Tbs 15ml
Rice Wine or Sherry 2 Tbs 15ml
Spring Onions 1
pepper black 0.5 tsp 5ml
olive oil 0
Sesame Seeds 0 roasted
Cayenne Pepper 0.5 tsp 5ml (marinade)
chillies green (fresh) 2
Apple 0.5
onion 0.25
garlic 3 clove
Soy Sauce - light 2 Tbs 15ml
Mustard powder 1 tsp 5ml
sesame oil 1 Tbs 15ml
Paprika 1 Tbs 15ml
sugar - castor 1 Tbs 15ml
Honey 1 Tbs 15ml
Soy Sauce - light 2 Tbs 15ml