Korean Fire Chicken | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Our simple spin on Korean buldak, which translates as “fire chicken,” uses gochujang, or Korean fermented chili paste, to bring a spicy kick.
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- Milk Street
- Food
- Recipes
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Ingredients
- ⅓-½ cup gochujang (see note)
- ¼ cup unseasoned rice vinegar
- ¼ cup low-sodium soy sauce
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