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On this last night of chickencheese, I present you with Korean Fire Chickencheese, aka Cheese Buldak The recipe comes from Maangchi, who has inspired me to give Korean home cooking a shot. Peep this mis en place  Lacking the recommended rice syrup, I subbed in everyone's favorite sweetener - maple syrup. Let's make a paste!  We've got hot pepper flakes, hot pepper paste, a touch of pepper and veggie oil, some soy sauce, minced garlic and ginger (that How Wonderful! kindly minced for me), and that sweet, sweet maple syrup. Chicken chop  Chicken bop  God forbid we let any of that goodness go to waste, so I'm gonna swish a little water around in the bowl and also pour it into the pan.  Cook that spicy boy up on the stove top using a dutch oven lid, because it also makes for a drat fine pan.   Awww yisss BUT WHERE IS THE CHEESE? BOOM   Broil that badboy and you get this:  Jazz 'er up  This ended up being dinner because I'm lazy and really, what more do you need?  I lied, the sauce was so spicy-sweet-good that I dumped the rest of the sauce on some leftover fried rice. My dog was judging me the whole time.   And thus, the chicken has been cheesed
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Jan 31, 2020 01:27
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| # ¿ Apr 24, 2024 18:15 |
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I would very much like a gangtag!
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Jan 31, 2020 20:55
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Grand Fromage posted:As a former resident of Korea, let me make a suggestion for anyone learning Korean food: https://www.koreanbapsang.com/ Oh this is rad, thanks for the recommendation.
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Feb 1, 2020 05:24
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