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Low carb, ready in 15 min!
20 minutes

Buldak Fire Chicken

with Sweet Pepper & Sautéed Asian Greens

Cooking time

20 minutes




440 /serving

Pssst, want a hot tip? It’s called buldak chicken, and you heard it here first. The meaning in Korean is fire chicken, and the heat is packed into a mixture of potent gochujang paste, soy sauce and sweet pepper that’s spooned over the meat as it cooks. Less expected and even more delicious is the cheese factor, in the form of grated mozzarella, which comes in to soothe the spiciness with a final broil. Sautéed Asian greens offer more relief on the side.

We will send you:

  • 2 Chicken breasts
  • 1 Sweet pepper
  • 225g Asian greens (yu choy or gai lan)
  • 30ml Sweet soy sauce
  • 15ml Gochujang
  • 30g Grated mozzarella
  • 10g Teriyaki Time blend (cornstarch, sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame, Soy, Sulphites, Wheat

You will need:

Large oven-safe pan
Large pan
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
4 g
820 mg
Total Carb
32 g
18 g
47 g
6 g
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Cook the chicken
In a large, oven-safe pan, heat a thin layer of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and pepper. Cook, partially covered, 6 to 8 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Sauté the yu choy
Meanwhile, remove the bottom ½ inch of the yu choy stems; halve crosswise. In a second large pan, heat a drizzle of oil on medium-high. Sauté the yu choy, 2 to 3 min., until slightly browned; season with the remaining spices and S&P. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 1 to 2 min., until softened.
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Mise en place
Meanwhile, core and medium-dice the sweet pepper. In a small bowl, whisk the gochujang, soy sauce and 3 tbsp water (double for 4 portions).
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Start the fire chicken
Preheat the oven to broil. In the reserved pan, heat a drizzle of oil on medium. Sauté the sweet pepper, 2 to 3 min., until softened. Add the gochujang mixture and cook, stirring occasionally, 2 to 3 min., until the sauce has thickened. Return the chicken and cook, spooning the sauce over, 1 to 2 min., until coated.
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Finish the fire chicken
Top the chicken with the cheese. Broil, 1 to 2 min., until the cheese is melted and beginning to brown.
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Plate your dish
Divide the fire chicken (slice beforehand if desired) and yu choy between your plates. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.