Dave's

Dave's "Buldak" Noodles

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(1921)

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INGREDIENTS

    Dave's "Buldak" Noodles Content

    I made a very loose interpretation of Korean Buldak, which directly translates to "spicy" or "fire chicken." Using our Sweet & Spicy Noodles, this meal is the definition of quick yet flavorful cooking in a pinch. I use the gochujang base in our new noodles and punch that sweet and spicy flavor up even more, plus add in aromatic Toasted Sesame Oil and savory Soy Sauce to bring this dish together.

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    Start by preparing a boiling pot of water. Then prepare the chicken while you wait for the water to boil.

    Grab some chicken thighs and cut them up to reduce cooking time. Season with Momofuku Toasted Sesame Oil and Momofuku Soy Sauce, then throw them in a microwavable bowl and microwave on high for 7-8 minutes. Cooking the chicken this way is efficient and avoids any cross contamination.

    While the chicken thighs are cooking, add two Sweet & Spicy Noodle sauce packets to a blender, along with a few garlic cloves, chicken bouillon, gochujang, gochugaru, sesame seeds, Momofuku Toasted Sesame Oil, Momofuku Soy Sauce, and a drizzle of agave. Blend until smooth and adjust seasoning to taste.

    Add neutral oil to a pan along with this blended sauce mixture and cook down. Add in your partly-cooked chicken and let that finish cooking in the pan for at least another 5-7 minutes.

    While the chicken is cooking, add your Momofuku Sweet & Spicy Noodles to the boiling pot of water and cook for about 4 minutes.

    Slice and add in a scallion to your chicken and sauce. Then, directly add in your cooked noodles and mix until the noodles are evenly coated with sauce.

    Serve with a drizzle of Momofuku Toasted Sesame Oil and Momofuku Chili Crunch. If you want, feel free to add cheese on top and let it slightly melt over top of the whole dish. I’m in the minority that doesn’t like cheese on Korean dishes, but I know so many people do.


    For more information on traditional Korean Buldak, read Maangchi’s article or see here in The New York Times.

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