Today we are going to make buldak rice balls!
Have you heard “Buldak”?
Buldak means “fire chicken” in Korean. Fire, in this case means spicy- fiery spicy, not actual fire.
I actually have shared real MEAN & MAD Buldak with cheese recipe in the past, so if you are interested in, check the link below!
Today’s buldak is more accessible because I’ve made the spiciness to regular level and serving with some rice balls which help balance the spiciness.
Let’s start with buldak first!
Slice a small onion. You can use different vegetables that you prefer, just make sure not to use more than a cup.
Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek (Plum Extract) and gochugaru in a mixing bowl.
Korean plum extract is something you definitely want to invest your money for if you love authentic Korean cuisine.
It’s made with green plum, it has tangy, fruity sweetness that bring the flavor to the next level.
Marinate for 20 minutes to over night.
Heat a large skillet or a wok over high heat and add cooking oil.
Add marinated chicken in to the hot pan and stir fry about 4 to 5 minutes or until chicken is 1/2 way cooked through.
Add sliced onion and stir fry for 4 to 5 minutes or until onion is soften and chicken is fully cooked.
Remove from heat and keep it warm.
Mix the rice, mayonnaise and furikake in a mixing bowl.
Furikake is rice seasoning that has seaweed, salt, sesame seeds and other things that makes rice scrumptious!
You can easily find furikake in a regular grocery stores at Asian food section or your local Asian food market.
Shape the rice into 8 to 10 small balls with your hands.
Garnish the chicken with sesame seeds and green onion.
Place the rice balls on a serving plate right next to the chicken.
Buldak and Rice Balls
- Total Time: 10 mins
- Yield: 4 1x
For the Chicken
- 1 lb chicken thighs, cut into bite size
- 5 to 7 cloves garlic, chopped (approximately 2 tbsp)
- 1 oz ginger, chopped (approximately 1 tsp)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp maesilaek, Korean green plum extractor apricot jam
- 1 to 3 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp cooking oil
- 1 small onion, sliced (you can use other veggies if you prefer)
For the Rice Balls
- 1 1/4 cup warm cooked rice
- 2 tbsp mayonnaise
- 3 tbspfurikake (seaweed rice seasoning)
For the Garnish
- 1 green onion, chopped
- sesame seeds
- Combine chicken, garlic, ginger, mirin, soy sauce, oyster sauce, maesilaek and gochugaru in a mixing bowl and marinate for 20 minutes to over night.
- Heat a large skillet or a wok over high heat and add cooking oil. Add marinated chicken in to the hot pan and stir fry about 4 to 5 minutes or until chicken is 1/2 way cooked through.
- Add sliced onion and stir fry for 4 to 5 minutes or until onion is soften and chicken is fully cooked. Remove from heat and keep it warm.
- Mix the rice, mayonnaise and furikake in a mixing bowl and shape the rice into 8 to 10 small balls with your hands.
- Place chicken and rice balls on a serving plate and garnish the chicken with sesame seeds and green onion. Enjoy!
- Cook Time: 10 mins
I can’t wait to try this! And you totally read my mind about the plum extract…I was just telling my husband I need to get a bottle.
Love your content and personality!
Absolutely delicious! I’m trying REALLY hard to like fish (I’m sorry), so I only added a shy sprinkling of furikake. My husband loved it! I doubt I used the right peppers, but it was so tasty! Thank you!
I love your content! This recipe seems easy and tasty! I cannot wait to try this recipe 😀
Trying this tomorrow i can’t wait!!!! Thanks for the lovely recipes i just made your radish kimchi so it will be great as a side dish with it!
Drink young, YOU ROCK!!!!!!! So spunky and cute. I am making this TONIGHT. Keep being you! You’re awesome!