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Place of origin
Buldak is a Korean dish made from heavily spiced chicken. The term "bul" is Korean for "fire" and "dak" translates to "chicken." A decade ago, buldak became famous for its extreme spiciness. Even some Koreans are unable to eat buldak for this reason.
South Korea’s long term recession and economic downturn made people seek spicy food in order to relieve stress. Buldak was invented by Fuyuan Foods, which first registered Buldak at a patent office around 2000. In April 2008, however, with the expiration of the original patent, the name Buldak became free for public use. There used to be only one chain of restaurants that served Buldak but now there are many more. Famous Buldak restaurants are Hongcho Buldak, Hwarang Buldak, and Hwaro Buldak. Buldak has led to the development of other dishes inspired from it. In recent years, however, its popularity has somewhat declined.
It is said that the chemical capsaicin in hot peppers (contained in large amounts in buldak) stimulates the body produce more endorphins, relieving stress. Capsaicin also expands blood vessels, speeds up metabolism and accelerates excretion of sweat.
Preparation and serving
Chicken and tteok (Korean rice cake similar to Japanese mochi) are the main ingredients of this dish. The sauce is a mixture of soy sauce, gochukkaru chili powder, gochujang chili paste, starch syrup, garlic, and cheongyang pepper. Sliced chicken and tteok are then, deep fried and mixed up with the sauce.
Usually, it is served with nurungji and gyeran jjim. Nurungji is the result of boiling the crust of overcooked rice with water whereas gyeran jjim is a Korean steamed egg casserole. These help to calm down after spicy foods. Also, people usually eat Buldak with alcohol such as soju (Korean distilled liquor), dongdongju (Korean rice-wine), and beer.
Cheese buldak- Buldak covered with cheese. Buldak with bones Buldak without bones
- Lee, Jiyeon (29 May 2012). "Don't say we didn't warn you: Korea's 5 spiciest dishes". CNN Go. Retrieved 2 June 2012.
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