BBQ Cheese Buldak Recipe – Spicy, Cheesy, and Irresistibly Delicious!
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The ratios below are what I used for this video, but I would recommend using more gochugaru if you like it extra spicy (but add …
It only turned out great because of Korean newspaper.
This is one of the better chicken deboning tutorials out there. Your comments and insight are the best, its no wonder you’re trending up. Awesome job once again. Ill be waiting patiently for your family’s Galbi-jjim recipe 😊
Nice video! I love buldak, and this looks like an awesome way to do it. I love how you minimized waste by using the whole chicken. I also loved the message at the end of the video.
For you, Joe: If you're looking for more buldak places, the only places I know around Chicago are Dancen and Agit.
For those of you looking for more heat: I recommend also adding Korean capsaicin powder in addition to the gochugaru for extra pain. I use it whenever I'm making buldak.
This needs to be reviewed by the ultimate Asian food expert: Uncle Roger.
This looks delicious to me, but I’m whiter than a Scandinavian caught in a snowstorm.
Thanks for the good vid on the prep work! Really clear and well-paced . . . excellent instruction. You're on to a good thing, Joe! Cheese, though?
I could watch a video of you just teaching us proper annunciation’s and the culture, history, language…Either way great cook!
At the 5 min mark you didn't mention what you seasoned the chicken with. I'm guessing just S&P?
Another great departure from the "usual" bbq recipes! I love everything about this-well, except the cheese at the end. But that's just my taste. Great video!
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I need this in my life right now!!! Looks super tasty!!! I do like the contrast with the crispy skin and the clean broth to wash it down! Great video!! Keep it up!!!
I've only known your content as TX style bbq with the Korean newspaper for the +100 flavor buff. It's awesome to see some more of your personal identity being displayed through food. Love the content bro and this fire chicken looks 🔥
Great content as always
Nice man!
Joe, if you were going to make a sandwich out of the meat & skin, how do you think you would dress it?
Linda does the one pot with 떡 in it. One of her specialties. This looks like a good variation too, but I say no to cheese for my personal taste
Great looking dish Joe! How long did you end up marinating the Chicken for? I know you recommended at least overnight, but you did it for less time yes? Might it have had more liquid with at least an overnight marinade into the next day?
Do what you feel, not what the internet wants. We want authenticity, so if that means no mozzarella..so be it! Keep up the great work good Sir!
im doin this for sure! always glad support another chicago guy!
1:46 i dont think your deboned thigh means the same as my deboned thighs 🤔
In the description, you spelled it "Buldak", but when you pronounce it, you say, "Pulldak"….which is correct?
Joe, just one subscriber’s opinion: Enough with the teaser thumbnails! It’s aggravating to see a video I want to watch and then it’s not available until later. Just post the videos and I’ll watch them, I do appreciate and enjoy your content!
Hey Knox Ave Fam! Thanks so much for checking out this video. Hope you enjoyed it and make sure to check the description of the ratios of the marinade. Don't forget to LIKE, SUBSCRIBE, and SHARE with your spicy loving friends!