Main ingredients 🥩
chicken thighsbuldak-bokkeum-myeontomato pasta saucechicken stockgochugaru
Solo Cooking God's Tomato Buldak-bokkeum-tang
A highly addictive spicy and sweet stew made by pan-frying chicken thighs until golden, then adding tomato sauce and buldak sauce to create a rich, deeply flavored broth.
🙋 Recommended for
- ⭐ Those who want to enjoy buldak-bokkeum-myeon as a hearty dish rather than just instant noodles
- ⭐ Those who love spicy food but also want the mellow, deep umami of tomatoes
- ⭐ Those who want to quickly whip up an impressive fusion dish at home using chicken thighs
Ingredients needed 🛒2 servings
- 450g chicken thighs
- 1 packet buldak-bokkeum-myeon
- 2 heaping tablespoons tomato spaghetti sauce
- 2 tablespoons chicken stock (or beef dashida)
- 0.5 tablespoons gochugaru
- 1–2 tablespoons cooking oil
- 2 cups water
- some buldak-bokkeum-myeon flakes
Recipe 🍳
- Cut the prepared chicken thighs into bite-sized pieces.
- Add cooking oil to a pan and place the chicken pieces skin-side down, spreading evenly.
- Flip the chicken and fry until the surface turns golden brown and the fat renders out, moving past the grayish stage.
- Pour in 2 cups of water and add 2 heaping tablespoons of tomato spaghetti sauce, 2 tablespoons of chicken stock, and 0.5 tablespoons of gochugaru for an appetizing color.
- Add the entire liquid sauce packet from the buldak-bokkeum-myeon and stir well to dissolve it into the broth.
- Once the broth is bubbling, add the noodles from the buldak-bokkeum-myeon.
- Boil vigorously over high heat for about 5 minutes until the noodles are cooked and the broth has reduced to a thick, saucy consistency.
- When the broth is nicely concentrated, transfer to a serving bowl and sprinkle the enclosed seaweed and sesame seed flakes on top to finish.
- Cut chicken thighs into bite-sized pieces and fry skin-side down in a pan until golden.
- Add water, tomato sauce, chicken stock, gochugaru, and the buldak liquid sauce, then bring to a boil.
- Add the noodles and boil over high heat for 5 minutes until the broth thickens, then sprinkle with flakes.
Cooking tips 💡
- You can use other cuts of chicken, but skin-on chicken thighs are recommended for their rich flavor and moist texture.
- If you don't have tomato spaghetti sauce, substitute with a mix of 1 tablespoon ketchup, 1 tablespoon soy sauce, and 1 tablespoon sugar to achieve a similar taste.
- The bubbling broth can make it look like there is more liquid than there actually is, so stir occasionally to prevent sticking and keep an eye on the actual consistency.
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