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Make this when you want dinner to be LIT.

Korean Fire Chicken Flambé


  • Sauce:

  • 8 garlic cloves, grated

  • 1 tbsp ginger, grated

  • ½ cup Korean hot pepper flakes

  • 2 tbsp ground Thai chili flakes

  • 2 tbsp gochujang (Korean hot pepper paste)

  • 1 tbsp soy sauce

  • 2 tsp sesame oil

  • ¼ cup agave

  • ¼ cup water

  • Salt and pepper to taste

  • For the rest:

  • 2 lbs chicken thighs, cubed

  • 4 oz rice cake squares

  • 1 cup shredded mozzarella

  • ⅛ cup scallions

  • Sesame seeds

  • 2 oz soju

  • Oil for the pan


  1. Mix sauce ingredients in a bowl. Toss chicken in the sauce.

  2. Heat pan with some oil. Add the chicken and all of the sauce. Stir and cook for about 5 minutes. Then cover and cook for another 8-10 minutes on medium-high heat.

  3. Lower the heat, uncover, and stir in rice cakes. Cover the pan and cook until the rice cake become stretchy.

  4. Top with shredded mozzarella and broil until bubbly and slightly charred.

  5. In a small saucepan, heat soju for 1 minute. Carefully pour heated soju over the edge and use a long lighter to flambé. When the flames subside, sprinkle scallions and sesame seeds.

Korean Fire Chicken Flambé




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today, we're gettin' all types of hot in the kitchen as I show you how to make Korean Fiya Chicken with actual fiya, F-I-Y-A, fiya. First step is to make the sauce. So I'm gonna start off by grating a bunch of ginger and garlic. Anything that starts with ginger and garlic, it's gonna be like, whoo! Pop it all straight into this bowl. Ooh-mm! It's called fire chicken because it's spicy and . I've got several types of spice. First one is Korean hot pepper flakes. Look at that color! Now this is some ground Thai chili flakes. We got two chili flakes. This is actually from my Daddy, thanks Dad. Oh! My butt is already clinching. Korean hot pepper paste, or Gochujang. This is good stuff. For a little sweetness, agave. Soy sauce. Sesame oil. A little bit of salt and pepper. Whoo! It's already going through my nose. Look at that, man! Okay, a little, little taste. Just a little bit. Mm-mm, she bad, she hot! A little bit of water, just to break it up a bit. All right that looks good. Now we're ready for the chicken. I've got some boneless, skinless chicken thighs here. You could use the breast, but I think thighs are tastier than the breast. You know, you know. Make sure to coat each and every piece with this sauce. This is the legit marinade right here. I've got a nice heavy bottomed pan here. Just gonna drizzle a little bit of oil. Dump in all the chicken. Oh it smells so good! All right, so I'm gonna stir it around for about two minutes. You like my cactus glove? It's from the desert. It's used to getting hot. All right, now this looks good. I'm just gonna cover it up and let it simmer there for about 10 minutes. Oh man, take a look at that! Now I added a little bit more water 'cause I want it on the saucy side, because we are gonna add some rice cakes. These are Japanese rice cakes or mochi. They come in a rectangular form. And I like these because when they are cooked they get so stretchy, almost like cheese. So I'm just gonna add this in. You can add any type of rice cake you'd like, those cylindrical Korean ones, you could add noodles. So I'm just gonna mix this all up. Well they're super hard now, but they're gonna get so soft and tender and stretchy. They're incredible. Make sure it's all pushed into the sauce, then cover it up. And just let it simmer there for another five minutes. Ooh hoo hoo hoo hoo! Is like cheese, made out of rice. You would think, oh you don't need to add cheese to that. Wrong! Got a big bowl of mozzarella cheese here. I shredded it up. Just gonna add that all on top. This is a very popular way to serve this. It's also called bulldak, and the flavor is very similar to what you find in those spicy ramen packets. Yeah, you remember that. Just wanna leave the edges a little exposed. You could see that nice, fiery red color. Put this under the broiler so that the cheese can melt and get nice and toasty. The cheese is all melted, a little bit charred. So you're gonna set this at the dinner table, in front of everyone, because it's gonna be a spectacular show. So I have some soju here, this is a Korean liquor. You could also use vodka. I've got a little saucepan heating up here. You just wanna heat it through for about a minute. Do this very carefully. So I'm going to pour this around the edge where we don't have the cheese. Whoo! We're gonna dim the lights now, and I'm gonna step away. Use a long match or a igniter and... That was exciting! Okay, now, final garnishes. Pop of green, with a lot of scallions. Sesame seeds. And there you have it, Korean Fire Chicken. Ooh, hoo hoo hoo hoo hoo hoo! Oh, no no no, no no no, no no! Did I get it on myself? Oh! Whoo! I really hope you guys give this a try. I mean, how could you not? Mm-mm!