Korean Fire Chicken Flambe


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


  • Mix sauce ingredients in a bowl. Toss chicken in the sauce.
  • 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.
  • Lower the heat, uncover, and stir in rice cakes. Cover the pan and cook until the rice cake become stretchy.
  • Top with shredded mozzarella and broil until bubbly and slightly charred.
  • 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.