ReelMeals
Korean Fire Chicken (Cheese Buldak)
615 kcal46 g protein63 g carbs18 g fatper meal
8 meals
From a reel by Stealth Health Life — watch the original
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Ingredients
- 1344g (48oz) diced boneless skinless chicken thighs
- 100g (7 Tbsp) gochujang
- 80g (4 Tbsp) honey
- 60g (4 Tbsp) soy sauce
- 30g (2 Tbsp) avocado oil
- 20g (1 Tbsp) garlic paste
- 2 tbsp gochugaru (or red chili flakes)
- Salt and black pepper to taste
- Salt and black pepper to taste
- 40g (2 slices) American cheese*
- 150g (1/2 cup) blended cottage cheese
- 170g (6oz) Monterey Jack
- 2 chopped green onions
- 480g (~2.5 cups) rice of choice (dry weight)
Instructions
- Combine the diced chicken thighs with gochujang, honey, soy sauce, avocado oil, garlic paste, gochugaru, salt, and pepper to create a marinade.
- Mix in the American cheese and blended cottage cheese.
- Cook the chicken until it is charred.
- Top the chicken with Monterey Jack cheese and chopped green onions, then broil until the cheese is melted and browned.
- Serve the chicken over cooked rice.
- Divide into 8 servings for meal prep; these can be stored in the freezer.
- To reheat, microwave for 4-5 minutes.
American cheese contains sodium citrate which helps emulsify the sauce; it can be omitted but may affect texture. Macros include rice.
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