Korean-Style Fire Chicken with Rice Cakes & Bok Choy

Korean-Style Fire Chicken

with Rice Cakes & Bok Choy

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This spin on buldak (translated simply to “fire chicken” in Korean) uses just one pan to bring together bites of tender chicken and rice cakes with a vibrant, gochujang-based sauce that delivers the thrillingly spicy flavor for which the dish is known.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the sugar, soy sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the sauce & rice cakes:
3 Cook the sauce & rice cakes:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared aromatics mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the rice cakes and chopped bok choy stems; season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender and the sauce is thickened. 

Finish & serve your dish:
4 Finish & serve your dish:

To the pan of cooked sauce and rice cakes, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice cakes garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the sugar, soy sauce, 1 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Cook the sauce & rice cakes:
3 Cook the sauce & rice cakes:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared aromatics mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the rice cakes and chopped bok choy stems; season with salt and pepper. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender and the sauce is thickened. 

4 Finish & serve your dish:

To the pan of cooked sauce and rice cakes, add the cooked chicken and chopped bok choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat; stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the finished chicken and rice cakes garnished with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 4