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Pink buldak is a type of Korean fire chicken, made with a hot, spicy and intensely flavorful sauce. The 'pink' in pink buldak refers to the creamy, spiced-up sauce that this dish is served with.

Yes, pink buldak is typically very spicy due to its generous use of hot pepper flakes and hot pepper paste.

Buldak literally means 'Fire Chicken' in korean.

Pink buldak is usually served over rice, with pickled radishes, kimchi or you can wrap it in lettuce leaves.

You will primarily need chicken, Korean hot pepper paste, Korean hot pepper flakes, sugar, garlic, and ingredients for the pink sauce, such as condensed milk, soy sauce, etc. You marinate the chicken with the spices, fry it, and finally coat it with the pink sauce.

If you cannot find Korean hot pepper paste, you can use a mix of red chili flakes and a bit of soy sauce as an alternative.

While the traditional Korean hot pepper paste used in pink buldak may contain gluten, there are gluten-free versions available. Please check the ingredients to confirm.

Leftover pink buldak can be stored in an airtight container in the fridge for up to 3-4 days.

Pink buldak mainly includes boneless chicken thighs, hot pepper flakes, hot pepper paste, sugar, garlic, and a creamy sauce made from condensed milk, soy sauce, and hot pepper flakes.

Yes, you can reduce the amount of hot pepper flakes and hot pepper paste according to your preference.

You can buy it at Weee! Asian Market, www.sayweee.com.

Pink buldak can be high in fats and sugars, but you can balance its nutritional content by serving it with sides of vegetables.

Yes, while traditionally made with chicken, you can substitute it with another type of meat of your preference.

Pink buldak can serve as a main dish if served over rice or as a side dish to complement other foods.

Yes, you can replace the chicken with tofu or a meat substitute and ensure all other ingredients used are vegan.

Yes, you can freeze pink buldak in an airtight container. Thaw in the refrigerator before reheating.