Chicken Buldak and Asian Red Cabbage

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Chicken Buldak and Asian Red Cabbage

A toned down version of Spicy Chicken Buldak for any palate which comes out lavishly fragrant and served with lemon potato salad and Asian dressed edamame slaw.

Ingredients to serve 2

  • 300g x Chicken Breast - cut into cubes
  • 200g x Red Cabbage - shredded
  • 1 stalk x Spring Onion - finely sliced
  • 50g x Edamame - take from freezer
  • ½ x Carrot - grated/julienne
  • 150ml x DD Buldak Base
  • 75ml x DD Asian Dressing
  • 300g x Sweet Potato Chunks
  • 75ml x Mayonnaise
  • ½ x Lemon - zested, halved for juicing
  • 50g x Grated Mozzarella
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breast - cut into cubes
  • 400g x Red Cabbage - shredded
  • 2 stalks x Spring Onion - finely sliced
  • 100g x Edamame - take from freezer
  • 1 x Carrot - grated/julienne
  • 300ml x DD Buldak Base
  • 150ml x DD Asian Dressing
  • 600g x Sweet Potato Chunks
  • 150ml x Mayonnaise
  • 1 x Lemon - zested, halved for juicing
  • 100g x Grated Mozzarella
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to grill. Run your edamame under warm tap water until completely thawed.

Washing Instruction

Wash your hands, red cabbage and spring onion well.

Gino's Tip

Buldak or fire chicken is a heavily spiced, barbecued chicken dish. The literal meaning of the name is "fire chicken", where bul means "fire" and dak translates to "chicken.". This version is toned down drastically to focus on the beautiful flavour.

Step 1 - Creamy Potato

Cook your sweet potato chunks in a medium saucepan of salted water for 10-12 minutes until tender. Drain through a colander and allow to cool, before mixing through your lemon zest, some juice, salt and pepper. Cooling your sweet potato on a flat tray and in the fridge or freezer speeds things up, mixing potato salad once your potatoes have cooled stop the sauce from being absorbed into your potatoes. Once your sweet potato has cooled mix through your mayonnaise.

Step 2 - Buldak Chicken

Season your chicken with salt and pepper. Heat a large frying pan(cast iron or ovenproof works even better), over med-high heat, add a drizzling of olive oil and once your pan is hot but not smoking fry your chicken cubes for 2 minutes on each side to attain some browning. Do your chicken in batches if your pan is not big enough, you want space in between the cubes so that it gains colour and does not start braising. Once your chicken has browned add your DailyDish Buldak Base and cook until your sauce heats through about 1-2 minutes. Thin your sauce with a dash of water. Now top with your grated mozzarella and pop into your preheated grill set oven for 3-4 minutes until your cheese is gooey.

Step 3 - Asian Slaw

Whisk your DailyDish Asian Dressing Base along with some olive oil, salt and pepper - 1 part acid (DailyDish Asian Dressing Base) to 2-3 parts oil. Mix your shredded cabbage, finely sliced spring onion, edamame, grated/julienne carrot in a large mixing bowl and mix through your dressing, tasting once more for seasoning.


Divide your creamy potatoes amongst your servings, serve with your asian slaw and buldak chicken.