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Belly Bombz Firecracker

 

Your favorite sweet and spicy Korean inspired dishes, all made with one sauce!

 

Originally used as a traditional Korean Fried Chicken sauce on our food trucks and at our Southern California restaurants, Belly Bombz "Firecracker" can be used to bring a sweet and spicy kick to all of your favorite dishes. Use it as a replacement for BBQ sauce, add it to stews, sautes, stir fry, marinades, vinaigrettes, or use it as your new favorite fried chicken dip! For more awesome Korean-inspired dishes and recipes scroll down and enjoy!

 



firecracker chicken and ramen quesadilla

This was a collaboration we did with Foodbeast for their Noods Noods Noods event. The final product came out really good actually! Recipe below:

     Yields 8 small quesadillas

For Quesadilla Batter

     1 pack crushed Beef Flavor Top Ramen Noodles

     1 Egg

     ½ tsp Baking Powder 

     ¼ Cup AP Flour

     ½ packet Ramen Powder

     1 cup Milk

     ½ cup Water

     1 TBL Butter

For the Filling

                1 lb. Boneless Skinless Chicken Thigh (small dice)

                ½ Yellow Onion (small dice)

                ¼ cup Firecracker Sauce

                Your favorite Type of Cheese (we used cheddar jack and mozzarella)

                Green Onions (for garnish)

 

1.       Blend all ingredients for the quesadilla batter in a blender until smooth

2.       Should resemble a thin crepe batter consistency

3.       In a separate sauté pan, saute the chicken, onions, and salt and pepper until browned and cooked through

4.       Add firecracker sauce and sauté until the firecracker gets sticky and caramelized

5.       Garnish with green onions, and set aside for the next step

6.       You can either cook the crepe batter on a griddle or in a non stick sauté pan

7.       Once browned off on one side, flip over and cover the top with your cheese and the chicken filling

8.       Fold over and cook until nice and crispy on both sides

9.       Enjoy with avocado crema, or your favorite hot sauce.

Corn Cheese Firecracker Chicken (BOOLDAK)

This is a Korean bar favorite all over the world. Make your own version at home to share with your loved ones and a side of beer and soju!  Full recipe below! 

 

2 TBL Canola Oil

1 lb. Diced Boneless Skinless Chicken Thigh (1/2 inch pieces)

1 tsp. Corn Starch

½ Onion (sliced)

1 Jalapeno (sliced)

3 Cloves garlic (chopped)

1 Ear of Corn (cut off the cob)

2 Cups Mozzarella Cheese

½ Cup Firecracker Sauce

1 pinch of salt 1 pinch of pepper

 

1. Heat a sauté pan or cast iron skillet with a Canola Oil on high until a slight smoke point is achieved.

2. Add the diced chicken thigh, season with salt and pepper and sauté until brown on a few sides.

3. Add Onions, jalapeno, and chopped garlic; sauté until onions turn translucent.

4. Add Cornstarch and stir around until well distributed, then add your firecracker sauce.

5. Bring your flame down to low, and simmer for 1-2 minutes.

6. Once chicken is fully cooked through, push the mixture to one half of the pan.

7. Shower the mozzarella and corn into the other half of the pan and cover with a lid to allow cheese to melt and flavors to meld

8. Serve with a side of rice, some French fries, a good crusty piece of bread, or by itself to enjoy with a nice cold beer. Enjoy!


Spicy Korean Baby Back Ribs (dwejigalbi)

This recipe can be made with or without the dry rub, just replace it with some salt and pepper. Who needs to go to a Korean restaurant, when the preparation is so simple? Full recipe below!

 

Baby back ribs (as many as you’d like)

Bomb Dust or your favorite bbq dry rub (about 1 cup per rack of ribs) You can also use plain salt and pepper

Firecracker Sauce (about 1 cup per rack of ribs)

 

1. Peel the back membrane off your baby back ribs before seasoning

2. Generously season your ribs with the Bomb Dust, Salt and Pepper, OR your favorite BBQ dry rub of your choice.

3. Let marinate for about 30 minutes.

4. Wrap in tin foil and pour ¼ cup of water into the bottom of the foil boat

5. Be sure that your ribs are completely sealed up with the foil.

6. Preheat your oven to 300 degrees

7. Cook the ribs in the oven for 2 – 2 ½ hours or until the meat starts to pull away from the bone with ease.

8. Bring a grill to high heat and grill your baby back ribs.

9. Brush your ribs with Firecracker sauce and continue to grill to develop a delicious caramelized crust.

10. Serve with your favorite sides, or simply on a bed of steamed rice.

11. You can also replace your favorite baby back rib preparation/recipe with Firecracker sauce as well.


FIRECRACKER PORK BELLY FRIES

The making of our Firecracker Pork Belly Fries. This dish is available at our brick and mortar locations in both Artesia and Whittier, CA.  Feel free to whip up a batch for you and your friends!

 

Cheddar jack cheese

Braised Pork Belly (cubed into bite size pieces)

1/4 Yellow or White Onion (sliced)

1/4 cup Firecracker sauce

Avocado Cilantro Crema

Pico De Gallo

Handful of Fries

 

1.  Heat a saute pan on medium high heat, and add a little oil.

2. Drop your french fries in a fryer of oil at 360F

3. Once your saute pan with oil comes to a slight smoke point, add your pork belly cubes to the saute pan

4. Add your sliced onions, and saute until nicely caramelized

5. Add firecracker sauce and slightly caramelize the sauce a bit, and set aside for assembly

6. When fries are ready, toss in sea salt to taste and plate

7. Add shredded cheddar jack mix on the hot fries to allow it to melt

6. Top with your pork belly mixture, more cheese, avocado cilantro crema, pico de gallo, and some cilantro

7. Enjoy while still hot and fresh!


DDUKBOKKI (SPICY KOREAN RICE CAKES)

A simple and easy way to make a delicious classic Korean street food. Recipe below!

 

1 lb. rice cakes

4 Cups Water

1 tsp Hondashi

2 TBL Soy Sauce

½ carrot (sliced)

½ lb of your favorite fish cakes or sausages

½ Cup Firecracker Sauce

3 Green Onions (sliced into 2 inch sticks)

Soft Boiled Eggs (6.5 minutes)

 

For Soft Boiled Eggs

1. Bring 1 qt. water to a rolling boil

2. Have a bowl of ice water on the side ready to cool eggs

3. Add eggs and boil for 5 and ½ minutes exactly

4. Shock in ice water and let cool for minimum 10 minutes before peeling.

 

For Ddukbokki

1. Bring water to a boil

2. Add Rice Cakes, Hondashi, Soy Sauce, Sliced Carrots, Fish Cakes or Sausage, and Firecracker Sauce.

3. Bring your flame down to low and let simmer until the rice cakes have fully absorbed most of the liquid and are nice, soft, and plump (15-20 minutes). Feel free to add more water and continue to simmer if desired texture for rice cakes has not been achieved.

4. For the last 4 minutes of cooking time, add your green onions and soft boiled eggs in to reheat.

5. Serve with shredded mozzarella if desired

6. Garnish with thin sliced green onions, nori, and sesame seeds.


This recipe is a quick and simple way to make spicy and delicious Korean BBQ pork belly that's great over plain steamed rice. Great meal prep option. Full recipe below 

1 lb. Thin Sliced Pork belly (cut into ½ inch pieces)

1 Cup Firecracker Sauce

1 Jalapeno (sliced thin)

1 TBL Mirin

2 TBL Sesame Oil

2 Cloves Garlic (fine chopped)

¼ Onion Sliced

1 tsp salt

1 tsp black pepper

1. Combine all ingredients in a mixing bowl and toss until thoroughly combined

2. Marinate in refrigerator up to 36 hours.

3. Heat pan on medium high heat and sauté with a little canola oil

4. Let the sugars caramelize a bit in the pan to really bring the flavors out.

5. You can also cook this on the grill for added smoke flavor.

6. Serve on top of steamed rice with a fried egg.

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