Bul Dak With Cheese

(Quality of photograph compromised by the usage of mobile phone)

 

Bul Dak or "Fire Chicken" is an extreme dish - it is searing hot in every sense of the word.

 

Heavily spiced to kick up the capsaicin factor (the heat component in chillies), the chicken pieces were first fire-chargrilled "stir-fried" on a metal grill over a robust fire before serving. A most popular way to serve the dish is over melted soft cheese and eaten by 'rollng' the chicken pieces in the cheesy goo before popping the "chicken Molotov cocktail" into the mouth.

 

The first sensation was heat; the last sensation was still heat. The chicken were extremely smoky, reminiscent of burnt wood and paper; ashy and tarry, which was then very quickly followed by a tsunamis of chilli heat that overwhelmed all the senses - The eyes watered, the tongue parched; the nose flared; the hairs danced and the skin crawled.

 

Not before long, a burgeoning heat started to develop inside the stomach like a mini-furnace.

 

And I am a person who loves spicy dish.

Done