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Buldak Recipe (Korean Fire Chicken) Recipe

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★★★★★

4.1 from 66 reviews

Buldak, or Korean Fire Chicken, is a spicy, flavorful dish featuring tender bite-sized chicken pieces marinated in a fiery gochujang and gochugaru sauce, then cooked in a skillet and finished under the broiler with melted mozzarella cheese. This recipe offers an authentic taste of Korean street food that’s both comforting and irresistibly spicy, perfect for spice lovers craving a savory, cheesy twist.

Ingredients

Scale

Main Ingredients

  • 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (can substitute with chicken breasts)
  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • 1/4 cup gochujang (hot variety)
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice syrup (or honey or corn syrup)
  • 2–3 spicy Korean chili peppers, chopped (or other small spicy red chilies)
  • 6 large garlic cloves, minced
  • 2 teaspoons grated ginger
  • Salt and black pepper to taste
  • 1/4 cup water or chicken stock
  • 2 cups shredded mozzarella cheese (optional)

For Garnish

  • Fresh chopped parsley or green onions
  • Extra hot pepper flakes

Instructions

  1. Make the Buldak Sauce: In a large bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, salt, and black pepper. Mix well to create a thick, spicy paste that will serve as the marinade and sauce.
  2. Marinate the Chicken: Add the bite-sized chicken pieces into the bowl with the sauce and thoroughly mix until each piece is well coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.
  3. Heat the Pan: Preheat a large ovenproof pan, preferably cast iron, over medium heat on the stovetop. This pan will be used for cooking the chicken and later transferring to the oven for broiling.
  4. Cook the Chicken: Add the marinated chicken along with the marinade and 1/4 cup of water or chicken stock into the preheated pan. Cover with a lid to trap heat and simmer gently for about 10 minutes or until the chicken is fully cooked through and tender. The sauce should reduce slightly during this time.
  5. Broil with Cheese: Remove the lid from the pan and set your oven to BROIL. Evenly sprinkle shredded mozzarella cheese over the cooked chicken. Place the pan under the broiler for 2-3 minutes or until the cheese melts and starts to brown lightly, giving the dish a deliciously cheesy finish.
  6. Serve and Garnish: Carefully remove the pan from the oven. Garnish the buldak with fresh chopped parsley or green onions and an extra sprinkle of hot pepper flakes for added heat. Serve immediately while hot and enjoy the fiery, cheesy Korean comfort food.

Notes

  • Marinating the chicken for at least one hour improves flavor absorption, but overnight marination intensifies the taste further.
  • Adjust the number of chili peppers and gochugaru to control the spice level according to your preference.
  • The mozzarella cheese topping is optional but adds a creamy balance to the fiery chicken.
  • If you don’t have a broiler, you can finish the dish in a preheated oven at 425°F (220°C) until the cheese melts.
  • Use a cast iron pan or another oven-safe skillet to allow seamless transition from stovetop cooking to oven broiling.
  • For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.

Keywords: Buldak, Korean Fire Chicken, spicy chicken, Korean cuisine, gochujang recipe, cheesy chicken, spicy chicken recipe

Find it online: https://foodiecara.com/buldak-recipe-korean-fire-chicken-recipe/