Name: Buldak Recipe (Korean Fire Chicken) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (can substitute chicken breasts); 1/4 cup gochugaru (Korean hot pepper flakes); ¼ 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; Fresh chopped parsley or green onions; Extra hot pepper flakes

Introduction

Buldak, also known as Korean Fire Chicken, is a fiery and flavorful dish that combines tender chicken with a spicy, savory sauce. Topped with melted mozzarella cheese, this dish is a perfect balance of heat and creamy richness, ideal for those who love bold flavors.

The image shows a round black pan filled with a cooked dish. The dish has a thick layer of melted yellow and white cheese mixed with some green herbs spread mostly in the center. Underneath, there is a rich orange-red tomato-based sauce with visible chunks of cooked vegetables or meat. A wooden spoon is scooping the food from the right side of the pan, showing the layered texture of melted cheese and sauce. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breasts can be used)
1/4 cup gochugaru (Korean hot pepper flakes)
1/4 cup gochujang (hot variety recommended)
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)
Fresh chopped parsley or green onions, extra hot pepper flakes for garnish

Instructions

Step 1: 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 form a thick paste.
Step 2: Add the chicken pieces to the sauce and toss until each piece is well coated. Cover the bowl and refrigerate for at least 1 hour to marinate.
Step 3: Preheat a large oven-proof pan (such as a cast iron skillet) over medium heat. Add the marinated chicken along with the water or chicken stock.
Step 4: Cover the pan and let the chicken simmer for 10 minutes, or until fully cooked and the sauce has thickened slightly. Then remove the lid.
Step 5: Preheat your oven to broil.
Step 6: Sprinkle the shredded mozzarella cheese evenly over the chicken. Place the pan under the broiler for 2-3 minutes until the cheese is melted and just starting to brown.
Step 7: Remove the pan from the oven, garnish with fresh parsley or green onions and extra hot pepper flakes, then serve immediately.

Tips & Variations

For less heat, reduce the amount of gochugaru and chilies or use a milder variety of chili pepper.
Rice syrup can be substituted with honey or corn syrup for sweetness.
If you don’t have gochujang, mix miso paste with a little chili powder for a similar effect.
Adding vegetables like rice cakes, cabbage, or green onions during simmering can add texture and flavor.

Storage

Store leftover Buldak in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To maintain the cheese topping, you may want to add fresh cheese and broil briefly after reheating.

How to Serve

A black cast iron skillet filled with a bubbly, melted cheese and tomato dish, showing about three layers: a red tomato-based sauce at the bottom with visible chunks of vegetables or meat, a middle layer of bubbling golden and white melted cheese, and small green herb bits sprinkled on top. A wooden spoon is lifting a gooey portion from the right side, stretching the cheese. The skillet sits on a white marbled textured surface with scattered red chili flakes around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs tend to stay juicier and more flavorful when cooked with this spicy sauce.

What if I can’t find gochugaru or gochujang?

You can find these at Asian grocery stores or online. If unavailable, substitute with a mix of chili flakes and a bit of miso, but the authentic flavor may be different.

Buldak Recipe (Korean Fire Chicken) Recipe

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★★★★★

4.6 from 71 reviews

Buldak, also known as Korean Fire Chicken, is a fiery and flavorful dish featuring tender bite-sized pieces of chicken thighs marinated in a spicy gochujang and gochugaru-based sauce. Cooked in an ovenproof pan, the chicken is simmered until tender, then topped with melted mozzarella cheese for a perfect balance of heat and creaminess. Garnished with fresh herbs and extra chili flakes, this dish delivers an exciting and authentic Korean culinary experience.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Korean

Ingredients

Scale

Main Ingredients

1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (can substitute chicken breasts)
1/4 cup gochugaru (Korean hot pepper flakes)
¼ 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

Optional Topping

2 cups shredded mozzarella cheese

For Garnish

Fresh chopped parsley or green onions
Extra hot pepper flakes

Instructions

Prepare the Buldak Sauce: In a large bowl, combine the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, salt, and black pepper. Mix thoroughly until a thick paste forms, which will be the flavorful marinade for the chicken.
Marinate the Chicken: Add the bite-sized chicken pieces to the sauce mixture and stir well to ensure every piece is coated evenly. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to deeply penetrate the meat.
Cook the Chicken: Heat a large ovenproof pan, preferably cast iron, over medium heat. Place the marinated chicken along with the marinade into the pan, then add 1/4 cup of water or chicken stock. Cover the pan and let the chicken simmer gently for about 10 minutes until fully cooked and the sauce has reduced slightly.
Preheat the Broiler: While the chicken simmers, preheat your oven’s broiler setting to prepare for melting the cheese topping.
Add Cheese and Broil: Remove the lid from the pan, sprinkle the shredded mozzarella cheese evenly over the top of the chicken, and place the pan under the broiler. Broil for 2-3 minutes, or until the cheese is melted and starts to brown to your liking.
Garnish and Serve: Remove the pan from the oven carefully. Garnish the dish with freshly chopped parsley or green onions and a sprinkle of extra hot pepper flakes. Serve immediately while hot and enjoy the fiery and cheesy Korean fire chicken.

Notes

Use chicken thighs for juicier and more flavorful meat, but chicken breasts are a leaner alternative.
Adjust the amount of gochugaru and chilies to control the spiciness according to your heat tolerance.
Rice syrup can be substituted with honey or corn syrup if unavailable.
For a less spicy version, reduce the gochujang and omit the fresh chilies.
Serving with steamed rice or a simple salad complements the intense flavors and balances the meal.
If you don’t have a broiler, you can finish the dish in a hot oven (around 450°F/230°C) to melt the cheese.

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