Print

Buldak Recipe (Korean Fire Chicken) Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the Broiler: While the chicken simmers, preheat your oven’s broiler setting to prepare for melting the cheese topping.
  5. 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.
  6. 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

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