Fire Chicken and Cheese (Buldak)
Korean Fire Chicken with Cheese, or buldak, is a dish that perfectly marries intense heat with indulgent comfort. A popular street food in Korea, this...
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram chicken thighs or breasts cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine mirin
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1/4 teaspoon black pepper
- 2 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon gochujang Korean red chili paste
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 2 teaspoon seasame oil
- 1 tablespoon ketchup
- 1 teaspoon garlic minced
- 1/2 cup water
- 1 cup mozzarella cheese shredded
- 1 tablespoon seasame seeds
- 2 spring onions thinly sliced
- 1 tablespoon Coriander optional
Instructions
- 1
Marinate the Chicken:
- 2
In a bowl, combine the chicken pieces, soy sauce, rice wine, minced garlic, minced ginger, and black pepper. Mix well and let marinate for 10 minutes.
- 3
Prepare the Sauce:
- 4
In a separate bowl, mix gochugaru, gochujang, soy sauce, honey (or sugar), sesame oil, ketchup, minced garlic, and water. Stir until well combined.
- 5
Cook the Chicken:
- 6
Heat a large non-stick skillet or frying pan over medium heat. Add a drizzle of oil and cook the marinated chicken until browned and fully cooked (about 5–7 minutes).
- 7
Combine Chicken and Sauce:
- 8
Lower the heat to medium-low, pour the sauce over the chicken, and stir to coat evenly. Simmer for 5–8 minutes until the sauce thickens and clings to the chicken.
- 9
Add Cheese:
- 10
Reduce the heat to low, sprinkle the shredded mozzarella cheese over the chicken, and cover the pan with a lid. Cook for 2–3 minutes, or until the cheese has melted and is bubbly.
- 11
Garnish and Serve:
- 12
Sprinkle sesame seeds and spring onions on top of the cheesy chicken. Serve immediately with steamed rice or as a stand-alone dish. Garnish with sliced cucumber or pickled radish for a refreshing contrast.