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 dish features tender pieces of chicken coated in a fiery, sweet, and smoky sauce, all topped with a generous layer of gooey melted cheese. The result is a tantalising blend of spicy and creamy that’s both satisfying and addictive. Whether you’re a fan of bold, spicy flavours or simply seeking a unique way to enjoy chicken, buldak is guaranteed to excite your taste buds.
One of the best parts about buldak is its customisability. If you’re hesitant about the heat level, you can adjust the spiciness by reducing the amount of gochugaru (Korean red pepper flakes) or gochujang (Korean red chili paste) in the recipe. For those who enjoy an extra punch, consider adding more chili flakes or even a dash of hot sauce. When it comes to the cheese, mozzarella is the classic choice, but experimenting with a mix of cheddar and mozzarella can add a delightful depth of flavour. Pairing the dish with steamed rice, refreshing cucumber slices, or pickled radish helps balance its richness, offering a complete and well-rounded meal.
Buldak isn’t just about the flavours; it’s also about the experience. Watching the cheese melt over the vibrant red chicken, bubbling away in the pan, is a feast for the senses. The combination of textures—from the juicy chicken to the stretchy cheese—makes every bite memorable. Whether you’re hosting a casual dinner or craving an indulgent weeknight treat, this Korean Fire Chicken with Cheese is a surefire way to impress your guests or simply treat yourself to something extraordinary.
Ingredients
For the Chicken:
- 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
For the Sauce:
- 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
Toppings:
- 1 cup mozzarella cheese (shredded)
- 1 tablespoon seasame seeds
- 2 spring onions (thinly sliced)
- 1 tablespoon coriander (optional)
Instructions
Marinate the Chicken:
- 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.
Prepare the Sauce:
- In a separate bowl, mix gochugaru, gochujang, soy sauce, honey (or sugar), sesame oil, ketchup, minced garlic, and water. Stir until well combined.
Cook the Chicken:
- 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).
Combine Chicken and Sauce:
- 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.
Add Cheese:
- 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.
Garnish and Serve:
- 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.
Nutritional Information
- Per serving
- Energy: 312 kcal / 1304 kJ
- Fat: 15 g
- Protein: 35 g
- Carbs: 10 g
