If you’re a fan of spicy food, Buldak is for you! Buldak, aka Korean Fire Chicken, is tender chicken coated in a sweet and spicy sauce, topped with melted mozzarella cheese. This dish is super easy to prepare, and the simple ingredients make it accessible for everyone!
Cheese Buldak is one of my favorite meals to make on a Friday night. Because it takes no time to prepare, it makes for the perfect quick one-pan meal to enjoy alongside a cold glass of beer or a few shots of Soju.
What is Buldak?
Buldak (불닭) translates to “Fire Chicken.” Bul means fire, and Dak means chicken. But don’t let this name scare you! It is not to be confused with the Korean Fire Noodles (Buldak Ramyeon), which are painfully spicy. This dish is not so spicy it burns your tongue off but will definitely satisfy your spicy cravings! And if you like it less spicy – no worries: Just adjust the recipe to your liking and add less Gochujang or Gochugaru!
What are Gochujang and Gochugaru?
Gochujang and Gochugaru are two of the most basic ingredients in Korean cuisine and are contained in every spicy Korean dish. Gochujang (고추장) is fermented Korean red chili paste. It has a unique sweet and spicy taste and is thick and sticky in consistency. In Korean cooking, Gochujang is mostly used in sauces to marinate chicken, beef, or pork or in soups and stews. The Korean chili paste has become so popular, that you can even buy it in supermarkets around the world. However, if you have the chance to, I would always recommend purchasing Gochujang from authentic Korean brands such as Chung Jung One or Sempio.
Gochugaru (고추가루) is usually translated as Korean chili flakes or Korean chili powder in English. It’s traditionally made from sun-dried chili peppers and is very aromatic. The quality of Gochugaru can really impact the overall taste of a dish, which is why a lot of Koreans that live overseas bring back kilos of chili flakes when they visit their home country.
What type of chicken to use?
For Cheese Buldak, I recommend using chicken breast. The tender meat goes incredibly well with the spicy marinate and melted mozzarella cheese. If you like, you can also mix chicken breast and de-boned chicken legs for this dish!
Any questions?
If you have any questions about making Cheese Buldak, aka Korean Fire Chicken, feel free to contact me on Instagram.
Did you recreate this recipe? Don’t forget to tag me in your post or story when you share your pictures. Can’t wait to see your version!
Cheese Buldak – Korean Fire Chicken
Ingredients
- ~500 g Chicken Breast
- 200 g Mozarella cheese
- Spring Onions (optional)
- Cooking Oil
Buldak Sauce
- 2 tbsp Gochujang (Chili Paste)
- 1-2 tbsp Gochugaru (Chili Flakes)
- 1 tbsp Mirin
- 3 tbsp Soy Sauce
- 1 tbsp Corn Syrup (물엿)
- 1 tbsp Brown Sugar
- 1 teaspoon Sesame Oil
- 4-5 shakes Black Pepper
- 1 tbsp Minced Garlic
Instructions
- Preheat the oven to 230 degrees Celcius or 450 degrees Fahrenheit.
- In a small bowl, mix all ingredients listed under "Buldak Sauce" until a smooth paste forms. Set aside.
- Wash chicken breast under cold running water. Tap dry with a kitchen towel and cut into bite-sized pieces.
- In a mixing bowl, add chicken breast and sauce and mix well with your hands or a spatular.
- Heat up some cooking oil in a skillet, add chicken, and stir-fry for about 10 minutes or until the meat is cooked through.
- Add chicken into an oven-proof form or pan and add mozarella cheese on top.
- Bake in the pre-heated oven for 10-15 minutes.
- Garnish with spring onions and serve with rice.