If you’re a fan of bold, fiery flavors with a touch of indulgent cheesiness, then Buldak, also known as Korean Fire Chicken, is the dish for you! This Korean classic is famous for its mouthwatering combination of spicy, smoky, and savory flavors, all balanced out with gooey, melted cheese on top.
Buldak has gained worldwide popularity, thanks to the growing love for Korean cuisine. The word “Buldak” literally translates to “fire chicken,” and it lives up to its name with its intensely spicy sauce. It’s a favorite dish for those who enjoy the thrill of heat-packed meals. Traditionally, Buldak is served as a bar snack or a late-night treat in Korea, often paired with a cold drink to cool down the spice. But don’t worry—this homemade version allows you to control the heat level, so you can enjoy it just the way you like.
Whether you’re looking for a fun new recipe to try at home, love spicy foods, or want to impress your friends with a fiery yet cheesy dish, this Buldak recipe will hit the spot!
Why You’ll Love This Recipe
- Perfectly Spicy & Savory: The fiery sauce made with gochugaru (Korean chili flakes) and gochujang (Korean chili paste) gives this dish its signature kick.
- Cheesy Goodness: The addition of melted cheese balances the spice, making each bite rich and comforting.
- Quick & Easy: With just a few simple steps, you can make restaurant-quality Buldak at home.
- Customizable Heat Level: Adjust the spice to your preference by modifying the chili paste and flakes.
- Great for Sharing: Serve it as an appetizer, main dish, or even as a topping for rice or noodles.
Ingredients You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
For the Spicy Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
For the Topping:
- 1 cup shredded mozzarella cheese
- 1 teaspoon sesame seeds
- 1 green onion, sliced
How to Make Buldak (Korean Fire Chicken)
Step 1: Prepare the Chicken
Start by cutting the chicken thighs into bite-sized pieces. Chicken thighs are ideal because they stay juicy and tender, even when cooked over high heat. If you prefer, you can use chicken breast, but be mindful that it can dry out faster.
Step 2: Make the Spicy Sauce
In a mixing bowl, combine gochujang, gochugaru, soy sauce, honey, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Stir until everything is well combined, creating a thick, vibrant red sauce. This sauce is the heart of the dish, packed with umami, heat, and a touch of sweetness to balance it all out.
Step 3: Marinate the Chicken
Add the chopped chicken to the sauce and mix well, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes. If you have more time, letting it sit for an hour or more will deepen the flavors even further.
Step 4: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken, spreading it evenly in the pan. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred around the edges. The sauce should thicken and coat the chicken beautifully.
Step 5: Add the Cheese
Once the chicken is fully cooked, transfer everything to a heatproof dish or a cast-iron skillet. Sprinkle the shredded mozzarella cheese evenly over the top. If you love extra cheese, feel free to add more!
Step 6: Melt the Cheese
You can melt the cheese in two ways:
- Oven Method: Preheat your oven to 375°F (190°C) and bake for about 5 minutes, or until the cheese is fully melted and slightly golden.
- Stovetop Method: Cover the pan with a lid and let the cheese melt over low heat for a few minutes.
Step 7: Garnish & Serve
Once the cheese is perfectly melted, remove from heat and sprinkle sesame seeds and sliced green onions on top. Serve immediately while it’s hot and gooey!
Helpful Tips
- Adjusting the Spice Level: If you’re new to spicy foods, start with less gochugaru and gradually increase to your taste.
- Make it Extra Smoky: For a more authentic Korean street food flavor, grill the chicken instead of pan-frying it.
- Serving Suggestions: Enjoy it with steamed rice, stir-fried noodles, or even wrapped in lettuce leaves for a fresh contrast.
- Double the Sauce: If you like extra sauce for dipping or drizzling over rice, make a little more by doubling the sauce ingredients.
Recipe Details
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (excluding marinating)
- Yield: 2-3 servings
- Category: Main Course
- Method: Pan-frying & Baking
- Cuisine: Korean
- Diet: Dairy & Gluten-Free Options Available
Notes
- To make this dish dairy-free, simply skip the cheese or use a dairy-free alternative.
- You can use chicken breast instead of thighs, but be careful not to overcook it.
- Leftovers can be used as a topping for rice bowls or stuffed into a wrap for a delicious spicy chicken wrap!
Nutritional Information (Per Serving)
- Calories: ~400
- Protein: 35g
- Carbohydrates: 15g
- Fat: 20g
- Fiber: 2g
- Sugar: 8g
(Note: These are estimated values and may vary based on portion size and specific ingredients used.)
Frequently Asked Questions
1. Can I make Buldak less spicy?
Yes! Reduce the amount of gochugaru and gochujang to tone down the heat. You can also add a little extra honey or brown sugar to balance the spice.
2. What can I serve with Buldak?
It pairs wonderfully with steamed white rice, kimchi, or a refreshing cucumber salad. If you want something extra indulgent, try serving it with a fried egg on top!
3. Can I use store-bought Buldak sauce?
Absolutely! If you’re short on time, you can use a pre-made Buldak sauce from an Asian grocery store. However, making it from scratch gives you full control over the flavors.
4. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pan over low heat or microwave it in short intervals.
Related Recipes
If you loved this spicy and cheesy dish, here are some more recipes to try:
Conclusion
Buldak is the ultimate comfort food for spice lovers, combining the deep, bold flavors of Korean chili with the rich creaminess of melted cheese. It’s easy to make at home and perfect for sharing with friends or indulging in on a cozy night in. Try this recipe today and experience the heat, the flavor, and the irresistible cheesiness for yourself!
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Buldak (Korean Fire Chicken) – Spicy, Cheesy, and Irresistible!
Description
If you’re a fan of bold, fiery flavors with a touch of indulgent cheesiness, then Buldak, also known as Korean Fire Chicken, is the dish for you! This Korean classic is famous for its mouthwatering combination of spicy, smoky, and savory flavors, all balanced out with gooey, melted cheese on top.
Buldak has gained worldwide popularity, thanks to the growing love for Korean cuisine. The word “Buldak” literally translates to “fire chicken,” and it lives up to its name with its intensely spicy sauce. It’s a favorite dish for those who enjoy the thrill of heat-packed meals. Traditionally, Buldak is served as a bar snack or a late-night treat in Korea, often paired with a cold drink to cool down the spice. But don’t worry—this homemade version allows you to control the heat level, so you can enjoy it just the way you like.
Whether you’re looking for a fun new recipe to try at home, love spicy foods, or want to impress your friends with a fiery yet cheesy dish, this Buldak recipe will hit the spot!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
For the Spicy Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
For the Topping:
- 1 cup shredded mozzarella cheese
- 1 teaspoon sesame seeds
- 1 green onion, sliced
Instructions
Step 1: Prepare the Chicken
Start by cutting the chicken thighs into bite-sized pieces. Chicken thighs are ideal because they stay juicy and tender, even when cooked over high heat. If you prefer, you can use chicken breast, but be mindful that it can dry out faster.
Step 2: Make the Spicy Sauce
In a mixing bowl, combine gochujang, gochugaru, soy sauce, honey, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper. Stir until everything is well combined, creating a thick, vibrant red sauce. This sauce is the heart of the dish, packed with umami, heat, and a touch of sweetness to balance it all out.
Step 3: Marinate the Chicken
Add the chopped chicken to the sauce and mix well, ensuring each piece is thoroughly coated. Let it marinate for at least 30 minutes. If you have more time, letting it sit for an hour or more will deepen the flavors even further.
Step 4: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken, spreading it evenly in the pan. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly charred around the edges. The sauce should thicken and coat the chicken beautifully.
Step 5: Add the Cheese
Once the chicken is fully cooked, transfer everything to a heatproof dish or a cast-iron skillet. Sprinkle the shredded mozzarella cheese evenly over the top. If you love extra cheese, feel free to add more!
Step 6: Melt the Cheese
You can melt the cheese in two ways:
- Oven Method: Preheat your oven to 375°F (190°C) and bake for about 5 minutes, or until the cheese is fully melted and slightly golden.
- Stovetop Method: Cover the pan with a lid and let the cheese melt over low heat for a few minutes.
Step 7: Garnish & Serve
Once the cheese is perfectly melted, remove from heat and sprinkle sesame seeds and sliced green onions on top. Serve immediately while it’s hot and gooey!
Notes
- To make this dish dairy-free, simply skip the cheese or use a dairy-free alternative.
- You can use chicken breast instead of thighs, but be careful not to overcook it.
- Leftovers can be used as a topping for rice bowls or stuffed into a wrap for a delicious spicy chicken wrap!