Name: Buldak (Korean Fire Chicken) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Korean
Ingredients: 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breasts can also be used); 1/4 cup gochugaru (Korean hot pepper flakes); 1/4 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; 2 cups shredded mozzarella cheese (optional); Fresh chopped parsley or green onions for garnish; Extra hot pepper flakes for garnish

Introduction

Buldak, also known as Korean Fire Chicken, is a spicy and flavorful dish that packs a punch. Tender chicken pieces are marinated in a fiery sauce, then cooked to perfection and topped with melted mozzarella cheese for a deliciously rich finish. This dish is perfect for those who love bold, spicy flavors.

The image shows a deep black cast iron pan filled with a thick, rich red tomato sauce at the bottom, bubbling gently. On top, there are large uneven patches of melted mozzarella cheese that are creamy white with golden brown spots where it has melted and slightly crisped. Scattered over the cheese and sauce are pieces of cooked ground sausage, light brown with a crispy texture. Small green herbs and sliced green onions are sprinkled across the surface, adding touches of fresh green color. The pan sits on a white marbled surface creating a clean contrast with the dark pan and vivid colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breasts can be used)

1/4 cup gochugaru (Korean hot pepper flakes)

1/4 cup gochujang (hot variety recommended)

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

2 cups shredded mozzarella cheese (optional)

For garnish: fresh chopped parsley or green onions, extra hot pepper flakes

Instructions

Step 1: In a large bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, and salt and pepper. Mix well to form a thick paste.

Step 2: Add the chopped chicken to the bowl and toss to coat each piece thoroughly with the marinade. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.

Step 3: Preheat a large ovenproof pan, such as a cast iron skillet, over medium heat. Add the marinated chicken along with the water or chicken stock to the pan.

Step 4: Cover the pan and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has slightly reduced. Then remove the lid.

Step 5: Set your oven to broil. Sprinkle shredded mozzarella cheese evenly over the chicken in the pan.

Step 6: Broil the chicken for 2-3 minutes, or until the cheese is melted and just starting to brown to your liking.

Step 7: Remove the pan from the oven, garnish with fresh parsley or green onions and a sprinkle of hot pepper flakes, then serve immediately.

Tips & Variations

Adjust the heat by reducing or increasing the amount of gochugaru and chili peppers to suit your spice preference.

For a less oily dish, use chicken breasts and reduce the amount of vegetable oil.

If you can’t find Korean ingredients, substitute gochugaru with smoked paprika and gochujang with a mix of chili paste and a touch of miso paste.

Serve with steamed rice or wrap the chicken in lettuce leaves for a delicious bite.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative, but they may cook faster and can dry out if overcooked, so keep an eye on the cooking time.

What can I use if I don’t have gochugaru or gochujang?

If Korean chili flakes and paste aren’t available, you can substitute gochugaru with smoked paprika or cayenne pepper for some heat, and gochujang with a combination of chili paste and a bit of miso or soy sauce for umami flavor.