Description
Buldak, also known as Korean Fire Chicken, is a spicy and flavorful dish made from marinated boneless chicken thighs coated in a fiery sauce made with gochugaru, gochujang, garlic, and other seasonings. This dish is cooked on the stovetop and finished under the broiler with a layer of melted mozzarella cheese, creating a perfect combination of spicy, savory, and cheesy flavors ideal for spice lovers.
Ingredients
Scale
Chicken
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces (chicken breasts can also be used)
Sauce & Marinade
- 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
Topping & Garnish
- 2 cups shredded mozzarella cheese (optional)
- Fresh chopped parsley or green onions for garnish
- Extra hot pepper flakes for garnish
Instructions
- Prepare the Buldak Sauce: In a large bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chili peppers, minced garlic, grated ginger, salt, and black pepper. Mix well until it forms a thick paste.
- Marinate the Chicken: Add the chopped chicken pieces to the sauce mixture and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Heat the Pan: Place a large oven-proof pan, ideally a cast iron skillet, on medium heat on the stovetop.
- Cook the Chicken: Add the marinated chicken along with 1/4 cup of water or chicken stock to the heated pan. Cover the pan with a lid and let it simmer for approximately 10 minutes, or until the chicken is fully cooked and the sauce has reduced slightly.
- Prepare to Broil: Remove the lid from the pan. Preheat your oven’s broiler setting.
- Add Cheese and Broil: Sprinkle the shredded mozzarella evenly over the cooked chicken. Place the pan under the broiler for 2-3 minutes, or until the cheese melts thoroughly and begins to brown slightly.
- Serve: Remove the pan from the oven, garnish with fresh chopped parsley or green onions and additional hot pepper flakes if desired. Serve immediately while hot and enjoy the fiery, cheesy Korean delight.
Notes
- For less heat, reduce the amount of gochugaru and chili peppers or omit them entirely.
- If you don’t have rice syrup, honey or corn syrup are great substitutes to add sweetness.
- A cast iron pan is ideal for even cooking and broiling but any ovenproof skillet will work.
- Marinating the chicken longer (up to 4 hours) intensifies the flavor.
- To make it gluten free, use gluten-free soy sauce or tamari.
- The mozzarella cheese topping is optional but adds a delicious creamy contrast to the spiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Buldak, Korean Fire Chicken, spicy chicken, Korean cuisine, gochujang chicken, cheesy chicken, Korean spicy dish
