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Benjamin

Cheesy Buldak (Korean Fire Chicken) – The Perfect Spicy Comfort Food!

This Buldak (Korean Fire Chicken) is a spicy, smoky, and irresistibly flavorful dish that will set your taste buds on fire! Juicy chicken is cooked in a bold, fiery sauce made with gochugaru, gochujang, soy sauce, and honey, creating the perfect balance of heat and sweetness. Topped with melty mozzarella cheese, this dish is a must-try for spicy food lovers and fans of Korean cuisine. Serve it with rice or cold pickled radish for the ultimate experience!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 -3 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 lb boneless skinless chicken thighs (cut into bite-sized pieces)
  • 1 tablespoon vegetable oil
For the Spicy Buldak Sauce:
  • 3 tablespoons gochugaru Korean red pepper flakes
  • 2 tablespoons gochujang Korean red chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon black pepper
  • ½ cup water
For Toppings (Optional but Recommended!):
  • ½ cup shredded mozzarella cheese
  • 1 teaspoon sesame seeds
  • 1 green onion sliced

Method
 

Prepare the Chicken:
  1. Cut the chicken thighs into bite-sized pieces and pat dry with a paper towel.
Make the Buldak Sauce:
  1. In a bowl, mix gochugaru, gochujang, soy sauce, honey, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and water. Stir well.
Cook the Chicken:
  1. Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
  2. Add the chicken and cook for 5-6 minutes until slightly browned.
  3. Pour the Buldak sauce over the chicken and stir to coat.
  4. Reduce heat to medium and let it simmer for 8-10 minutes, stirring occasionally.
Add the Cheese (Optional):
  1. Transfer the cooked chicken to an oven-safe dish.
  2. Sprinkle mozzarella cheese on top and broil for 2-3 minutes until melted.
Garnish & Serve:
  1. Sprinkle with sesame seeds and green onions.
  2. Serve hot with steamed rice, pickled radish, or a cold beer!

Notes

  • Adjust Spice Level: Reduce the gochugaru and gochujang if you prefer milder heat.
  • Use Chicken Thighs: They stay juicier than chicken breasts.
  • Caramelized Sauce: Let the sauce thicken slightly for the best texture.
  • Pairing: Enjoy with steamed rice, kimchi, or a refreshing cucumber salad.
  • Storage: Keep leftovers in an airtight container for up to 3 days in the fridge.

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