Description
Buldak, or Korean Fire Chicken, is a spicy, flavorful dish made with chicken thighs cooked in fiery gochujang sauce and often topped with melty cheese. Perfect for spice lovers!
Ingredients
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup gochugaru (Korean hot pepper flakes)
- 1/4 cup gochujang (hot Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup (or honey/corn syrup)
- 2-3 spicy Korean chili peppers, chopped
- 6 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)
- Garnish: fresh parsley or green onions, extra chili flakes
Instructions
- In a large bowl, mix gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
- Add chicken and coat thoroughly. Cover and refrigerate at least 1 hour.
- Heat oven-proof pan to medium heat. Add chicken with marinade and water/chicken stock.
- Cover and simmer 10 minutes until chicken is cooked through; marinade should reduce slightly. Remove lid.
- Preheat oven to broil. Top chicken with mozzarella and broil 2–3 minutes until melted and slightly browned.
- Remove from oven, garnish with parsley or green onions, and serve hot.
Notes
- Adjust chili peppers for desired spice level.
- Cheese is optional; traditional Buldak is served without it.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmer / Broil
- Cuisine: Korean