Buldak, also known as Korean Fire Chicken, is a beloved dish that combines tender, bite-sized chicken pieces with a fiery marinade made from gochugaru and gochujang. This dish is perfect for spice lovers, offering an explosion of flavors with every bite. Topped with gooey melted mozzarella, it’s an irresistible combination that you won’t be able to stop eating.
My family has a bit of a love affair with spicy food, and Buldak is one of our all-time favorites. The first time I made this dish, my husband couldn’t believe how delicious and addictive it was. Now, it’s a regular feature in our household, especially on game nights or when we have friends over. Even our kids, who usually shy away from spicy food, can’t resist the cheesy topping that mellows out the heat just enough for them to enjoy.
Why This Spicy Korean Fire Chicken?
- Authentic Korean Flavors: The combination of gochugaru and gochujang provides an authentic Korean taste that is both spicy and flavorful.
- Versatile Spice Level: Adjust the number of chili peppers to suit your preferred spice level, making it customizable for everyone.
- Quick and Easy: Despite its complex flavors, this dish is straightforward to prepare, making it perfect for busy weeknights.
- Cheesy Goodness: The optional mozzarella cheese topping adds a creamy, melty layer that balances the heat and makes the dish even more irresistible.
Ingredients
For the Chicken and Marinade:
- 1.5 pounds (680g) boneless chicken thighs, chopped into bite-sized pieces (or use chicken breasts)
- ¼ cup (30g) gochugaru (Korean hot pepper flakes)
- ¼ cup (60g) gochujang (Korean hot pepper paste)
- 2 tablespoons (30ml) soy sauce
- 2 tablespoons (30ml) vegetable oil
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (30ml) rice syrup (or use honey or corn syrup)
- 2-3 spicy Korean chili peppers, chopped (or use other small spicy red chilies)
- 6 large garlic cloves, minced
- 2 teaspoons (4g) grated ginger
- Salt and black pepper to taste
- ¼ cup (60ml) water or chicken stock
For the Topping and Garnish:
- 2 cups (200g) shredded mozzarella cheese (optional)
- Fresh chopped parsley or green onions
- Extra hot pepper flakes
Directions
- Prepare the Marinade: In a large bowl, combine the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, garlic, ginger, salt, and black pepper. Mix well to form a thick paste.
- Marinate the Chicken: Add the chopped chicken pieces to the bowl and mix until each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Cook the Chicken: Heat a large, oven-proof pan (such as a cast iron skillet) over medium heat. Add the marinated chicken along with the water or chicken stock. Cover the pan and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has reduced slightly. Remove the lid.
- Broil with Cheese: Preheat your oven to broil. Sprinkle the shredded mozzarella cheese evenly over the chicken. Place the pan under the broiler for 2-3 minutes, or until the cheese is melted and begins to brown to your liking.
- Garnish and Serve: Remove the pan from the oven and garnish with fresh chopped parsley or green onions and extra hot pepper flakes. Serve immediately, enjoying the spicy, cheesy goodness with your favorite sides.
Notes:
- Adjusting Spice Levels: Feel free to adjust the amount of gochugaru and chili peppers to control the heat level of the dish.
- Cheese Options: While mozzarella is the traditional choice, you can experiment with other types of cheese that melt well, such as cheddar or provolone.
- Serving Suggestions: Buldak pairs wonderfully with steamed rice, fresh vegetables, or a simple green salad to balance out the spiciness.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
