By now, you should know, I’m a bit of a spice addict! And oh boy, my joy when I discovered Buldak, or Fire Chicken!! This dish is a spicy lover’s dream come true. This Korean “Hot” Chicken is what my heart craves when I want to feel the heat!
This Korean dish brings some serious heat and incredibly flavorful. I love how the fiery marinade, with gochujang and gochugaru, turns simple chicken into something fiery delicious for someone always seeking hot and spicy. And let’s not forget the best part: a mountain of melted mozzarella cheese on top.
Whenever I make Buldak, it’s a guaranteed hit and always leaves everyone reaching for a glass of water. It’s spicy, savory, cheesy, and a whole lot of fun to eat!
Korean food has been a surprising hit for me. Their Bulgogi, Japchae and Tteokbokki have quickly become my favorites whenever I crave some flavor bombs. I’m always on the lookout for new tastes in this amazing, fiery Asian cuisine. And one day, I stumbled upon Buldak Noodles in the grocery store. A little bit of searching on the internet, and boom… my first meet up with Korean Fire Chicken!!
Now, I have tried some really spicy chicken dishes like Jerk Chicken, Kedjenou Chicken and Thai Basil Chicken with plenty of bird’s eye chilis. But so far, Buldak wins my heart with its fiery notes. Albeit, the heat kinda tones down a bit with the melted mozzarella, creating a wonderful blend of gooey, melty cheese with the hot, spicy chicken. It’s an experience that’s both fiery and comforting at the same time.
What is Buldak
Buldak, or Fire Chicken, is a popular Korean dish known for its intense spiciness. The word “Buldak” comes from “bul,” meaning “fire,” and “dak,” meaning “chicken,” which perfectly describes its fiery nature.
Buldak became popular in South Korea in the early 2000s. It was made for people who love really spicy food and quickly became a favorite street food.
Buldak is made by marinating chicken in a spicy sauce with gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, garlic, ginger, and other spices. The marinated chicken is usually grilled, giving it a smoky flavor. Often, it’s topped with melted mozzarella cheese to balance the heat.
There are different versions of Buldak, including ones with different levels of spiciness. Some versions add extra ingredients like rice cakes or noodles.
Buldak has become so popular that there are instant noodle versions of it. This instant noodle version of Buldak, known as “Buldak Bokkeum Myun,” became a viral sensation with various “fire noodle” challenges, where people would try to eat the extremely spicy noodles and share their reactions online.
Ingredients Needed
Chicken – My top choice is boneless, skinless thighs. Thighs stay juicier, but breasts are a leaner option. I cut them into bite-size pieces for even cooking. Some people even use bone in chicken for this recipe.
Gochugaru – These Korean hot chili flakes add heat and a deep red color. They are essential for an authentic flavor.
Gochujang – This spicy-sweet Korean fermented chili paste gives heat, sweetness, and umami. It’s a key ingredient for the sauce. There are various options available in the Asian grocery store for gochujang, from mild to hot. I usually go for the hot version, but if you prefer something less spicy, the milder ones are great too.
Soy sauce – It adds saltiness and umami, balancing the sweetness and spiciness.
Honey – I am using honey to add sweetness and balance the heat. Rice syrup or corn syrup can be used as alternatives.
Sesame oil – It adds a nutty flavor and aroma. A little goes a long way.
Aromatics – Garlic and ginger. I finely chop them.
Black pepper – For additional heat and seasoning.
Oil – I use a neutral oil like vegetable or canola for cooking the chicken.
Water – It helps create the sauce and keeps the chicken moist. You can skip it for a drier version.
Fresh mozzarella cheese – I shred the mozzarella and use it as a topping. It melts beautifully and balances the spiciness with its creamy texture.
Scallions – I love them as garnish in all of my Asian dishes.
Buldak Recipe
Prepare the Marinade: In a large bowl, I mix together the gochugaru, gochujang, soy sauce, honey, sesame oil, garlic, ginger and pepper.
Marinate the Chicken: I add the chicken pieces to the bowl and mix well with the prepared marinade, making sure all the chicken pieces are coated well. If I have time, I let it marinate for an hour or two in the refrigerator.
Cook the Chicken: I heat oil in a cast-iron pan or an oven-proof pan over medium-high heat. Once the oil is hot, I add the chicken with the marinade and let it cook undisturbed for 2-3 minutes. Then, I stir and let it cook for another minute.
Add Water and Simmer: I add a little water to the pan, mix well, cover, and cook for 8-10 minutes, or until the chicken is cooked through.
Broil with Cheese: While the chicken is cooking, I set the oven to broil. Once the chicken is cooked, I top it with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and bubbly.
Serve: When it’s all ready, I serve the Buldak immediately, garnished with chopped scallions.
Alpana’s Tips
- Use thighs for juiciness: I really recommend using boneless, skinless chicken thighs because they stay juicier during cooking. If you want to use chicken breasts, make sure to watch the cooking time closely to prevent them from drying out.
- Adjust the heat: To make Buldak extra spicy, I add more gochugaru. If I am making it milder for guests, I reduce the amount.
- Marinate for more flavor: I try to marinate the chicken for at least an hour, but if you’re short on time, even 30 minutes will work.
- Cheese melting tip: I shred the mozzarella cheese myself from a block, as the pre-grated stuff doesn’t melt as well.
- Watch the broil: When broiling the cheese, I keep a close eye on it to prevent burning. It takes just 2-3 minutes.
Variations:
Grilled buldak: Instead of cooking the marinated chicken in a pan, sometimes I grill it over medium-high heat until it’s cooked through and has a nice char. Then I transfer it to a cast iron skillet and then top it with shredded mozzarella cheese. I then cover it with a lid and let the cheese melt over the hot chicken before serving.
Drier version on stovetop: Sometimes I skip adding the water, and simply cook the chicken in the marinade until it is fully cooked before adding the cheese.
Air fryer buldak: Yes, you can even cook Buldak in your air fryer! Place the marinated chicken pieces in a preheated air fryer at 400°F and cook for about 10-12 minutes, shaking the basket halfway through. After cooking, just transfer the chicken to an oven-safe dish, top with cheese, and broil until the cheese is melted.
Rice cakes: Korean rice cakes, garae-tteok, add great texture to this dish. When I want to add them, I lightly sauté them in oil, and cook them with Buldak chicken before putting on the cheese layer.
Less spicy version: Sometimes I want to serve Buldak to guests, but know that most people aren’t as spice tolerant as me. So I reduce the amount of gochugaru and gochujang in the marinade and add more honey or sugar to balance the spice. I also top the dish with a generous layer of mozzarella cheese to mellow the heat.
There you go, this one is for all my spicy food lovers out there. Try this fun Korean Fire Chicken tonight if you really want to jazz up your dinner routine. The best part is, you can always adjust the heat to suit your taste. Whether you want it to be a “fire-alarm” fire or just a little tingle, you can tweak the ingredients to get it just right.
Enjoy the bold flavors and that delicious kick with my super fun Buldak! As for me I am already dreaming about how I am going to create my very own homemade Buldak Ramen!!!
Buldak (Korean Fire Chicken)
My spicy Buldak Chicken is a popular Korean street food, and is super easy to make in your own kitchen!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breast, cut into bite size pieces
- ¼ cup gochugaru (Korean hot chili flakes)
- ¼ cup gochujang
- 2 Tbsp soy sauce
- 2 Tbsp honey (you can sub with rice syrup or corn syrup)
- 1 tsp sesame oil
- 6 large garlic cloves, finely chopped
- 1 Tbsp ginger, peeled and finely chopped
- ½ tsp black pepper
- 1.5 Tbsp oil
- ¼ cup water
- 8oz fresh mozzarella cheese, shredded
- scallions, chopped for garnish
Instructions
- Mix the gochugaru, gochujang, soy sauce, sesame oil, honey, garlic, ginger and pepper in a large bowl.
- Add chicken pieces and mix well with the prepared marinade so that all the chicken pieces are coated well. Marinate for an hour or two in refrigerator, if you have time.
- Heat oil in cast iron skillet or other oven proof pan over medium high heat. Add the chicken with the marinade and let it cook undisturbed for 2-3 minutes. Stir and let it cook for another minute.
- Add ¼ cup water and mix well. Cover and cook for 8-10 minutes ,or until chicken is cooked. (see note)
- Set oven to broil in the mean time. Top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve immediately with scallion for garnish.
Notes
- You can serve Korean fire chicken without melted cheese on top over the rice. It's equally delicious.
- You can also make a drier version of this by not adding water. Simply cook the chicken in the marinade until cooked through.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 468Total Fat 25gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 214mgSodium 1396mgCarbohydrates 18gFiber 0gSugar 13gProtein 46g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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