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Buldak Recipe

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Buldak, or Korean Fire Chicken, is a spicy and flavorful dish made with chicken, gochugaru, and a rich, sweet-spicy sauce. Topped with melty mozzarella cheese, it’s perfect for spice lovers looking for a comforting, fiery meal.

Ingredients

Scale

For the Chicken:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp rice wine (mirin or sake)
  • ½ tsp black pepper

For the Sauce:

  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp soy sauce
  • 1 tbsp rice syrup (or honey)
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • ½ cup water

For Topping:

  • 1 cup shredded mozzarella cheese
  • 1 tbsp chopped green onions
  • Sesame seeds (optional garnish)

Instructions

  • Marinate the Chicken:
    In a bowl, combine the chicken pieces with soy sauce, rice wine, and black pepper. Mix well and let it marinate for 15-20 minutes.
  • Prepare the Sauce:
    In a small bowl, mix gochugaru, gochujang, soy sauce, rice syrup, brown sugar, sesame oil, minced garlic, grated ginger, and water until smooth.
  • Cook the Chicken:
    Heat a large skillet or pan over medium heat. Add a little oil and cook the marinated chicken until lightly browned, about 4-5 minutes.
  • Add the Sauce:
    Pour the sauce over the chicken, stirring to coat. Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
  • Add Cheese:
    Sprinkle the shredded mozzarella cheese evenly over the chicken. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve:
    Sprinkle with green onions and sesame seeds, if desired. Serve hot with steamed rice or a side of pickled radish to balance the heat.

Notes

  • Adjust the spice level by reducing the amount of gochugaru or gochujang.
  • For extra flavor, grill the chicken instead of pan-frying before adding it to the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Find it online: https://ukfinda.com/buldak-recipe/