Buldak Recipe (Korean Fire Chicken)
This homemade buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, so easy!
Prep Time10 minutes mins
Cook Time15 minutes mins
Marinating1 hour hr
Course: Main Course
Cuisine: Korean
Keyword: chicken, gochugaru, gochujang
Servings: 4
Calories: 577kcal
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)
- 1/4 cup gochugaru Korean hot pepper flakes
- ¼ cup gochujang I use the hot variety
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoon 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 grated ginger
- Salt and black pepper to taste
- 1/4 cup water or chicken stock
- 2 cups mozzarella cheese shredded (optional)
- For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes
In a large bowl, mix together the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, and salt and pepper to form a thick paste.
Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at least 1 hour.
Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with the marinade, and water or chicken stock.
Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade/sauce should reduce a bit. Remove lid.
Set oven to BROIL.
Top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted to your preference and begins to brown.
Remove, garnish, and serve!
Calories: 577kcal | Carbohydrates: 26g | Protein: 50g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 206mg | Sodium: 1283mg | Potassium: 940mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5053IU | Vitamin C: 37mg | Calcium: 371mg | Iron: 5mg