Buldak, also known as Korean Fire Chicken, is a popular and fiery dish that has gained international recognition for its intense spiciness and bold flavors. The name “Buldak” comes from the Korean words “bul” (불), meaning fire, and “dak” (닭), meaning chicken. This dish is a favorite among spice lovers and is often enjoyed with melted cheese to balance out the heat.

Originally introduced in the early 2000s, Buldak quickly became a staple in Korean cuisine, especially as a late-night snack or street food. The dish features bite-sized chicken pieces marinated in a fiery sauce made from gochugaru (Korean chili flakes), gochujang (Korean chili paste), soy sauce, garlic, and a hint of sweetness from honey or sugar.

While traditional Buldak is known for its extreme heat, you can adjust the spice level to suit your taste. Whether you’re a fan of extra-spicy foods or prefer a milder version, this recipe will guide you step by step to create the perfect homemade Buldak.

Ingredients:

The Chicken:

• 1.5 lbs (700g) boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tbsp vegetable oil

The Marinade & Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for extra depth)
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 1 tbsp rice wine (mirin or sake)
• 1 tsp black pepper
• ½ tsp salt
• ½ cup water or chicken broth

Toppings & Garnishes:

• 1 cup mozzarella cheese (shredded)
• 1 tbsp sesame seeds
• 2 green onions (chopped)

Preparation: How to Make the Buldak (Korean Fire Chicken) 

 1: Prepare the Chicken

Start by cutting the chicken thighs into bite-sized pieces. Thighs are preferred over chicken breast as they remain juicy and tender when cooked. Pat them dry with a paper towel and set aside.

 2: Make the Marinade

In a mixing bowl, combine gochujang, gochugaru, soy sauce, oyster sauce, honey (or brown sugar), sesame oil, minced garlic, grated ginger, rice wine, black pepper, salt, and water (or chicken broth). Stir well until all the ingredients are fully combined into a thick sauce.

 3: Marinate the Chicken

Add the chicken pieces to the marinade and mix thoroughly, ensuring each piece is well-coated. Let it sit for at least 30 minutes to allow the flavors to absorb. For the best results, marinate for 1-2 hours or overnight in the refrigerator.

 4: Cook the Chicken

Heat a large pan or skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken along with all the marinade sauce. Cook for about 10-12 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.

 5: Add Cheese (Optional but Recommended)

If you want a cheesy Buldak, transfer the cooked chicken to an oven-safe dish or keep it in the pan. Sprinkle shredded mozzarella cheese generously over the top. Place under a broiler for 2-3 minutes, or cover with a lid on low heat, until the cheese is melted and bubbly.

 6: Garnish and Serve

Once the cheese is melted, remove from heat and sprinkle sesame seeds and chopped green onions over the top. Serve hot and enjoy!

Variations

• Mild Version: Reduce the amount of gochugaru and gochujang for a less spicy dish. You can also add a little more honey or sugar to balance the heat.
• Extra Spicy: If you love spice, add 1-2 chopped Thai chilies or an extra tablespoon of gochugaru.
• Grilled Buldak: Instead of cooking in a pan, you can grill the marinated chicken on a barbecue for a smoky flavor.
• Vegan Buldak: Substitute chicken with tofu or mushrooms and use a plant-based cheese alternative.

Cooking Notes of Buldak (Korean Fire Chicken) Recipe

• Best Chicken Cut: Boneless, skinless chicken thighs work best as they remain juicy and absorb the marinade well.
• Adjusting Spice Levels: If the dish is too spicy, adding cheese or serving with rice helps mellow the heat.
• Balancing Flavors: A hint of sweetness (honey or sugar) balances out the extreme spiciness.
• Sauce Thickness: If the sauce is too thick, add a little more water or chicken broth while cooking.

Serving Suggestions

• With Steamed Rice: Buldak is traditionally served with a bowl of plain steamed white rice to help counteract the spice.
• With Kimchi: A side of kimchi adds a refreshing tang and crunch.
• Wrapped in Lettuce: Wrap the spicy chicken in crisp lettuce leaves for a fresh contrast.
• With Pickled Radish: Korean pickled radish (danmuji) is a great palate cleanser alongside this dish.
• With Ramen or Noodles: Pair with instant ramen noodles for a fiery noodle dish.

Tips

• Use Gloves When Handling Chili Paste: Gochujang and gochugaru can be spicy, so avoid direct contact with your hands if you have sensitive skin.
• Don’t Overcook the Chicken: Overcooking can make the chicken dry, so cook just until tender.
• Use a Cast Iron Skillet: This helps develop a slight char on the chicken, enhancing the flavor.
• Cheese Melting Tip: If broiling in the oven, keep an eye on the cheese to prevent burning.
• Make a Big Batch: Buldak stores well in the fridge for 2-3 days and can be reheated easily.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Nutritional Information (Per Serving)

• Calories: ~450 kcal
• Protein: ~35g
• Sodium: ~900mg
• Carbohydrates: ~15g
• Fat: ~25g

FAQs About Buldak (Korean Fire Chicken) Recipe

1. How spicy is Buldak?

Buldak is very spicy due to the combination of gochugaru and gochujang. However, you can adjust the spice level by reducing the chili flakes and paste.

2. Can I use chicken breast instead of thighs?

Yes, but chicken breast tends to dry out faster. If using breast meat, marinate it longer to keep it tender.

3. How can I make Buldak less spicy?

You can reduce the amount of chili paste and flakes, add more sugar or honey, and top it with extra cheese to mellow the heat.

4. What if I don’t have gochujang?

Gochujang is essential for authentic flavor, but in a pinch, you can substitute it with a mix of Sriracha and a little miso paste.

5. Can I make this ahead of time?

Yes! Marinate the chicken ahead of time for better flavor. Cooked Buldak can also be stored in the fridge for up to 3 days and reheated when needed.

Conclusion

Buldak (Korean Fire Chicken) is a spicy, flavorful dish that has captivated food lovers worldwide. Whether you enjoy it traditionally fiery or with a milder twist, this dish is easy to make at home and pairs perfectly with rice, kimchi, or noodles. The addition of melted cheese creates a delicious contrast to the intense spice, making it an irresistible comfort food.

Try making Buldak at home and customize it to your preferred spice level. No matter how you serve it, this dish is sure to satisfy your craving for bold and fiery flavors. Enjoy your homemade Buldak and experience the heat of Korean cuisine! 🔥🍗

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