Korean Fire Chicken
(Cheesy Buldak)
Introduction
Brace yourself, because Korean Fire Chicken, also known as Buldak (불닭), isn’t your
average spicy chicken dish—it’s a full-blown flavor bomb that’s conquered YouTube
mukbangs, TikTok food challenges, and even Korean pub menus. Originally popularized in
South Korea as a fiery drinking dish, it’s now a global viral sensation.
In this bold and unforgettable recipe, tender chicken is stir-fried in a searing hot sauce made
from gochujang (Korean red chili paste), garlic, soy sauce, sugar, and chili flakes. Then, just
when your tastebuds need a rescue, a thick layer of melty mozzarella is added on top,
balancing the heat with creamy, stretchy richness. It’s the perfect fusion of pain and
pleasure—a dish you’ll sweat through with a smile.
Why You’ll Love This Recipe
1. Global Cult Status – Popular across Korea, the US, and globally through YouTube
and TikTok.
2. Melty Cheese Meets Fiery Chicken – The spicy and cheesy combo is wildly
addictive.
3. Simple Ingredients, Big Flavor – No deep frying needed—just one pan and 20
minutes.
4. Flexible Heat Level – Adjust the spice to match your comfort zone.
5. Perfect for Sharing – Serve sizzling hot with rice, beer, or Korean side dishes.
Ingredients
For the Chicken
● 1.5 lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
● 1 tablespoon neutral oil (vegetable or canola)● 2–3 cloves garlic, minced
● 1 tablespoon soy sauce
● 1 tablespoon rice vinegar (or lemon juice)
● ¼ teaspoon black pepper
For the Fire Sauce
● 2 tablespoons gochujang (Korean red chili paste)
● 1 tablespoon gochugaru (Korean chili flakes; adjust for heat)
● 1 tablespoon soy sauce
● 1 tablespoon honey or sugar
● 1 tablespoon water
● 1 teaspoon sesame oil
For the Cheese Topping
● 1 to 1½ cups shredded mozzarella cheese (or Korean pizza cheese mix)
● Chopped green onions or parsley, for garnish
● Toasted sesame seeds, optional
To Serve
● Steamed white rice
● Pickled radish or kimchi
● Cold drink of your choice
Step-by-Step Instructions
Step 1: Prep the Chicken1. Cut the Chicken
Dice the chicken into small, uniform pieces so they cook evenly and absorb more
sauce.
2. Toss in Base Marinade
In a bowl, combine chicken with soy sauce, vinegar, garlic, and pepper. Let it sit
while you prep the sauce.
Step 2: Mix the Fire Sauce
1. Combine in a Bowl
In a separate bowl, whisk together gochujang, gochugaru, soy sauce, honey (or
sugar), sesame oil, and water.
2. Adjust Heat to Taste
Add more gochugaru for intense fire, or cut back for a milder version.
Step 3: Cook the Chicken
1. Heat Oil in a Pan
In a large skillet or non-stick pan, heat the oil over medium-high heat.
2. Add the Chicken
Stir-fry the chicken pieces for about 5–6 minutes, until cooked through and slightly
browned.
3. Add the Sauce
Pour in the spicy fire sauce and toss to coat. Reduce heat to medium and simmer for
another 3–5 minutes, allowing the sauce to thicken and cling to the chicken.
4. Taste Test
Adjust sweetness or salt as needed. It should be spicy, sticky, slightly sweet, and
intensely flavorful.
Step 4: Add the Cheese
1. Flatten the Chicken
Spread the chicken evenly in the pan so it forms one thick layer.2. Add Mozzarella
Sprinkle the shredded mozzarella over the chicken generously.
3. Cover and Melt
Cover the pan with a lid and let it cook on low heat for 2–3 minutes, or until the
cheese is fully melted and bubbly.
4. Garnish It Up
Finish with chopped green onions and a sprinkle of sesame seeds.
Step 5: Serve & Savor
1. Serve Sizzling
Bring the skillet right to the table for that dramatic melt-pull moment.
2. Side Pairings
Serve with hot steamed rice and cold pickled radish to balance the heat.
3. Camera Ready
Want to go viral? Record the cheese pull, tag it #FireChickenChallenge, and watch
the views roll in!
Meal Prep & Storage Tips
1. Make-Ahead
Prep the chicken and sauce separately and store them in the fridge for up to 24
hours before cooking.
2. Leftovers
Keep any cooked leftovers in an airtight container in the fridge for up to 3 days.
3. Reheating
Reheat gently in a skillet or microwave. Add a splash of water if the sauce thickens
too much.
4. Freezing
Freeze the cooked chicken (without cheese) for up to 2 months. Add fresh cheese
when ready to serve.Variations & Substitutions
1. Protein Swap
Try it with tofu, shrimp, or even cauliflower for a vegetarian-friendly version.
2. Cheese-Free Option
Want to keep it dairy-free? Skip the cheese and enjoy it traditional-style.
3. Milder Version
Cut the gochugaru in half or skip it entirely and rely on just gochujang.
4. Korean BBQ Fusion
Grill the marinated chicken instead of pan-frying for a smoky twist.
5. Add Veggies
Stir-fry bell peppers or onions with the chicken for extra crunch and color.
Common Questions
Q: What is gochujang, and where can I find it?
A: Gochujang is a fermented Korean chili paste that’s sweet, savory, and spicy. You’ll find it
in most Asian or international grocery aisles—or online.
Q: Is Buldak always this spicy?
A: Traditionally, yes, but it’s easy to tone down! Adjust the chili flakes or add more sugar to
balance.
Q: Can I make it without cheese?
A: Absolutely. Original street-style Buldak doesn’t always come with cheese—it just became
trendy (and delicious) that way.
Q: Is this dish kid-friendly?
A: Only if they love spice! To make it kid-friendly, reduce or remove the gochugaru and
serve with lots of rice.
Q: Can I bake this instead of pan-frying?
A: Yes! Bake the chicken in the sauce at 375°F (190°C) for 20–25 minutes, then top with
cheese and broil until melted.
Conclusion
Korean Fire Chicken (Cheesy Buldak) is a dish that’s as viral as it is flavorful. With its
spicy kick, savory sauce, and gooey melted cheese, it’s a bold fusion that satisfies the
cravings of spice lovers and cheese pull fans alike.Whether you’re cooking it up for your food blog, a fun dinner challenge, or to impress your
guests with global flair, Buldak brings heat, heart, and serious flavor to the table. Top it with
cheese, scoop it over rice, and dig in—with caution and confidence.
맛있게 드세요! (Mashis-ge Deuseyo!) – Enjoy your meal, boss!
