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BULDAK (Korean Fire Chicken)

Jul 27, 2020

  • Serves: 4

“Buldak” translates into English as “fire chicken.” Buldak is typically made with a whole chicken, but skinless, boneless thighs work well if you want to make a smaller batch. This FIERY SPICY Chicken dish with melted mozzarella cheese is the dish to relish, that will leave you feeling so refreshingly happy. This is a perfect pub food and a perfect pair with beer.


  • Chicken breast cut into cubes -450 g 
  • Gochugaru (korean chilly powder) – 1tbs
  • Gochujang (korean chilly paste) – 2 tbs
  • Rice wine -2 tbs
  • Soy sauce- 2 tsp
  • Oil – 1 tbs 
  • Sesame oil -1/4 tsp
  • Ground black pepper – 1 tbs 
  • Honey – 2 tbsp
  • Garlic – 3 cloves chopped 
  • Grated ginger – 1 tsp
  • Shredded mozzarella cheese – 220 g
  • Chicken stock – 3 tbsp

To garnish

  • Green onion – 1 
  • Sesame seeds – 1 tsp


  • In a bowl, combine rice wine gochugaru, gochujang, soy sauce, sesame oil, ground black pepper, honey, garlic, and ginger in a bowl.
  • Add chicken into the bowl and mix well, set aside.
  • Heat up a skillet with oil,place the marinated chicken into skillet.
  • Cover and cook the chicken for about 10 min,
    check to be sure not to burn the chicken.
  • Uncover, and turn over the chicken add stock.
  • Reduce heat to low.
  • Cover and allow to cook for another 5-10 minutes, or until chicken is cooked through.
  • Pre-heat the oven to melt & gratinate cheese.
  • Sprinkle on the cheese over the top.
  • Place in oven for a few minutes until the cheese is melted.
  • Garnish with spring onions and seasame seeds.

In this Recipe

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