Buldak (Korean Fire Chicken with Cheese) Recipe

If you’re craving a meal that’s spicy, savory, and absolutely irresistible, Buldak (Korean Fire Chicken with Cheese) is about to light up your dinner routine. This Korean favorite features juicy marinated chicken, tossed in a fiery, flavor-packed sauce, and finished with bubbling pools of gooey, golden cheese. It’s wildly craveable, oozing deliciousness in every bite, and somehow manages to be both comforting and full of personality. Whether you’re a spice enthusiast or just looking for a new crowd-pleaser, Buldak (Korean Fire Chicken with Cheese) will captivate your taste buds and make you wonder how you ever lived without it.

Ingredients You’ll Need

The beauty of Buldak (Korean Fire Chicken with Cheese) is in its bold but essential ingredients. Each one pulls its weight, crafting that magical balance of heat, depth, and creamy comfort that makes this dish unforgettable.

• Chicken Thighs: Boneless, skinless thighs give you super tender, juicy bites that soak up all the marinady goodness.
• Vegetable Oil: Just enough to get the perfect sear and keep the chicken succulent.
• Mozzarella Cheese: Low-moisture mozzarella is ideal here—it melts into stringy, bubbling pools without getting watery.
• Green Onions: Adds a punchy, fresh contrast and a pop of color when sprinkled on top.
• Toasted Sesame Seeds: Optional, but they deliver a lovely nutty finish that works harmoniously with the heat.
• Gochujang (Korean Chili Paste): The signature fire and depth—this is the heart and soul of Buldak (Korean Fire Chicken with Cheese).
• Gochugaru (Korean Red Pepper Flakes): Adjust this to control your spice adventure; it builds that signature, tongue-tingling heat.
• Soy Sauce: An umami-rich base note that grounds the spicy sweetness of the dish.
• Rice Syrup or Honey: Balances the fierce heat with a gentle touch of sweetness, rounding out every bite.
• Mirin or Rice Wine: Adds subtle acidity and complexity, mellowing out the sauce and infusing it with aroma.
• Minced Garlic: Plenty of garlic for that classic Korean punch—it makes everything bolder.
• Grated Ginger: A hint of warmth and brightness that lifts the flavors.
• Sesame Oil: Just a splash at the end for irresistible fragrance.
• Black Pepper: Just a pinch for extra pep and balance.

How to Make Buldak (Korean Fire Chicken with Cheese)

Step 1: Marinate the Chicken

Start by combining all your marinade ingredients—gochujang, gochugaru, soy sauce, rice syrup or honey, mirin, garlic, ginger, sesame oil, and black pepper—in a large bowl. Give it a good mix until it forms a thick, aromatic red paste. Add your chicken thigh pieces and toss them until every nook and cranny is coated. For that deep, addictive flavor, let it rest for at least 30 minutes (though overnight in the fridge really lets the magic happen!).

Step 2: Sear and Cook the Chicken

Grab your favorite heavy skillet (cast iron if you’ve got it!) and heat up the vegetable oil over medium-high heat. When it’s hot, toss in the marinated chicken, spreading it into an even layer. Let it cook undisturbed for a couple of minutes to get those beautiful golden edges, then stir and cook until fully cooked through—about 8 to 10 minutes. The smell will fill your kitchen with pure excitement!

Step 3: Blanket with Cheese

Once your chicken is sizzling, lower the heat. Generously sprinkle the shredded mozzarella all over the top, making sure to cover every bite. Cover the skillet with a lid and let it cook gently for 2 to 3 minutes. The cheese will melt into a glorious, bubbling layer, stretching into strings when you scoop—this is the magic that makes Buldak (Korean Fire Chicken with Cheese) so unforgettable!

Step 4: Garnish and Serve

Turn off the heat and immediately shower with chopped green onions and a sprinkle of toasted sesame seeds for an eye-catching finish. Serve it piping hot, straight from the pan—ideally with steamy white rice or crisp lettuce wraps ready to temper the heat.

How to Serve Buldak (Korean Fire Chicken with Cheese)

Garnishes

Classic garnishes for Buldak (Korean Fire Chicken with Cheese) are bright green onion slices and toasted sesame seeds—they cool the heat, add crunch, and look gorgeous. A little extra mozzarella or even some quick-pickled onion can also take your plating over the top and help mellow the fiery spice.

Side Dishes

This dish begs for a cooling sidekick. I love pairing mine with icy cold cucumber salad or tangy pickled radish. Steamed rice is non-negotiable for me, but you could also tuck the filling into lettuce cups for an ultra-fresh, make-your-own wrap experience that balances the richness and brings out the bold flavors.

Creative Ways to Present

For extra fun, bring Buldak (Korean Fire Chicken with Cheese) to the table in a sizzling cast iron skillet—the bubbling cheese and spicy aroma create instant excitement. Or serve it family-style, surrounded by little bowls of banchan for an at-home Korean feast. For a modern twist, try topping baked sweet potato halves or filling a toasted bun for a spicy, cheesy chicken sandwich.

Make Ahead and Storage

Storing Leftovers

If you somehow resist finishing the whole skillet, leftovers will keep beautifully. Store cooled Buldak (Korean Fire Chicken with Cheese) in an airtight container in the fridge, where it will stay tasty for up to three days. Keep the rice or lettuce separate for the freshest next-day meal.

Freezing

You can absolutely freeze this dish! Portion the cooled chicken and cheese (skip garnishes for now) into freezer-safe containers. It’ll keep for up to a month and makes for an easy, flavor-packed meal on busy nights—just let it thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Buldak (Korean Fire Chicken with Cheese) gently in a skillet over low heat, covering to remelt the cheese. You can also use the microwave for convenience, but a splash of water and quick cover will help prevent the chicken from drying out. Re-garnish with fresh green onions to revive that just-made flavor and look.

FAQs

How spicy is Buldak (Korean Fire Chicken with Cheese)?

It’s no secret: this dish packs a punch! But the spice level is entirely adjustable. Dial back the gochugaru or add extra cheese to tame the heat, making it as fiery or as mild as you like. If you’re sensitive to spice, start slow and build up until you hit your perfect level.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works if you prefer leaner meat—just keep an eye on the cook time to avoid drying it out. Thighs are traditional and extra juicy, but the sauce and cheese make any cut delicious.

What kind of cheese is best for Buldak (Korean Fire Chicken with Cheese)?

Mozzarella is the classic choice thanks to its superb melt and stretch. If you’re feeling adventurous, try blending mozzarella with Monterey Jack or even a touch of cheddar for a unique twist. Avoid super-aged cheeses that won’t melt as smoothly.

Is there a vegetarian version of this dish?

You can absolutely make a veggie version! Substitute the chicken with cubes of extra-firm tofu or chewy mushrooms like king oyster, keeping the marinade and cheesy topping the same. You’ll get all the spicy, decadent flavor of the original, meat-free.

Do I need a cast iron skillet for the best results?

No worries if you don’t have cast iron—a heavy-bottomed nonstick pan works well too. Cast iron does provide that signature sizzle and keeps the cheese melted longer at the table, but the dish comes out fantastic either way.

Final Thoughts

If you’re ready for a dish that’s bold, creamy, and positively addictive, Buldak (Korean Fire Chicken with Cheese) will not disappoint. I absolutely love sharing this fiery favorite—there’s something magical about a bubbling pan of spicy chicken, shared with family or friends. Give it a try and watch your table light up with excitement!

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