This easy Korean Buldak Fire Chicken recipe takes minutes to throw together. I love this not too spicy simmered chicken that’s topped with gooey mozzarella cheese. Considered bar food in Korea, I consider this saucy chicken with melted cheese a great family dinner.
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With Alex home a few weeks ago, I needed a simple dinner to satisfy us and this fire chicken recipe filled the bill.
He was home a few weeks ago picking up his skis before heading to Argentina to ski with Zoe and Evan.
With Alex living back in the states you never know when he will be popping by.
And with his belongings spread over several states I’m never sure how he keeps track of everything.
Lately he’s been popping in and out of Houston and just weeks ago he rented an apartment in NYC.
But right now he is skiing though I hear he will be heading back to Asia soon.
Alex could eat Chinese food every day of the week, 3 meals a day, and though this is a Korean dish, I figured he wouldn’t turn it down!
I don’t eat meat but the flavors of Korean food entice me, and this simple chicken dish caught my eye.
Perhaps it was the cheese on top, just like this corn cheese recipe that is also from Korea,or perhaps it was the mozzarella cheese in the fridge that needed a home, but I am sure glad I made this Korean spicy chicken!
Table of Contents
Why I Love This Korean Fire Chicken Recipe
Besides being super simple to make, I love spicy food.
Truth is that Korean pepper flakes are not that spicy. Yes, they look spicy, but if you can stand the heat of a jalapeno you can handle this.
Fire chicken comes together in less than 20 minutes which barely leaves you enough time to cook the rice.
There were no leftovers between the two of us which made us kind of bummed, but also proof that this chicken was a winner.
FAQ’s
What is gochugaru?
Gochugaru or Korean chili flakes are from Korea and described by Bon Appetit as fruity, smoky and sweet, with heat similar to a jalapeno pepper. Red hot pepper flakes such as those used on pizza are spicier than regular Korean chili pepper flakes.
What is gochujang?
Gochujang is Korean fermented chili paste. There are many brands available and all are similar, but different. The spiciness level varies from brand to brand. It is less spicy than Sriracha and is a bit sweeter. Gochujang is more complex in flavor but as a substitute you could try Sriracha, miso and a pinch of sugar.
What does Buldak mean?
Buldak actually means fire chicken in Korean. This fire chicken recipe is chicken buldak though there are many recipes that use grilled chicken pieces instead of bite-sized pieces cooked in a skillet.
Ingredients and Substitutions for Fire Chicken
Gochugaru or Korean red pepper flakes
Gochujang- Korean red pepper paste
Brown Sugar or rice syrup (Rice syrup is less sweet so you will have to use more.)
Garlic Cloves – Please not jar-lic!
Minced fresh ginger (I keep a knob of ginger in the freezer and then grate it frozen when I need it. I also keep a tube of ginger paste in my fridge to use as needed.
Soy sauce
Black pepper
Skinless Boneless Chicken Thighs
Tteokbokki or Korean rice cakes (These are optional and I did not use them.) Think of them as you would dumplings in a stew. They are steamed and not the crisp rice cakes you might be thinking of.
Chopped onions (optional)
Canola Oil, Peanut Oil or Vegetable Oil
Green Onions/Scallions for garnish
Low Moisture Mozzarella Cheese – not fresh mozzarella (I only had mozzarella bites but I prefer regular mozzarella!)
How To Make Korean Fire Chicken Buldak
Begin by making the buldak sauce or marinade for the chicken.
Combine the gochugaru, gochujang, brown sugar, minced garlic, minced ginger, soy sauce and black pepper in a medium sized mixing bowl. Add the cubed chicken and stir well. I used boneless chicken thighs but chicken breast can be used. Do not overcook though, if you want juicy chicken.
If using the rice cakes, heat the oil in a large cast iron pan or oven-safe skillet over medium high heat until it shimmers.
Add the rice cakes and cook 3-4 minutes, until they are slightly crisp. Remove from skillet and set aside.
Add another tablespoon of oil and saute onions if using, until slightly soft. (This step is optional, but I like onions.)
Add chicken mixture to pan along with water. Cover and cook over medium-high heat stirring occasionally, until chicken is cooked through, 8-10 minutes, adding the rice cakes hafway through, if using.
Heat broiler to high.
Remove the chicken from the heat. Cover the top of the fire chicken recipe with sliced mozzarella, then slide the pan under the broiler.
Broil for a couple of minutes until the cheese melts and is browned in spots.
Remove from oven. Sprinkle with scallions.
Serve immediately!
What to Serve with Korean Fire Chicken?
Definitely steamed white rice or even rice noodles.
Fresh pineapple on the side or mango is good also.
A simple green salad with a sesame oil, brown sugar and soy sauce dressing would be nice.
I served this with Korean spicy cucumbers. Haven’t posted those yet, but these smashed cucumbers are really good!
Alex and I loved this simple fire chicken recipe with its spicy sauce.
A few things I learned:
Apparently in Korea they use metal chopsticks.
Fire chicken can also be grilled instead of made in a skillet.
Some recipes used 7-Up or chicken stock instead of water.
In Korea, Alex guessed, the whole chicken would be chopped with the bone-in.
As a side note: When we went to China, Zoe and I couldn’t wait to get home to boneless, skinless chicken breasts! LOL!
Though this is called fire chicken, this fire chicken recipe’s fiery sauce can be less fiery by choosing gochujang that is less spicy.
Less chili flakes can also be used and don’t forget the cheese helps tone down the spiciness.
I have to admit I have gotten used to spicy food, but truly, I made this fire chicken recipe as is and the fire chicken sauce was not that spicy!
Alex and I kept waiting for it to hit us, but no worries, the spicy paste just wasn’t spicy enough!
Can’t wait to try this again.
With lots of cheese on top, this fire chicken recipe with over 4000 5 stars from the NYT, is one I’ll be putting on repeat.
Other Favorite Korean Recipes
Sheet Pan Korean Shrimp and Beans
Print
Korean Buldak Fire Chicken Recipe
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 2 – 4 Servings 1x
- Category: Main Course
- Cuisine: Korean
Description
This tasty Korean fire chicken recipe is made in minutes and is a perfect dinner not just for weeknights! So good and not too spicy, and oh, all that gooey cheese!
Ingredients
1/4 c gochugaru Korean red pepper flakes
2 T gochujang (Korean red pepper paste)
3 T light brown sugar
3 – 4 garlic cloves, peeled and minced, about 2 T
1 T fresh ginger minced
1 T soy sauce
1/2 t black pepper
1 lb boneless, skinless chicken thighs, cut into 3/4” cubes
2 T canola oil
4 oz sliced Korean rice cakes (optional)
1 c chopped onions (optional)
8 oz low-moisture mozzarella, thinly sliced
2 scallions, sliced for garnish
Instructions
Make marinade sauce:
Combine gochugaru, gochujang, brown sugar, garlic, giner, soy sauce and black pepper in a medium bowl and mix well. Add the cubed chicken and stir to coat. Set aside.
If using rice cakes add 2 T oil to a cast iron skillet and wait for it to shimmer over medium-high heat. Add the rice cakes and cook, stirring until they are a little crisp, about 4 minutes. Transfer to a small bowl and add the onions (if using) to the skillet. Cook until transparent.
Add the chicken to the onions along with 1/4 c water. Cover and cook over medium high heat, stirring occasionally unti the chicken is cooked through, 8-10 minutes, adding the rice cakes after 4 minutes.
Heat the broiler. After the chicken is cooked, cover the chicken with the slices of mozzarella and then slide the skillet under the broiler. Broil until the chicken has melted and browned in spots, about 2 minutes. Remove from oven and sprinkle with scallions.
Serve with steamed rice.
Notes
See post above for tips and substitutions.
Slightly adapted from NYT.
