Korean Fire Chicken Recipe

Introduction

Korean Fire Chicken, or Buldak, is a fiery and flavorful dish known for its intense spice and rich umami taste. This recipe combines tender chicken thighs with a spicy marinade made from Korean chili flakes and paste. Whether you enjoy it with cheese, rice cakes, or simple steamed rice, it’s a thrilling meal for spice lovers.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons rice syrup (or honey)
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 cup rice cakes (tteok), optional
• 1 cup shredded mozzarella cheese, optional
• 2 green onions, chopped, for garnish

Instructions

1. Step 1: In a large bowl, combine gochugaru, gochujang, soy sauce, sesame oil, vegetable oil, rice syrup, garlic, and ginger to create a spicy marinade.
2. Step 2: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour to develop flavor.
3. Step 3: If using rice cakes, soak them in warm water for 10 minutes, then drain.
4. Step 4: Heat a large, ovenproof skillet over medium heat. Add the marinated chicken and rice cakes (if using) with any remaining marinade. Cook, stirring occasionally, until the chicken is cooked through and the sauce thickens, about 10–12 minutes.
5. Step 5: If adding cheese, sprinkle shredded mozzarella over the chicken. Place the skillet under a broiler for 2–3 minutes until the cheese is melted and bubbly.
6. Step 6: Garnish with chopped green onions and serve hot.

Tips & Variations

• Add mozzarella cheese on top to mellow the heat and add a creamy texture.
• Use honey instead of rice syrup for a natural sweetness that balances the spice.
• Include Korean rice cakes (tteok) for a chewy texture that pairs well with the spicy sauce.
• Serve with steamed rice or lettuce wraps to help temper the heat.
• Adjust the amount of gochugaru and gochujang to suit your spice tolerance.

Storage

Store leftover Korean Fire Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If using rice cakes or cheese, add them fresh when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I substitute if I don’t have gochugaru or gochujang?

While gochugaru and gochujang offer unique flavors, you can substitute with chili flakes and a fermented chili paste or a mix of chili paste and soy sauce, though the authentic smoky and sweet notes will be less pronounced.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and may dry out faster. Cook carefully and avoid overcooking to keep the chicken tender.

Korean Fire Chicken Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Korean Fire Chicken, also known as Buldak, is a fiery, flavorful dish featuring boneless chicken thighs marinated in a spicy blend of Korean red pepper flakes (gochugaru), red pepper paste (gochujang), soy sauce, garlic, and sesame oil. Cooked in an ovenproof skillet, this dish is served with optional chewy rice cakes and topped with melted mozzarella cheese for a creamy balance to the heat. Garnished with green onions, Buldak is a vibrant combination of intense spice and umami, perfect for lovers of bold Korean flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons rice syrup (or honey)
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced

Optional Ingredients

• 1 cup rice cakes (tteok), soaked and drained
• 1 cup shredded mozzarella cheese
• 2 green onions, chopped, for garnish

Instructions

1. Prepare the Marinade: In a large bowl, combine gochugaru, gochujang, soy sauce, sesame oil, vegetable oil, rice syrup, minced garlic, and ginger to create a spicy, flavorful marinade.
2. Marinate the Chicken: Add the bite-sized chicken pieces to the marinade and toss well to ensure every piece is coated. Cover the bowl and refrigerate for at least 1 hour to allow flavors to infuse.
3. Prepare Rice Cakes (Optional): If using rice cakes, soak them in warm water for 10 minutes to soften, then drain thoroughly before cooking.
4. Cook the Chicken: Heat a large ovenproof skillet over medium heat. Add the marinated chicken along with any remaining marinade from the bowl, and include the soaked rice cakes if using. Cook, stirring occasionally, for about 10–12 minutes until the chicken is fully cooked and the sauce has thickened and glazed the pieces.
5. Add Cheese (Optional): Sprinkle shredded mozzarella cheese evenly over the cooked chicken in the skillet. Place the skillet under a broiler for 2–3 minutes until the cheese is melted, bubbly, and slightly golden.
6. Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve hot. Enjoy with steamed rice, lettuce wraps, or pickled sides to balance the spicy heat.

Notes

• Adjust the amount of gochugaru and gochujang to control spiciness according to your heat tolerance.
• Rice syrup can be substituted with honey for a slightly different sweetness effect.
• Add dairy like mozzarella or pairing the dish with milk or yogurt can help neutralize spiciness.
• Serving Buldak with steamed rice or pickled radish helps mellow the intense heat.
• For a variation, try adding vegetables such as bell peppers or onions for extra texture and flavor.
• Ensure the skillet used is ovenproof if you plan to broil cheese on top.

Keywords: Buldak, Korean Fire Chicken, spicy chicken, Korean cuisine, gochujang chicken, gochugaru chicken, cheese buldak, tteokbokki chicken, spicy Korean recipe, comfort food