Buldak Recipe (Korean Fire Chicken)

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Buldak, or Korean Fire Chicken, is a popular street food that combines tender chicken with an intensely spicy sauce made from gochugaru (Korean pepper flakes) and gochujang (Korean pepper paste). The chicken is marinated in this flavorful sauce along with garlic, ginger, and other seasonings, then cooked until the sauce reduces and caramelizes. Topped with melted mozzarella cheese, it creates a perfect balance between spicy and creamy. Ready in just 25 minutes of active cooking time, this dish delivers authentic Korean flavors with adjustable heat levels.
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Updated on Mon, 17 Feb 2025 09:36:24 GMT
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This fiery Korean buldak combines tender chicken with an intensely spicy sauce for an unforgettable flavor experience. After perfecting this recipe through many iterations, I've discovered the secrets to achieving that perfect balance of heat and depth.

The first time I served this at a dinner party, even dedicated spice lovers were impressed by its bold flavors.

Essential Ingredients Guide

  • Gochugaru: Korean chili flakes provide key heat
  • Gochujang: Fermented paste adds depth
  • Fresh garlic: Essential for proper flavor base
  • Quality chicken: Thighs work best
  • Rice syrup: Creates perfect glaze

Creating Your Buldak

Perfect The Sauce:
Combine ingredients in proper order, allowing flavors to develop. Start with aromatics before adding spice components.
Build The Heat:
Layer spices gradually
Balance with sweetness
Test spice levels
Adjust seasonings carefully
Cook The Chicken:
Monitor temperature closely
Maintain proper moisture
Watch for caramelization
Achieve tender texture
Perfect The Glaze:
Reduce sauce carefully
Create proper coating
Watch for sticking
Maintain sauce consistency

Optional Cheese Layer

Master the melt by:
Adding cheese at right moment
Watching broiler carefully
Creating even coverage
Achieving golden spots

Creative Variations

Transform your buldak with:
Different protein options
Various heat levels
Rice cake additions
Noodle combinations

Storage Solutions

Maintain quality by:
Storing sauce separately
Reheating gently
Adding fresh garnishes
Keeping cheese separate

Temperature Management

Perfect your cook through:
Maintaining proper heat levels
Medium-high for initial sear
Medium-low for sauce development
High for final glaze
Monitoring internal temperature
165°F for food safety
175°F for tender thighs
155°F for breast meat

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Sauce Science

Master sauce development by:
Understanding fermented ingredient behavior
Managing heat compound activation
Controlling reduction process
Balancing sweet and spicy elements
Creating proper emulsion

Production Scaling

For larger batches:
Prepare components separately
Stage ingredients properly
Time cooking sequences
Maintain sauce consistency
Plan serving strategy

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Professional Presentation

Create impact through:
Arranging with visual appeal
Adding garnish strategically
Managing sauce gloss
Planning temperature retention

The art of perfect buldak lies in understanding both heat management and flavor development. Whether preparing for family dinner or large gathering, success comes from attention to detail and proper timing.

Remember, creating authentic Korean fire chicken isn't just about following steps - it's about developing an intuition for spice levels, sauce consistency, and cooking techniques that ensures each batch delivers that perfect combination of heat and flavor.

Frequently Asked Questions

→ How spicy is this dish?
Very spicy! You can reduce the amount of gochugaru and gochujang for less heat.
→ Can I skip the cheese?
Yes, traditional versions don't always include cheese. It's optional but helps balance the heat.
→ Where can I find Korean ingredients?
Asian markets or Korean grocery stores. Many mainstream grocers now stock these items too.
→ Can I make it ahead?
You can marinate the chicken up to 24 hours in advance.
→ What can I serve with this?
Rice, kimchi, and pickled vegetables make perfect accompaniments.

Buldak Recipe (Korean Fire Chicken)

A fiery Korean chicken dish marinated in a spicy gochujang sauce and topped with melted mozzarella cheese, creating the perfect blend of heat and richness.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings

Dietary: Low-Carb

Ingredients

→ Main Ingredients

01 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
02 2 cups mozzarella cheese, shredded (optional)

→ Sauce

03 1/4 cup gochugaru (Korean hot pepper flakes)
04 1/4 cup gochujang (Korean hot pepper paste)
05 2 tablespoons soy sauce
06 2 tablespoons vegetable oil
07 1 tablespoon sesame oil
08 2 tablespoon rice syrup (or honey or corn syrup)
09 2-3 spicy Korean chili peppers, chopped
10 6 large garlic cloves, minced
11 2 teaspoons grated ginger
12 Salt and black pepper to taste
13 1/4 cup water or chicken stock

→ Garnish

14 Fresh chopped parsley or green onions
15 Extra hot pepper flakes

Instructions

Step 01

Mix gochugaru, gochujang, soy sauce, oils, rice syrup, chilies, garlic, ginger, salt and pepper to form a paste.

Step 02

Mix chicken with marinade, cover and refrigerate for at least 1 hour.

Step 03

Cook marinated chicken with water/stock in covered pan for 10 minutes until cooked through.

Step 04

Top with mozzarella and broil 2-3 minutes until cheese melts and browns.

Step 05

Garnish with parsley or green onions and extra pepper flakes if desired.

Notes

  1. Can use chicken breasts instead of thighs
  2. Honey or corn syrup can substitute for rice syrup

Tools You'll Need

  • Large oven-proof pan or cast iron pan
  • Mixing bowl

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (mozzarella cheese)
  • Contains soy (soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 577
  • Total Fat: 32 g
  • Total Carbohydrate: 26 g
  • Protein: 50 g