Buldak Bokkeum

Name: Buldak Bokkeum
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces; 1/4 cup gochujang (Korean red chili paste); 2 tbsp gochugaru (Korean chili flakes); 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp butter; 4 garlic cloves, minced; 1/2 onion, thinly sliced; 1 cup shredded mozzarella cheese; 2 tbsp sesame seeds; 2 green onions, chopped

Spicy Korean stir-fried chicken with a fiery gochujang and gochugaru sauce, topped with melted cheese and sesame seeds. Trending social media favorite.

35 minMediumServes 4340 cal/serving

KoreanDinnerStovetopStandard

Ingredients

1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/4 cup gochujang (Korean red chili paste)
2 tbsp gochugaru (Korean chili flakes)
2 tbsp soy sauce
2 tbsp honey
2 tbsp butter
4 garlic cloves, minced
1/2 onion, thinly sliced
1 cup shredded mozzarella cheese
2 tbsp sesame seeds
2 green onions, chopped

Instructions

1

Melt 2 tbsp butter in a large skillet over medium-high heat.
2

Add 4 minced garlic cloves and 1/2 thinly sliced onion, cook for 2 minutes until softened.
3

Add 1.5 lbs cut into bite-sized pieces boneless skinless chicken breasts to the skillet and cook for 5-6 minutes until no longer pink, stirring occasionally.
4

In a small bowl, mix together 1/4 cup gochujang (Korean red chili paste), 2 tbsp gochugaru (Korean chili flakes), 2 tbsp soy sauce, and 2 tbsp honey.
5

Pour the sauce over the boneless skinless chicken breasts and stir well to coat everything. Cook for 3-4 minutes until the sauce thickens.
6

Top with 1 cup shredded mozzarella cheese and cover the skillet for 1-2 minutes until the cheese melts.
7

Garnish with 2 tbsp sesame seeds and 2 chopped green onions. Serve hot.

Questions

Can I make Buldak Bokkeum dairy-free?

Yes. The dairy in this entry is 2 tbsp butter, 1 cup shredded mozzarella cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Buldak Bokkeum gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Buldak Bokkeum keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buldak Bokkeum?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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