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Buldak Bokkeum

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

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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. 1

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

  2. 2

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

  3. 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. 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. 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. 6

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

  7. 7

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

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Questions

What is Buldak Bokkeum?

Spicy Korean stir-fried chicken with a fiery gochujang and gochugaru sauce, topped with melted cheese and sesame seeds. Trending social media favorite. This reference files it under Korean dinner: made on the stovetop, rated medium and about 35 minutes start to finish.

What should Buldak Bokkeum look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the sauce thickens. Step 6: cook until the cheese melts.

What can I use instead of gochujang in Buldak Bokkeum?

The entry for Buldak Bokkeum calls for 1/4 cup gochujang (Korean red chili paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use chicken thighs instead of chicken breasts in Buldak Bokkeum?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Buldak Bokkeum uses 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces.

Can I make Buldak Bokkeum less spicy?

Yes. The heat in Buldak Bokkeum comes from 1/4 cup gochujang (Korean red chili paste) and 2 tbsp gochugaru (Korean chili flakes). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

Can I make Buldak Bokkeum dairy-free?

Yes. The dairy in Buldak Bokkeum 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.

How many calories are in Buldak Bokkeum?

One serving (the recipe makes 4) is about 340 calories, with 28 g protein, 14 g carbohydrate and 18 g fat, plus 1 g fiber and 720 mg sodium.

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