Buldak

Name: Buldak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 6 tbsp gochujang (Korean red chili paste); 2 tbsp butter; 6 cloves garlic, minced; 2 tbsp honey; 2 tbsp soy sauce; 2 tsp rice vinegar; 2 tsp sesame oil; 2 tbsp vegetable oil; 1/2 cup mozzarella cheese, shredded; 4 tbsp cheddar cheese, shredded; 4 green onions, chopped; 2 tsp sesame seeds; 1 tsp gochugaru (dried chili flakes)

Korean fire chicken - tender chicken tossed in an incredibly spicy gochujang sauce with cheese and crispy edges, trending worldwide.

35 minMediumServes 4420 cal/serving

AsianDinnerStovetopStandard

Ingredients

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
6 tbsp gochujang (Korean red chili paste)
2 tbsp butter
6 cloves garlic, minced
2 tbsp honey
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp sesame oil
2 tbsp vegetable oil
1/2 cup mozzarella cheese, shredded
4 tbsp cheddar cheese, shredded
4 green onions, chopped
2 tsp sesame seeds
1 tsp gochugaru (dried chili flakes)

Instructions

1

In a small bowl, mix 6 tbsp gochujang (Korean red chili paste), 2 tbsp honey, 2 tbsp soy sauce, 2 tsp rice vinegar, 2 tsp sesame oil, and 6 cloves minced garlic to make the sauce.
2

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
3

Add 1.5 lbs cut into bite-sized pieces boneless, skinless chicken breasts and cook for 8-10 minutes, stirring occasionally, until cooked through (internal temperature 165°F) and the edges are crispy.
4

Lower heat to medium and add 2 tbsp butter to the skillet.
5

Pour the gochujang sauce over the chicken and toss to coat evenly.
6

Cook for 2-3 minutes, stirring constantly, until the sauce coats the chicken and the edges caramelize.
7

Top with 1/2 cup shredded mozzarella cheese and 4 tbsp shredded cheddar cheese.
8

Cover the skillet for 1-2 minutes until the cheese starts to melt.
9

Remove from heat.
10

Garnish with 4 chopped green onions, 2 tsp sesame seeds, and 1 tsp gochugaru (dried chili flakes).
11

Serve immediately with steamed white rice.

Questions

Can I make Buldak dairy-free?

Not cleanly. Here the dairy (2 tbsp butter, 1/2 cup mozzarella cheese, shredded, 4 tbsp cheddar cheese, shredded) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Buldak 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 keep?

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

Can I halve or double Buldak?

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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