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

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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.

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Questions

What internal temperature should Buldak reach?

For Buldak, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for gochujang in Buldak?

The entry for Buldak calls for 6 tbsp 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?

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 uses 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces.

Can I make Buldak less spicy?

Yes. The heat in Buldak comes from 6 tbsp gochujang (Korean red chili paste) and 1 tsp gochugaru (dried 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 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 Buldak 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 what is left of Buldak within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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