Born from the bustling streets and bold flavors of Korea, Cheese Buldak literally “Fire Chicken with Cheese” is a beloved modern Korean dish known for its thrilling heat and soul-satisfying richness. Originally popularized in Korean drinking spots (pocha), this dish was created to pair with ice-cold beer or soju, delivering a spicy kick that’s soothed by a blanket of bubbling mozzarella cheese.
In this buldak recipe, tender chicken thighs are marinated in a spicy-sweet mix of gochujang (fermented red chili paste), gochugaru (Korean red pepper flakes), garlic and ginger staples of Korean cuisine that offer depth, warmth and just the right amount of heat. It’s then pan-seared, smothered in cheese and briefly broiled, resulting in golden and gooey Korean-style chicken.
This cheesy chicken buldak is more than just comfort food it’s a fiery celebration of Korean street food culture, adapted for your own kitchen in under 25 minutes. Garnished with sesame seeds and scallions, this dish is perfect for sharing but so good, you’ll want it all to yourself.
How To Make Korean Fire Chicken
To make cheesy Korean fire chicken, coat bite-sized chicken thighs with brown sugar, Korean red pepper flakes, gochujang, ginger, soy sauce, and garlic. Cook the mixture in a skillet with a bit of water and butter until the chicken is tender and the sauce has reduced. Top with shredded mozzarella and broil until the cheese is melted and golden. Finish with sliced green onions and a few sesame seeds for a tasty, satisfying dish that has just the right kick!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken thighs, cubed | 1 pound (cut into 1-inch cubes) |
| Brown sugar, packed | 3 tablespoons |
| Gochugaru (or red pepper flakes) | 3 tablespoons |
| Gochujang | 2 tablespoons |
| Ginger, minced (1-inch knob) | 1 knob |
| Soy sauce | 1 tablespoon |
| Garlic, finely grated | 2 cloves |
| Water | 1/4 cup |
| Unsalted butter | 2 tablespoons |
| Mozzarella cheese, shredded | 8 ounces |
| Scallions (green onions), thinly sliced | 2 (for garnish) |
| Toasted sesame seeds | 1 teaspoon (for garnish) |
Directions:
- Preheat oven to broil. Place chicken in a large bowl. Add brown sugar, red pepper flakes, gochujang, ginger, soy and garlic, and massage mixture into chicken until evenly coated.
- Melt butter in large cast-iron skillet over medium-high heat. Add chicken and 1/4 cup water to skillet. Cover and cook, stirring occasionally, until chicken is fully cooked and pan is almost dry, about 10 to 12 minutes. Remove from heat.
- Sprinkle cheese evenly over chicken. Broil until cheese is melted and light golden-brown, about 1 to 2 minutes. Garnish with green onions and sesame seeds. Serve immediately.
Tip: Crushed red pepper flakes can be used as a substitute for Korean red pepper flakes.
