Description
Korean Fire Buldak Chicken is a spicy, flavorful dish featuring tender boneless chicken thighs marinated in a rich, fiery sauce made from gochujang and other Asian ingredients. Cooked on the stovetop to caramelized perfection and optionally topped with melted mozzarella, this popular Korean street food brings heat and comfort in every bite, perfect for serving with steamed rice and garnishes like sesame seeds and green onions.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
Marinade/Sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes, optional for extra heat)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon water
Garnish
- Sesame seeds
- Chopped green onions
- Mozzarella cheese (optional for topping)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water until smooth and well combined.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces into the marinade and mix thoroughly so each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper infusion of flavors.
- Cook the Chicken: Heat the vegetable oil in a large skillet or cast iron pan over medium-high heat. Add the marinated chicken with its sauce and cook, stirring occasionally, for 6 to 8 minutes until the chicken is cooked through and the edges are nicely caramelized. If the sauce starts to burn, lower the heat slightly to maintain cooking without scorching.
- Optional Cheese Topping: For cheesy fire chicken, transfer the cooked chicken to an oven-safe dish. Sprinkle shredded mozzarella cheese on top, then broil in the oven for 1 to 2 minutes until the cheese melts and bubbles.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top before serving. Serve the fiery chicken hot alongside steamed rice to balance the heat and enjoy the bold Korean flavors.
Notes
- This dish is very spicy; adjust the heat level by reducing or omitting the gochugaru.
- Chicken thighs are preferred for their tenderness, but boneless skinless chicken breast can also be used if desired.
- Pair this spicy chicken with cool side dishes like pickled radish or cucumber salad to help balance the heat.
