Name: Korean‑Style Fire Chicken (Buldak) With Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 1/2 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon soy sauce; 1 tablespoon sake or mirin; 1 tablespoon sugar; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 tablespoon neutral oil; 1/2 cup gochujang (Korean chili paste); 1 tablespoon gochugaru (Korean red pepper flakes); 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon honey; 1 tablespoon mirin; 6 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1/4 cup water; 2 cups shredded low-moisture mozzarella cheese; Thinly sliced scallions, for garnish (optional)

Why You’ll Love Korean‑Style Fire Chicken (Buldak) With Cheese Recipe

This buldak recipe brings together layers of spicy heat, sweet and savory depth, and smoky char from grilling or broiling. The gooey melted cheese not only adds richness but also helps mellow the intense spice, making every bite addictive without overwhelming. The result is an unforgettable dish that’s both fun to make and easy to share with friends or family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce
chicken stock or low‑sodium broth
soy sauce
Korean rice syrup
gochujang (Korean chili paste)
gochugaru (Korean chili powder)
toasted sesame oil
vegetable oil
garlic
fresh ginger
fresh red chiles
black pepper
Sprite or similar soda

For the chicken
bone‑in, skin‑on chicken thighs

To finish
low‑moisture mozzarella cheese, shredded
scallions, thinly sliced
toasted sesame seeds

Directions

Prepare the sauce: Whisk together chicken stock, soy sauce, rice syrup, gochujang, gochugaru, and sesame oil.
Cook aromatics: Heat vegetable oil in a saucepan and sauté garlic, ginger, chiles, and black pepper until aromatic.
Add sauce and reduce: Stir in the sauce mixture and Sprite, then simmer until thickened and glossy. Let it cool to room temperature.
Prep the chicken: Pat chicken thighs dry and debone, reserving the bones. Mix the thighs and bones with half the sauce and marinate for at least 45 minutes (or up to overnight).
Cook the chicken: Grill or broil the marinated chicken until charred and nearly cooked through. Cut into bite‑sized pieces and toss with the remaining sauce in a pan until fully cooked and coated.
Cheese finish: Transfer chicken to a cast-iron skillet or oven-safe dish, sprinkle with shredded cheese, and broil until the cheese is melted and bubbly.
Garnish and serve: Top with sliced scallions and sesame seeds. Serve hot.

Servings and timing

Servings: Approximately 4 servings
Prep time: About 35 minutes
Cook time: About 30 minutes
Marinating time: 45 minutes to overnight
Total time: Around 1 hour 50 minutes (including marinating)

Variations

Less spicy: Reduce the amount of gochugaru and omit or reduce the fresh chiles.
Boneless option: Use boneless, skin‑on chicken thighs for ease and faster cooking.
Vegetarian: Substitute chicken with hearty vegetables like king trumpet mushrooms or cauliflower, and use vegetable stock.
Add rice cakes: Include Korean rice cakes (tteok) for extra chew and heartiness.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat in a skillet over medium heat until warmed through. Add a splash of broth if needed. For best results, add cheese fresh and melt it under the broiler before serving.

FAQs

What is buldak?

Buldak is a Korean dish that translates to “fire chicken,” known for its extremely spicy sauce and grilled or broiled chicken.

Can I make buldak less spicy?

Yes, simply reduce the gochugaru and omit or decrease the amount of fresh red chiles.

Do I have to grill the chicken?

No, you can broil it in the oven. It still achieves a nice char and works well indoors.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for juiciness and flavor. Chicken breasts can dry out more easily.

What cheese works best for this recipe?

Low‑moisture mozzarella is ideal because it melts smoothly and balances the spicy flavors.

Can I prepare the sauce ahead of time?

Yes, the sauce can be made and stored in the refrigerator up to 5 days in advance.

Is this recipe gluten‑free?

It can be if you use gluten‑free soy sauce and a gluten‑free gochujang.

What should I serve with buldak?

Steamed white rice, pickled radishes, or a simple salad can complement the heat well.

Can I make this vegetarian?

Yes, use vegetables like mushrooms or cauliflower instead of chicken, and substitute vegetable broth in the sauce.

Can I store leftovers with cheese on them?

It’s better to store the chicken and sauce separately, then add fresh cheese when reheating to preserve texture.

Conclusion

Korean‑Style Fire Chicken (Buldak) with Cheese delivers a fiery punch paired with creamy, melty cheese in every bite. Perfect for spicy food lovers, this dish is as satisfying as it is exciting. Whether you’re hosting friends or spicing up your dinner routine, this recipe is guaranteed to impress.