Home » Recipes » Buldak Recipe (Korean Fire Chicken)
by Mike Hultquist · · 70 Comments · Jump to Recipe
This homemade buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, so easy!
Homemade Buldak Recipe (Korean Fire Chicken)
We're cooking up a delicious pan of Buldak in the Chili Pepper Madness kitchen, my friends.
Buldak is a fiery food lover's dream dish. It's not only spicy and huge on flavor, it's also very easy to make.
Never heard of buldak? You will, as it is quickly growing in popularity.
What is Buldak?
Buldak is a popular Korean spicy chicken dish served as a street food or light meal. Either bone-in or boneless chicken is marinated in a fiery sauce made from gochujang and Korean chili flakes, then typically grilled or fried.
The name literally translates to "fire chicken", so it will definitely satisfy your spicy food cravings.
The dish is usually served with melted cheese over the top, though you can skip it if you'd like.
The keys ingredients to making this dish are Korean gochujang, a fermented Korean chili paste, and gochugaru, Korean chili flakes.
I highly encourage you to acquire some as soon as possible, as they are both wonderful ingredients for making a number of spicy dishes, and essential in my own kitchen.
This recipe is an easy way to make it in a pan with bite-sized chunks of chicken so you can include lots of cheese, though feel free to use larger bone-in pieces of chicken that you can grill.
Let's talk about how to make buldak, shall we?
Buldak Ingredients
- Chicken. I am using boneless chicken thighs for this recipe, though you can use bone-in if you'd like. Chicken breast is great, too.
- Gochugaru. Korean hot pepper flakes. Use a spicy chili powder as an alternative, like hot paprika or cayenne.
- Gochujang. Gochujang is a Korean fermented chili paste. You can find different varieties ranging from mild to hot. I prefer the hot variety, though you can use a milder product.
- Soy Sauce.
- Oils. Vegetable oil and sesame oil.
- Rice Syrup. Use honey or corn syrup as an alternative.
- Spicy Chili Peppers. Optional, for some extra heat factor.
- Garlic and Ginger.
- Salt and Black Pepper. To taste.
- Chicken Stock. Or just a bit of water.
- Mozzarella Cheese. Optional, for a popular cheesy topping.
- For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes, sesame seeds.
How to Make Buldak - the Recipe Method
Make the Buldak Sauce (Buldak Sauce Recipe). In a large bowl, mix together the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, and salt and pepper to form a thick paste.
This buldak sauce/marinade is the key to this recipe's amazing flavor.
Then, marinate your chicken at least 1 hour (or overnight for more flavor), then simmer it in a cast iron pan with the buldak sauce and a bit of water or chicken stock.
It only takes 10 minutes or so. Easy, right?
You can serve it at this point if you'd like.
Or, top it with cheese! It's very popular this way!
Make Cheese Buldak. Top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted to your preference and begins to brown.
Serve It Up! Remove and garnish with your preferred toppings. I like spicy chili flakes and maybe some fresh chopped herbs or green onion.
Boom! Done! Your buldak is ready to serve. Easy enough to make, isn't it? Are you serving yours with or without cheese? What's your preference?
Recipe Tips & Notes
- Chicken Options. I prefer chopped boneless chicken, but you can use bone-in chicken. For boneless, you can use chicken thighs or chicken breast, or a mixture of both.
- Alternate Cooking Methods. Consider pan frying your chicken instead for a crispier texture, or use whole chicken pieces for grilling.
- Adjust the Buldak Sauce. You can easily adjust your sauce/marinade to your preference. Add more gochujang if you'd like, or add in spicier elements, like fiery sriracha or other hot sauce.
- Rice Cakes. Korean rice cakes, garae-tteok, are a popular addition for texture. If you'd like to add them, lightly saute them in oil, then top the buldak chicken before adding the cheese layer.
- Buldak Ramen. Buldak has become popular in the U.S. from products like Buldak Ramen that you can buy online or find in the grocery store. Use this to make a homemade buldak ramen.
Storage & Leftovers
Leftover buldak will last up to 5 days in the refrigerator in a sealed container. I personally would skip the cheese if you want to make this ahead, then melt the cheese on top when you're ready to serve it.
That's it, my friends. I hope you enjoy this chicken buldak recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendations
If you enjoy Korean recipes and cooking, check out the following cookbook. Highly recommended!
- Maangchi’s Real Korean Cooking, by Maangchi with Lauren Chattman (affiliate link, my friends) – this book is the inspiration for this recipe, along with Chef Tila's book below.
- Also, check out my own cookbook,“The Spicy Food Lovers’ Cookbook – Fiery, No-Fuss Meals”, by Mike Hultquist (affiliate link, my friends!)
Products Used in This Recipe
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
- Buy Gochujang (affiliate link, my friends!)
- Buy Gochugaru (affiliate link, my friends!)
- Buy Tteokbokki Rice Cakes (affiliate link, my friends!)
- Buy Buldak Noodles (affiliate link, my friends!)
Try Some of My Other Popular Recipes
- Korean Chicken
- Korean Fried Chicken
- Korean Meatballs
- Korean BBQ Sauce
- Gochujang Sauce
- Homemade Kimchi
- Bulgogi
- Bulgogi Sauce
- Tteokbokki
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Buldak Recipe (Korean Fire Chicken)
This homemade buldak recipe is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese, so easy!
Course: Main Course
Cuisine: Korean
Keyword: chicken, gochugaru, gochujang
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Marinating: 1 hour hour
Calories: 577kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.97 from 26 votes
Leave a Review
Ingredients
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces (you can use chicken breasts)
- 1/4 cup gochugaru Korean hot pepper flakes
- ¼ cup gochujang I use the hot variety
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoon rice syrup or use honey or corn syrup
- 2-3 spicy Korean chili peppers chopped (or use other small spicy red chilies)
- 6 large garlic cloves minced
- 2 teaspoons grated ginger
- Salt and black pepper to taste
- 1/4 cup water or chicken stock
- 2 cups mozzarella cheese shredded (optional)
- For Garnish. Fresh chopped parsley or green onions, extra hot pepper flakes
Instructions
In a large bowl, mix together the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, and salt and pepper to form a thick paste.
Add the chicken and mix to coat each piece of chicken. Cover and refrigerate at least 1 hour.
Heat a large oven proof pan (cast iron pan) to medium heat. Add the chicken with the marinade, and water or chicken stock.
Cover and simmer for 10 minutes, or until the chicken is cooked through. The marinade/sauce should reduce a bit. Remove lid.
Set oven to BROIL.
Top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted to your preference and begins to brown.
Remove, garnish, and serve!
Video
Nutrition Information
Calories: 577kcalCarbohydrates: 26gProtein: 50gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 206mgSodium: 1283mgPotassium: 940mgFiber: 6gSugar: 11gVitamin A: 5053IUVitamin C: 37mgCalcium: 371mgIron: 5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 2/9/24 to include new information and video. It was originally published on 12/14/22.
Reader Interactions
Comments
Tony says
This is a favourite, I've made this at least half a dozen times and am looking forward to making it again!Reply
Mike H. says
Thank you, Tony. I am glad to hear that!
Gay Shelton says
Has anyone tried cheddar cheese on this? It's all I have and I want to make this tonight.
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Mike Hultquist says
I would give it a go!
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Caol Palmer says
Mike....would this be suitable for shrimp ?
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Mike Hultquist says
Absolutely, Caol. You don't need as long to cook, but the flavors would be great. Let me know how it goes if you try it!
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Susanna says
This looks so good. What is are the brands of gochujang and gochugaru that you use and recommend? I checked the links you have listed, but the page comes up with all different choices. Is the powder fine ground?
Thanks,
SusannaReply
Mike Hultquist says
Susanna, I buy it from my local Asian market, but any of the PASTE brands will do. A paste is best here, so choose one of those. I'm currently using the CJ brand.
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Chris says
really amazing recipe for any chilli fansReply
Mike Hultquist says
Thanks, Chris!
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Keith says
That was just brilliant. Never tried Korean before but that was the best. Will be trying more soonReply
Mike Hultquist says
So good! Enjoy!
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Michael Brothman says
That sounds great, I will serve mine with homemade flour tortillas.Reply
Mike Hultquist says
Great way to enjoy! Thanks, Michael!
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Bernard Clark says
Mike you have some awesome recipes.
I'm cooking this for super bowl.Reply
Mike Hultquist says
Thanks so much, Bernard! I think this will be a hit! Let me know how it goes! Enjoy.
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Ramya says
Cant wait to make this soon for me can i use tofu i never had buldak before perfect for my after office meals love your recipes as always brightens up my day everyday after work
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Mike Hultquist says
Enjoy, Ramya. I think you'll love it.
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Michael Haber says
My son is a big fan of Samyang Buldak ramen so when I came across this recipe for og buldak chicken I couldn’t resist trying it out. It did not disappoint. It’s really good with a hot but barely tolerable heat level (that’s good). The cheese works well but for those who can’t or don’t want it just omit. Adding this to the permanent recipe folder for when mom is working late as she is not a fan of spicy.Reply
Mike Hultquist says
Outstanding! I love it, Michael! I appreciate it.
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Chris says
We made this today and it is delicious. Thanks for the great recipe!Reply
Mike H. says
You are very welcome, Chris. Enjoy!
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Carolyn says
Would this still be great without the cheese? Would love to try it but there’s dairy allergies here.
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Mike H. says
Carolyn, it can still be delicious without the cheese, mainly because the primary flavor comes from the spicy sauce. The cheese does add creaminess and a bit of contrast to the heat, but you can definitely give the recipe a go without it.
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Eldbjørg says
I used a little brown sugar as sweetener, is that ok or completely blasphemus?
Absolutely loved the result!Reply
Mike Hultquist says
Perfectly good! Glad you enjoyed it!
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Lisa says
Made this last night and it was incredible. Spicy, sweet and so good. Thank u for the awesome new addition to my arsenal!!!Reply
Mike Hultquist says
Nice! Glad you liked it, Lisa! We love this dish!
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Anika says
I’m definitely making this tomorrow! Should I remove the skin from the chicken thighs? Thanks!Reply
Mike Hultquist says
It's better without the skin, Anika, though you can leave it on if you prefer. Enjoy!
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Rick Hughes says
On the recipe is says:
2 cups ounces mozzarella cheese shredded (optional)
Which is correct 2 cups or 2 ounces ?Reply
Mike Hultquist says
It is CUPS, Rick.Reply
Gwen LeMay says
the only Korean dish I have ever made is fire noodles omg delicious
I can't wait to start making all of your recipies if they are as good as the one above it is soooo delicious!! Thank you. I am definitely going to follow you and hope to see many many more of your recipies.my granddaughter is vegan so will use cauliflower instead of chicken when she comes to visit, she is like me the spicer the better..
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Mike Hultquist says
Excellent! Glad you enjoyed it, Gwen, and I hope you find many more recipes you enjoy.
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Roberta says
Excellent, next time I will double the recipe ❤️Reply
Mike Hultquist says
Excellent!
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Lu says
looks amazing! I have Korean chili powder - can I sub this for the chili flakes?
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Mike Hultquist says
Absolutely!
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Karen says
I made this for dinner tonight, Love It !!
Served with sides of steamed rice and stir fried mixture of vegetables with garlic, ginger, extra chilies and some sesame oil.
Perfection on a plate . So glad I found your post I will definitely be making this again.Reply
Mike Hultquist says
Awesome, Karen! Glad you enjoyed it!
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Nickey says
I tried rice with hot chili oil put in water with rice while cooking and fresh clove of garlic chopping up for an infusion of flavor plus extra kick of heat.Reply
Mike Hultquist says
Boom! Sounds awesome, Nickey!
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Nickey says
your recipes are awesome keep them coming and spicyReply
Mike Hultquist says
Thanks so much!
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John H says
Superb dish. Would add some mushrooms in next time to give it a bit of something, but as per the recipe it was fabulous. Definitely will be making this againReply
Mike Hultquist says
Glad you enjoyed it, John!
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Conrad Furey says
Is there another name for Korean chili peppers? I see two different types. One not very spicy (1000 SHU or 10000 Shu)
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Mike Hultquist says
Conrad, for "Korean Peppers", use any local type from Korea that you prefer.
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Stacy says
Hey Mike
Ok to marinate the chicken over night?Reply
Mike Hultquist says
You sure can, Stacy. Let me know how it turns out for you.
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Jon says
I put this on French fries and called it korean poutine.Reply
Mike Hultquist says
I love this!
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Alex says
Just made this tonight, man this was good! stir fri3d some veggies to go with it, pulled out some Flatbread and went to town on it. And it was so easy and quick to make. Thanks Mike!Reply
Mike Hultquist says
Awesome! Thanks, Alex!
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Jérémie says
Mike, this melty cheese topping on fiery gochujang sauce chicken is a crazy addition. Man, this is totally decadent. Your recipe wasn’t cheesy enough for me, so I add some cheddar with the mozzarella.
Thanks for this buldak recipe!!Reply
Mike Hultquist says
Yes, Jérémie! More cheese, please! Glad you enjoyed it!
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Zil says
Hi Mike,
I really would love to make this but I do not like ginger. Can I just leave it out or is there something else I could use instead?
Thanks,
Zil
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Mike Hultquist says
Zil, you can just leave it out. Enjoy!
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Jennifer Olejniczak says
This recipe sounds amazing! Thank you for sharing. I'd like to know some ideas of what you would typically serve with this.Thank you!
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Mike H. says
Thank you, Jennifer! You can serve it as-is, or with rice if you like it. We also like to scoop it onto warmed tortillas and enjoy it taco-style. Yum!
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Carol Palmer says
Mike can I use chili sauce and red pepper flakes in this instead of the gochujang and gochugaru ?
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Mike Hultquist says
You can, Carol. You won't get the same flavor without the gochujang, but it will still be good. Let me know how it turns out for you. Enjoy!
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Flaming Chicken says
Mike this looks amazing! I think I may have been in a band called Fire Chicken when I was younger. But seriously, being from Chicago, My first thought was with minimal alterations this could go great on a deep dish pizza! Mike, tell me I'm not crazyReply
Mike Hultquist says
Dude!! You are not crazy! I grew up in the Chicago area and agree, this would make an awesome pizza. Let's get on that!
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Miska Knezevic says
Tanks! YUM!!!!!!!!!!!!Reply
Mike Hultquist says
Absolutely! SO GOOD!
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Caren j barnes says
Hi how do u serve the Buldak? Over rice, polenta?
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Mike Hultquist says
You can serve it as-is, Caren, or with rice if you prefer. We sometimes like to scoop it onto warmed tortillas and enjoy taco-style.
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Sheri Harkins says
I was going to ask the same thing Caren! I think warmed tortillas would be flipping awesome!! Mike..do you have a recipe for home made tortillas?.....hhhmmmmm...thinking dinner tomorrow..Reply
Mike Hultquist says
Thanks, Sheri. I do have a recipe for Homemade Corn Tortillas, but not flour, which I hope to get to soon. https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-homemade-corn-tortillas/
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