Buldak Recipe (Korean Fire Chicken) (2024)

Home » Recipes » Buldak Recipe (Korean Fire Chicken)

by Mike Hultquist · · 72 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!

Buldak Recipe (Korean Fire Chicken) (1)

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 Recipe (Korean Fire Chicken) (2)

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.
Buldak Recipe (Korean Fire Chicken) (3)

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.

Buldak Recipe (Korean Fire Chicken) (4)

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.

Buldak Recipe (Korean Fire Chicken) (5)

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.

Buldak Recipe (Korean Fire Chicken) (6)

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!

Products Used in This Recipe

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

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
Buldak Recipe (Korean Fire Chicken) (7)

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) (8)

Print

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!

Save Recipe

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 27 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

Buldak Recipe (Korean Fire Chicken) (9)

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

    Leave a Reply

  1. Randy Snakenberg III says

    Buldak Recipe (Korean Fire Chicken) (10)
    Absolutely awesome recipe. It was too hot for my wife the first time I made it, so I opted to leave the fresh chilis out the second time and she loved it. This has definitely made it into our regular weekly rotation!

    Reply

    • Mike Hultquist says

      Yes!! Thanks, Randy. This is definitely one of my favorites. I can't get enough gochujang.

      Reply

    • Mike H. says

      Thank you, Tony. I am glad to hear that!

      Reply

  2. Gay Shelton says

    Has anyone tried cheddar cheese on this? It's all I have and I want to make this tonight.

    Reply

    • Mike Hultquist says

      I would give it a go!

      Reply

  3. Caol Palmer says

    Mike....would this be suitable for shrimp ?

    Reply

    • 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!

      Reply

  4. Susanna says

    Buldak Recipe (Korean Fire Chicken) (12)
    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,
    Susanna

    Reply

    • 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.

      Reply

  5. Chris says

    Buldak Recipe (Korean Fire Chicken) (13)
    really amazing recipe for any chilli fans

    Reply

    • Mike Hultquist says

      Thanks, Chris!

      Reply

  6. Keith says

    Buldak Recipe (Korean Fire Chicken) (14)
    That was just brilliant. Never tried Korean before but that was the best. Will be trying more soon

    Reply

    • Mike Hultquist says

      So good! Enjoy!

      Reply

  7. Michael Brothman says

    Buldak Recipe (Korean Fire Chicken) (15)
    That sounds great, I will serve mine with homemade flour tortillas.

    Reply

    • Mike Hultquist says

      Great way to enjoy! Thanks, Michael!

      Reply

  8. Bernard Clark says

    Buldak Recipe (Korean Fire Chicken) (16)
    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.

      Reply

  9. 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

    Reply

    • Mike Hultquist says

      Enjoy, Ramya. I think you'll love it.

      Reply

  10. Michael Haber says

    Buldak Recipe (Korean Fire Chicken) (17)
    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.

      Reply

  11. Chris says

    Buldak Recipe (Korean Fire Chicken) (18)
    We made this today and it is delicious. Thanks for the great recipe!

    Reply

    • Mike H. says

      You are very welcome, Chris. Enjoy!

      Reply

  12. Carolyn says

    Would this still be great without the cheese? Would love to try it but there’s dairy allergies here.

    Reply

    • 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.

  13. Eldbjørg says

    Buldak Recipe (Korean Fire Chicken) (19)
    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!

      Reply

  14. Lisa says

    Buldak Recipe (Korean Fire Chicken) (20)
    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!

      Reply

  15. Anika says

    Buldak Recipe (Korean Fire Chicken) (21)
    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!

      Reply

  16. Rick Hughes says

    Buldak Recipe (Korean Fire Chicken) (22)
    On the recipe is says:
    2 cups ounces mozzarella cheese shredded (optional)
    Which is correct 2 cups or 2 ounces ?

    Reply

    • Mike Hultquist says

      Buldak Recipe (Korean Fire Chicken) (23)
      It is CUPS, Rick.

      Reply

  17. Gwen LeMay says

    Buldak Recipe (Korean Fire Chicken) (24)
    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..

    Reply

    • Mike Hultquist says

      Excellent! Glad you enjoyed it, Gwen, and I hope you find many more recipes you enjoy.

      Reply

  18. Roberta says

    Buldak Recipe (Korean Fire Chicken) (25)
    Excellent, next time I will double the recipe ❤️

    Reply

    • Mike Hultquist says

      Excellent!

      Reply

  19. Lu says

    looks amazing! I have Korean chili powder - can I sub this for the chili flakes?

    Reply

    • Mike Hultquist says

      Absolutely!

      Reply

  20. Karen says

    Buldak Recipe (Korean Fire Chicken) (26)
    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!

      Reply

  21. Nickey says

    Buldak Recipe (Korean Fire Chicken) (27)
    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!

      Reply

      • Nickey says

        Buldak Recipe (Korean Fire Chicken) (28)
        your recipes are awesome keep them coming and spicy

        Reply

        • Mike Hultquist says

          Thanks so much!

          Reply

  22. John H says

    Buldak Recipe (Korean Fire Chicken) (29)
    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 again

    Reply

    • Mike Hultquist says

      Glad you enjoyed it, John!

      Reply

  23. 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)

    Reply

    • Mike Hultquist says

      Conrad, for "Korean Peppers", use any local type from Korea that you prefer.

      Reply

  24. 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.

      Reply

  25. Jon says

    Buldak Recipe (Korean Fire Chicken) (30)
    I put this on French fries and called it korean poutine.

    Reply

    • Mike Hultquist says

      I love this!

      Reply

  26. Alex says

    Buldak Recipe (Korean Fire Chicken) (31)
    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!

      Reply

  27. Jérémie says

    Buldak Recipe (Korean Fire Chicken) (32)
    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!

      Reply

  28. 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

    Reply

    • Mike Hultquist says

      Zil, you can just leave it out. Enjoy!

      Reply

      • Jennifer Olejniczak says

        Buldak Recipe (Korean Fire Chicken) (33)
        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!

        Reply

        • 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!

          Reply

  29. Carol Palmer says

    Mike can I use chili sauce and red pepper flakes in this instead of the gochujang and gochugaru ?

    Reply

    • 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!

      Reply

  30. Flaming Chicken says

    Buldak Recipe (Korean Fire Chicken) (34)
    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 crazy

    Reply

    • 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!

      Reply

  31. Miska Knezevic says

    Buldak Recipe (Korean Fire Chicken) (35)
    Tanks! YUM!!!!!!!!!!!!

    Reply

    • Mike Hultquist says

      Absolutely! SO GOOD!

      Reply

  32. Caren j barnes says

    Hi how do u serve the Buldak? Over rice, polenta?

    Reply

    • 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.

      Reply

      • Sheri Harkins says

        Buldak Recipe (Korean Fire Chicken) (36)
        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/

          Reply

Buldak Recipe (Korean Fire Chicken) (2024)
Top Articles
Latest Posts
Article information

Author: Otha Schamberger

Last Updated:

Views: 5488

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Otha Schamberger

Birthday: 1999-08-15

Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290

Phone: +8557035444877

Job: Forward IT Agent

Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games

Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.