Buldak Recipe (Korean Fire Chicken) (2024)

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by Mike Hultquist · Feb 9, 2024 · 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!

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!

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

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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

Randy Snakenberg III says
March 24, 2024 at 9:09 am

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
  March 24, 2024 at 9:56 am
  
  Yes!! Thanks, Randy. This is definitely one of my favorites. I can't get enough gochujang.
  Reply
Tony says
See Also
Potato and Celery Root Gratin With Caper Brown Butter Recipe 13 BEST Korean Stew Recipes (Jjigae)Spiced Apple Jelly Recipe with No Added Pectin African Beef Stew Recipe
March 19, 2024 at 1:02 am

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
  March 19, 2024 at 4:44 am
  
  Thank you, Tony. I am glad to hear that!
  Reply
Gay Shelton says
March 11, 2024 at 9:19 am

Has anyone tried cheddar cheese on this? It's all I have and I want to make this tonight.
Reply
- Mike Hultquist says
  March 11, 2024 at 9:45 am
  
  I would give it a go!
  Reply
Caol Palmer says
February 23, 2024 at 8:13 am

Mike....would this be suitable for shrimp ?
Reply
- Mike Hultquist says
  February 23, 2024 at 1:53 pm
  
  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
Susanna says
February 13, 2024 at 3:04 pm

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
  February 13, 2024 at 3:32 pm
  
  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
Chris says
February 12, 2024 at 2:26 pm

really amazing recipe for any chilli fans
Reply
- Mike Hultquist says
  February 12, 2024 at 2:46 pm
  
  Thanks, Chris!
  Reply
Keith says
February 09, 2024 at 2:54 pm

That was just brilliant. Never tried Korean before but that was the best. Will be trying more soon
Reply
- Mike Hultquist says
  February 09, 2024 at 3:10 pm
  
  So good! Enjoy!
  Reply
Michael Brothman says
February 09, 2024 at 10:47 am

That sounds great, I will serve mine with homemade flour tortillas.
Reply
- Mike Hultquist says
  February 09, 2024 at 11:09 am
  
  Great way to enjoy! Thanks, Michael!
  Reply
Bernard Clark says
February 09, 2024 at 7:59 am

Mike you have some awesome recipes.
I'm cooking this for super bowl.
Reply
- Mike Hultquist says
  February 09, 2024 at 8:12 am
  
  Thanks so much, Bernard! I think this will be a hit! Let me know how it goes! Enjoy.
  Reply
Ramya says
February 09, 2024 at 6:52 am

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
  February 09, 2024 at 7:24 am
  
  Enjoy, Ramya. I think you'll love it.
  Reply
Michael Haber says
January 23, 2024 at 6:41 pm

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
  January 24, 2024 at 6:53 am
  
  Outstanding! I love it, Michael! I appreciate it.
  Reply
Chris says
January 07, 2024 at 6:55 pm

We made this today and it is delicious. Thanks for the great recipe!
Reply
- Mike H. says
  January 08, 2024 at 4:16 am
  
  You are very welcome, Chris. Enjoy!
  Reply
Carolyn says
January 05, 2024 at 1:13 pm

Would this still be great without the cheese? Would love to try it but there’s dairy allergies here.
Reply
- Mike H. says
  January 05, 2024 at 3:52 pm
  
  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.
  Reply
  See Also
  Panda Express Beijing Beef Copycat (Best Recipe) - Rasa Malaysia
Eldbjørg says
November 13, 2023 at 8:56 pm

I used a little brown sugar as sweetener, is that ok or completely blasphemus?
Absolutely loved the result!
Reply
- Mike Hultquist says
  November 14, 2023 at 6:33 am
  
  Perfectly good! Glad you enjoyed it!
  Reply
Lisa says
October 19, 2023 at 9:53 am

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
  October 19, 2023 at 11:55 am
  
  Nice! Glad you liked it, Lisa! We love this dish!
  Reply
Anika says
October 07, 2023 at 8:49 am

I’m definitely making this tomorrow! Should I remove the skin from the chicken thighs? Thanks!
Reply
- Mike Hultquist says
  October 07, 2023 at 10:16 am
  
  It's better without the skin, Anika, though you can leave it on if you prefer. Enjoy!
  Reply
Rick Hughes says
September 28, 2023 at 1:22 pm

On the recipe is says:
2 cups ounces mozzarella cheese shredded (optional)
Which is correct 2 cups or 2 ounces ?
Reply
- Mike Hultquist says
  October 03, 2023 at 12:00 pm
  
  It is CUPS, Rick.
  Reply
Gwen LeMay says
August 08, 2023 at 10:51 am

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
  August 08, 2023 at 12:00 pm
  
  Excellent! Glad you enjoyed it, Gwen, and I hope you find many more recipes you enjoy.
  Reply
Roberta says
August 04, 2023 at 2:56 pm

Excellent, next time I will double the recipe ❤️
Reply
- Mike Hultquist says
  August 05, 2023 at 8:52 am
  
  Excellent!
  Reply
Lu says
June 24, 2023 at 6:04 am

looks amazing! I have Korean chili powder - can I sub this for the chili flakes?
Reply
- Mike Hultquist says
  June 25, 2023 at 8:17 am
  
  Absolutely!
  Reply
Karen says
June 02, 2023 at 4:08 am

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
  June 02, 2023 at 5:28 am
  
  Awesome, Karen! Glad you enjoyed it!
  Reply
Nickey says
May 10, 2023 at 5:05 pm

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
  May 10, 2023 at 5:25 pm
  
  Boom! Sounds awesome, Nickey!
  Reply
  - Nickey says
    May 11, 2023 at 9:58 am
    
    your recipes are awesome keep them coming and spicy
    Reply
    - Mike Hultquist says
      May 11, 2023 at 11:34 am
      
      Thanks so much!
      Reply
John H says
April 26, 2023 at 1:39 pm

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
  April 26, 2023 at 2:05 pm
  
  Glad you enjoyed it, John!
  Reply
Conrad Furey says
February 04, 2023 at 7:04 pm

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
  February 05, 2023 at 7:46 am
  
  Conrad, for "Korean Peppers", use any local type from Korea that you prefer.
  Reply
Stacy says
February 04, 2023 at 7:50 am

Hey Mike
Ok to marinate the chicken over night?
Reply
- Mike Hultquist says
  February 04, 2023 at 8:08 am
  
  You sure can, Stacy. Let me know how it turns out for you.
  Reply
Jon says
January 01, 2023 at 8:38 pm

I put this on French fries and called it korean poutine.
Reply
- Mike Hultquist says
  January 01, 2023 at 9:43 pm
  
  I love this!
  Reply
Alex says
December 23, 2022 at 2:58 pm

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
  December 23, 2022 at 10:20 pm
  
  Awesome! Thanks, Alex!
  Reply
Jérémie says
December 20, 2022 at 2:12 pm

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
  December 20, 2022 at 2:24 pm
  
  Yes, Jérémie! More cheese, please! Glad you enjoyed it!
  Reply
Zil says
December 17, 2022 at 8:48 pm

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
  December 18, 2022 at 8:22 am
  
  Zil, you can just leave it out. Enjoy!
  Reply
  - Jennifer Olejniczak says
    February 06, 2024 at 10:45 pm
    
    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
      February 07, 2024 at 6:00 am
      
      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
Carol Palmer says
December 17, 2022 at 8:55 am

Mike can I use chili sauce and red pepper flakes in this instead of the gochujang and gochugaru ?
Reply
- Mike Hultquist says
  December 17, 2022 at 9:08 am
  
  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
Flaming Chicken says
December 16, 2022 at 2:38 pm

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
  December 17, 2022 at 7:37 am
  
  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
Miska Knezevic says
December 14, 2022 at 1:54 pm

Tanks! YUM!!!!!!!!!!!!
Reply
- Mike Hultquist says
  December 14, 2022 at 2:08 pm
  
  Absolutely! SO GOOD!
  Reply
Caren j barnes says
December 14, 2022 at 7:38 am

Hi how do u serve the Buldak? Over rice, polenta?
Reply
- Mike Hultquist says
  December 14, 2022 at 7:55 am
  
  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
    December 14, 2022 at 9:23 pm
    
    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
      December 14, 2022 at 10:08 pm
      
      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