Cheese Buldak (Korean Fire Chicken)
A legendary hot dish featuring heavily spiced chicken smothered under a thick sheet of molten cheese.
30 min · 3 servings
Ingredients
- 1 lb Boneless Chicken Thighs (cut into bite-sized pieces)
- 3 tbsp Gochujang (Korean chili paste)
- 2 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 3 cloves Garlic (minced)
- 1.5 cups Mozzarella cheese (shredded)
Method
- In a bowl, mix the gochujang, gochugaru, soy sauce, honey, and minced garlic. Marinate the chicken pieces in this fiery red paste for 15 minutes.
- Heat a cast-iron skillet over high heat. Add the marinated chicken and all the extra sauce to the pan.
- Cook for 8–10 minutes, stirring frequently, until the chicken is cooked through and the sauce is thick, bubbling, and slightly caramelized.
- Turn off the heat. Completely cover the chicken with the shredded mozzarella cheese.
- Cover the skillet with a lid for 3 minutes (or place under the oven broiler) until the cheese is melted, stretchy, and bubbling with pockets of spicy red oil.
From The Edible Codex · 261 recipes
Explore the site
Free recipes from the book
- The Original Baked Feta Pasta
- Marry Me Chicken
- Quesabirria Tacos (Birria Tacos)
- Gigi Hadid's Spicy Vodka Pasta
- Emily Mariko's Salmon Rice Bowl
- Green Goddess Salad
- Sushi Bake
- Smashed Potatoes
- Bang Bang Shrimp
- Dalgona Coffee (Whipped Coffee)
- Crinkle Cake (Muakacha)
- French Onion Grilled Cheese
- Whipped Feta & Hot Honey Dip
- Korean Cream Cheese Garlic Bread
- The Logan Moffitt Viral Cucumber Salad
- The Viral Dubai Pistachio Kunafa Chocolate
- The Onion Boil
- Volcano Cheese Ramen
- Tanghulu (Microwave Method)
- Cheese Buldak (Korean Fire Chicken)
- Japanese Soufflé Pancakes
- The 'Crookie' (Croissant Cookie)
- Honeycomb Pasta Pie (Rigatoni Cake)
- Cornflake Chicken Tenders (ASMR Crunch)
- Accordion Potatoes
- Beet & Pickled Ginger
- Herb & Chlorophyll
- Aged Balsamic & Date