Buldak is a popular Korean street food made with chicken cooked in a fiery gochujang sauce, often topped with melty cheese. It’s perfect for the spicy version. This is my homemade buldak recipe. Extra spicy!
TIMESTAMPS
0:00 Korean Fire Chicken
0:33 Important Ingredients
1:16 Chicken & Marinade
3:45 Get Cooking!
4:21 Beautiful!
5:03 Cheese?
6:16 Taste
6:41 Final Thoughts/More Recipes
THINGS YOU’LL NEED:
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
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #recipevideo #cooking #cookingshow #cookingrecipes
22 Comments
Cheesy ramen. French onion soup with noodles 😅
Way late seeing this… but team no cheese for me.
YES! I like it hot! Gonna be made in my kitchen in the very near future. So…
1. Hotter, yes. I've never encountered bird's eye chilis (never looked for 'em either) but am familiar with piquin (similar but not the same). I've got nearly a quart of fresh ground habanero in the cupboard with two travelling shakers and two kitchen shakers. Yeah…
2. Garlic. I like plenty! Shhhh… I have a jar of roasted garlic puree in my fridge all the time. Super easy and inexpensive. Yes, there are plenty of times for fresh garlic. Sometimes they can be subbed with the roasted but it is quite a different flavor.
3. Quick comment on ginger: Buy a hand, take it home, peel the whole thing and pop it into a storage bag into the freezer. Better if you can vac seal some, but you gotta freeze it. Now, when you need it, take it out, grab your microplane and go to town. You won't believe it. Return whatever you don't plane to the freezer.
4. A little garnish. A little bit of chili flakes, some green onion for color (a little later in the process) a little bit of chili flakes, some green onion for color… I love this guy! Please Sir, may I have more heat??? 😂🤣😂
There is no reason to have vegetable oil or any kind of processed oils. Skip the oil in the marinade and cook with coconut oil for this dish.
Big thanks for the recipe! Looks surprisingly easy!
Sounds like an early 70s dirt bike. I was riding my Buldak out in the desert….lol Great recipe. I'm making this soon! Thanks!
You've given me an idea. That paste would make a remarkable rub for pulled pork. To the lab I go.
you have some real hank schraeder energy, i feel like if he had a cooking channel it would be like this
Made this last night and it was amazing! A couple of people at the table were crying, I assume with joy. 🙂
Oh cheese on ramen is delish. As is creamy, cheesy Toowoomba
Is cheese a common ingredient in Korean cuisine?
That paste looks like something i would put on everything
Bro Awesome!!! I cooked this up but I got tied up grilling ribs so I left it marinating til the next afternoon I added the cheese . I toasted flour tortillas and put this in it and ate it like a burrito!! BADASS
I made this last night following your recipe. I probably put a bit too much honey in it but otherwise it was absolutely delicious, definitely spicy. I recommend adding the cheese. Given I’ve bought the proper Korean ingredients, I will certainly cook it again.
Thanks
Dave (Scotland)
I love my cheese but on this one I think I’ll go old school. Can’t wait to try it. BTW first video that I’ve seen of yours. Instant Sub.
I like the bean paste
Looks like it might be good as tacos with some buttered flour tortillas
I would probably skip the cheese and add some veggies. But I love the concept!
Looks fantastic
Finally made this tonight and it was awesome! Marinated for 2 days. Stuck with the baseline recipe but next time I will add a few more chili peppers. It was good and spicy though with a ton of flavor. 🔥
I might have to try this with my bourbon barrel aged honey.
That looks so good, my friend. You have a shared a host of wonderful dishes with us. Thank you.