Buldak
Korea's fire chicken: boneless thighs marinated in a vivid red sauce of gochujang, gochugaru, soy and garlic, pan-grilled hot, topped with melted mozzarella.
Overview
Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil. Pan-grill in a wide cast-iron skillet over medium-high until the sauce caramelises and the chicken is just cooked. Off heat, generous mozzarella scatters across the top; cover briefly or finish under a grill to melt. Top with sesame seeds and spring onions.
Ingredients
Marinade
- 800 g boneless skinless chicken thighs (cut into 3 cm chunks)
- 4 tablespoons gochujang (Korean chilli paste)
- 2 tablespoons gochugaru (Korean chilli flakes)
- 3 tablespoons soy sauce
- 3 tablespoons soft brown sugar
- 2 tablespoons mirin (or rice wine)
- 1 tablespoon honey
- 6 garlic cloves (crushed)
- 1 thumb fresh ginger (grated)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
To cook
- 2 tablespoons vegetable oil
Topping
- 250 g grated mozzarella (low-moisture, full-fat)
- 2 spring onions (sliced thin)
- 1 tablespoon toasted sesame seeds
- 1 sheet roasted seaweed (cut into thin strips, optional)
To serve
- Steamed white rice
- Kimchi (Cabbage)
- Lettuce leaves (for wrapping, optional)
Method
Stage 1 - Marinate
- Whisk all marinade ingredients (except the chicken) to a thick red paste.
- Add the chicken; turn to coat.
- Refrigerate 1 hour, ideally 2-3.
Stage 2 - Cook
- Heat the 2 tablespoons of oil in a wide cast-iron pan over medium-high heat.
- Add the marinated chicken in a single layer with all the marinade.
- Cook 10-12 minutes, stirring occasionally, until the chicken is just cooked and the sauce has reduced, caramelised and clings.
Stage 3 - Cheese
- Reduce heat to low. Scatter the mozzarella over the top.
- Cover with a lid (or hood with a metal bowl) 2 minutes, or finish under a hot grill 3 minutes, until the cheese is melted and just starting to bubble.
Stage 4 - Top
- Scatter spring onions, sesame seeds and seaweed strips.
Stage 5 - Serve
- Bring the pan to the table.
- Serve with steamed rice, kimchi, and lettuce leaves to wrap chicken-and-cheese bites if you want.
Notes
- Heat level: Gochugaru and gochujang together pack a real punch. Cut both by half for a milder version - still recognisably buldak.
- Low-moisture mozzarella: Fresh mozzarella weeps water and dilutes the sauce. Use the supermarket block / pre-grated kind.
- Cast-iron is the right pan: Holds heat for the caramelisation step. A regular non-stick works but the sauce reduces less crisply.
Storage
- Best fresh. Refrigerate 2 days; reheat in a pan.
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