Cheese Spicy Korean Chicken (Buldak)

Ingredients

• 0.5 cup Korean Red Pepper Flakes (adjust to desired spice level)
• 2 tablespoon Korean Chili Paste (smooth, fermented gochujang)
• 1 tablespoon Soy Sauce (regular soy sauce)
• 2 tablespoon Cooking Oil (neutral oil such as vegetable or canola)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 0.33 cup Rice Syrup (adds sweetness and shine; can substitute honey or maple syrup)
• 6 clove Garlic (large cloves, minced)
• 2 teaspoon Fresh Ginger (grated)
• 2 stalk Green Onion (chopped for garnish)
• 1 pound Mozzarella Cheese (shredded; optional but recommended)
• 2 pound Chicken Breast (trimmed, cut into 1-inch cubes)
• 0.25 cup Water (for simmering)
• 1 cup Korean Rice Cake (Tteok) (optional, sliced into bite‑size pieces)

Instructions

1. Make the Spicy Paste

   In a mixing bowl combine the Korean red pepper flakes, Korean chili paste, soy sauce, cooking oil, ground black pepper, rice syrup, minced garlic, and grated ginger. Stir until a thick, uniform paste forms.

   Time: PT5M

2. Prep the Chicken

   Trim any fat from the chicken breasts and cut the meat into roughly 1‑inch cubes.

   Time: PT5M

3. Coat the Chicken

   Add the chicken cubes to the spicy paste and toss until every piece is fully coated.

   Time: PT5M

4. Add Optional Rice Cake

   If using, stir the sliced Korean rice cake (tteok) into the chicken‑paste mixture.

   Time: PT2M

5. Preheat the Broiler

   Set the oven to the broiler setting (high) and let it preheat while you start cooking the chicken.

   Time: PT5M

   Temperature: Broiler (high)

6. Cook the Chicken on the Stovetop

   Heat the cast‑iron skillet over medium‑high heat. Add the chicken‑paste mixture and cook, stirring occasionally, for about 10 minutes until the chicken is mostly cooked through and the sauce has thickened.

   Time: PT10M

   Temperature: Medium‑high heat

7. Simmer with Water

   Reduce the heat to low, pour in 1/4 cup water, cover the skillet, and let it simmer for another 10 minutes until the chicken is fully cooked and tender.

   Time: PT10M

   Temperature: Low heat

8. Add Mozzarella and Broil

   Sprinkle the shredded mozzarella evenly over the top of the chicken. Transfer the skillet to the preheated broiler and cook for 2‑3 minutes, or until the cheese is melted, bubbly, and golden brown.

   Time: PT3M

   Temperature: Broiler (high)

9. Garnish and Serve

   Remove the skillet from the oven, sprinkle chopped green onion over the top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

825

Protein

68g

Carbohydrates

30g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Korean Red Pepper Flakes: chili powder, crushed red pepper flakes
• Instead of Korean Chili Paste: sriracha mixed with miso
• Instead of Soy Sauce: tamari
• Instead of Cooking Oil: canola oil, peanut oil
• Instead of Rice Syrup: honey, maple syrup
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Ginger: ground ginger (1/2 tsp)
• Instead of Mozzarella Cheese: provolone, cheddar
• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Korean Rice Cake (Tteok): udon noodles

Equipment Needed

• Cast Iron Skillet
• Mixing Bowl
• Wooden Spoon or Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Oven with Broiler
• Tongs (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Mix the spicy paste until fully smooth.
• Coat the chicken thoroughly and let it rest briefly.
• Cook the chicken until mostly done before adding cheese.
• Broil just until the cheese is bubbly and golden; do not over‑cook.

Chef Tips from the Video

• For extra depth, add a splash of Korean rice wine (mirin) to the paste.
• If you like extra crunch, toss in a handful of toasted sesame seeds just before serving.
• Serve with a side of pickled radish (danmuji) to cut through the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat in a skillet or oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken in the spicy paste for up to 24 hours in the refrigerator for deeper flavor.
• Shred the mozzarella ahead of time and keep it covered in the fridge.