Korean Fire Chicken with Cheese (Cheese Buldak)
Fire Chicken with cheese, Korean Cheese Buldak, super spicy and so indulging! It features chunky, juice chicken pieces cook in a spicy sauce and melty cheese. It is extremely easy to put together and takes no time to make. If you're looking for a 1-pan dish, look no further.
Course: Dinner, Lunch, Side Dish
Cuisine: Asian, Korean
Keyword: 30 minute meals, Cheese, Chicken, Korean, Spicy
Servings: 2 people
- 2 pcs chicken thigh, deboned (about 400g-450g total)
- 2 tbsp gochugaru (Korean Hot Pepper flakes) (1tbsp for less spicy version)
- 1 tbsp gochujang (Korean Hot Pepper paste)
- 1/2 tbsp soy sauce
- 2 tbsp cooking oil
- 2 tbsp rice syrup (or corn syrup, sugar, honey)
- pinch of salt
- 3 cloves garlic (minced)
- 1 tsp ginger (grated or minced)
- 3 tbsp water
- 170-200 g shredded mozzarella cheese
- 1 stalk spring onion chopped
Preheat oven / broiler / toaster / airfryer if using either.
Cut chicken thigh to 1 inch cubes. Combine hot pepper flakes, hot pepper paste, soy sauce, 1 tbsp oil, rice syrup, salt, garlic and ginger in a bowl. Mix together into a paste. Mix paste with chicken.
Heat up skillet or oven-proof pan with remaining oil over medium heat. Add marinated chicken and stir.
Add water into the empty sauce bowl to rinse and get the last of sauce into the pan.
Cover and cook over medium high heat for 8 minutes. Stir every 2 minutes to ensure chicken doesn't burn. Remove lid, let it simmer on low heat for another 2-3 minutes to let the sauce reduce.
Once chicken is cooked, add cheese on top. If melting cheese on stove top, cover with lid and let it cook until cheese has melted.
If using oven, slip pan or oven proof dish in at 200C for a few minutes or until cheese has melted.
Sprinkle with chopped green onion and serve hot.