This Cheese Buldak, also known as “Fire Chicken”, is a popular modern Korean dish of cooked marinated chicken in a rich, spicy chilli sauce all topped off with a layer of creamy melted mozzarella to cut through the heat.
This dish contains the following allergens: Milk/Dairy, sesame, Wheat
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For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
13fl. oz
bone broth or chicken stock
1 tsp
cornstarch
8oz
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
Utensils
Step 1
In a large mixing bowl, add the marinade ingredients and whisk together until combined. Add the chicken and coat evenly. Cover and refrigerate for at least an hour.
Step 2
Pre-heat an oven grill on high. Remove chicken from refrigerator.
Step 3
Add oil to the pan and place on hob over medium high heat, add the chicken and cook until browned all over.
Step 4
Stir together cornstarch and stock. Add a little stock at a time to loosen the mixture and to avoid burning then gradually add the rest, stirring continuously. Let simmer for 5 minutes, stirring occasionally.
Step 5
Top the chicken with grated mozzarella and grill in the oven for up to 5 minutes or until golden and crisp. Serve with any of the optional toppings listed, if desired, and serve immediately.
In a large mixing bowl, add the marinade ingredients and whisk together until combined. Add the chicken and coat evenly. Cover and refrigerate for at least an hour.
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
13fl. oz
bone broth or chicken stock
1 tsp
cornstarch
8oz
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
Step 2 of 5
Pre-heat an oven grill on high. Remove chicken from refrigerator.
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
13fl. oz
bone broth or chicken stock
1 tsp
cornstarch
8oz
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
Step 3 of 5
Add oil to the pan and place on hob over medium high heat, add the chicken and cook until browned all over.
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
13fl. oz
bone broth or chicken stock
1 tsp
cornstarch
8oz
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
Step 4 of 5
Stir together cornstarch and stock. Add a little stock at a time to loosen the mixture and to avoid burning then gradually add the rest, stirring continuously. Let simmer for 5 minutes, stirring occasionally.
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
13fl. oz
bone broth or chicken stock
1 tsp
cornstarch
8oz
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
Step 5 of 5
Top the chicken with grated mozzarella and grill in the oven for up to 5 minutes or until golden and crisp. Serve with any of the optional toppings listed, if desired, and serve immediately.
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 175g
chicken breasts, skinless & boneless, cut into 3cm cubes
2 tbsp
oil
375ml
bone broth or chicken stock
1 tsp
cornstarch
250g
fresh or grated mozzarella cheese
Optional toppings
Chilli oil
Toasted sesame oil
Toasted sesame seeds
Sliced spring onions
For the marinade
3-4 tbsp
gochujaru (Korean red pepper flakes)
2 tbsp
gochujang (Korean red pepper paste)
2 tbsp
honey or maple syrup
1 tbsp
light soy sauce
1 tbsp
toasted sesame oil
1/4 tsp
ground black pepper
3" piece
ginger, peeled and finely grated
6 cloves
garlic, crushed
2
spring onions, finely sliced
1
red chilli, deseeded and minced
For the chicken
4 x 6.2oz
chicken breasts, skinless & boneless, cut into 3cm cubes
