Cheese Buldak (Korean Fire Chicken)

500g chicken thigh, cut into bite-sized pieces
2–3 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
2 spring onions, finely chopped
Vegetable oil
150g mozzarella cheese, grated

The Marinade
2 tablespoons gochujang
1–2 tablespoons gochugaru (Korean chilli flakes)
1 tablespoon rice syrup (or honey)
1 tablespoon light soy sauce
2–3 tablespoons chicken stock

PREPARATION

1. Place the chicken pieces in a bowl and add garlic, ginger and spring onions.
2. Add gochujang, gochugaru, rice syrup and soy sauce, then mix thoroughly to coat the chicken.

COOKING

1. Heat a frying pan over medium-high heat with a little oil.
2. Add the marinated chicken and allow it to sear briefly before stirring.
3. Stir fry for a few minutes until the chicken starts to colour.
4. Pour in chicken stock to loosen the sauce and bring to a boil.
5. Reduce heat slightly and simmer for 5 minutes until the chicken is cooked through.
6. Allow the sauce to bubble until slightly thickened and glossy.
7. Remove the pan from the heat.
8. Sprinkle grated mozzarella evenly over the chicken.
9. Place under a hot grill for 3–5 minutes until the cheese is melted and bubbling.
10. Serve immediately while hot and cheesy.

School of Wok Tips

• Adjust chilli levels depending on your spice tolerance.
• The dish should be saucy but not watery before adding cheese.
• Mozzarella gives the best stretch and melt.
• Serve with rice to balance the heat.

FAQs

Why is it called “fire chicken”?
Because of the intense heat from gochujang and chilli flakes.

Can I make it less spicy?
Yes, reduce the amount of gochugaru or add more cheese to mellow the heat.

Can I cook this without an oven?
Yes, cover the pan with a lid to melt the cheese instead of grilling.