Pollo Picante Coreano Buldak

Ingredients

• 600 gchicken breast or chicken thighs
• 1/2onion
• 2 handfulsmozzarella cheese
• a handfulspring onion, for garnish
• 2 tablespoonsgochujang
• 3 tablespoonsgochugaru
• 3 tablespoonssoy sauce
• 1 tablespoonsugar
• 1 tablespoonhoney
• 2 tablespoonsmirim
• 1 tablespoonminced garlic
• 1 tablespoonsesame oil
• 1 tablespoonoyster sauce
• 5–6 shakesblack pepper
• 2 tablespoonsCheongyang chilli pepper or jalapeño pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken breast or thighs into bite-sized pieces.

2. 2

   Mix the marinade

   In a bowl, combine the gochujang, gochugaru, soy sauce, sugar, honey, mirim, minced garlic, sesame oil, oyster sauce, black pepper and Cheongyang chilli pepper.

3. 3

   Marinate the chicken

   Cut the onion into thin strips and add it to the chicken. Pour in the marinade, stir well and leave everything to marinate for 1 hour.

4. 4

   Cook the chicken

   Add some vegetable oil to a frying pan or wok and heat over medium-high. When hot, add the chicken and stir a few times, then cover and cook for 2 minutes.

5. 5

   Simmer uncovered

   After 2 minutes, uncover and stir the chicken. Turn the heat down to medium and simmer uncovered for 2 more minutes. Remove the pan from the heat and set it aside briefly.

6. 6

   Layer with cheese

   In an oven-safe or microwave-safe dish, add a layer of mozzarella, some of the chicken, another layer of cheese, the remaining chicken and a final layer of cheese on top.

7. 7

   Melt and garnish

   Cook in the oven or microwave until the cheese has melted and begins to bubble. Remove the dish and garnish with chopped spring onion.

What is Korean buldak?

Buldak means “fire chicken” and refers to a Korean dish known for its chilli heat. This version pairs chicken in a gochujang-based marinade with a generous melted mozzarella topping.

The chilli paste and flakes bring heat and depth, while the cheese softens the sharp edge and makes the dish rich and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 48g protein, 22g carbs, 20g fat.

Chicken supplies most of the protein, while the mozzarella contributes protein and much of the fat. The sugar, honey and onion provide carbohydrates, and the sauces are the main source of sodium. Serve with rice and a vegetable side to round out the plate.

Building the marinade

Chilli base: gochujang gives the marinade a fermented, savoury foundation, while gochugaru adds chilli flavour and further heat. Stir them thoroughly with the liquid seasonings so they coat the chicken evenly.

Sweet and savoury notes: sugar and honey balance the chilli, while soy sauce and oyster sauce contribute saltiness and savouriness. Mirim, garlic and sesame oil round out the mixture.

Marinating for flavour

Onion: slice it thinly so it softens quickly alongside the chicken. Stir it through the marinade rather than leaving it on top.

Timing: give the chicken the full 1 hour to marinate, as specified. Keep it covered in the fridge while it rests.

Cooking the chicken

Initial heat: start the pan over medium-high heat and stir the chicken briefly before covering it for 2 minutes. The lid traps heat and helps the pieces cook through.

Uncovered finish: lower the heat to medium and simmer for 2 more minutes without the lid. Stir and check that the chicken is cooked through before layering it with cheese.

Layering and melting the cheese

Layers: alternate mozzarella and chicken, finishing with cheese on top. This distributes the topping through the dish rather than keeping it all on the surface.

Doneness: the recipe gives no fixed oven or microwave time, so watch for melted cheese that starts to bubble. Use an oven-safe or microwave-safe dish suitable for your chosen method.

What to serve with it

Serve the buldak hot, with spring onion scattered over the top for a fresh, mildly sharp contrast. The original serving suggestion is an ice-cold beer.

For a more complete plate, add plain rice and a vegetable side; their mild flavours sit well alongside the spicy, cheesy chicken.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Stir the marinade thoroughly before coating the chicken to distribute the chilli flakes and sauces.
• Keep the marinating chicken covered in the fridge for the full hour.
• Use an oven-safe or microwave-safe dish that is large enough for the chicken and cheese layers.
• Watch the cheese closely as it melts, since the recipe does not specify a cooking time for this stage.
• Chop the spring onion while the cheese is melting so the dish can be garnished straight away.

Variations

• Swap the chicken: use chicken thighs in place of breast as the recipe allows.
• Change the chilli: use jalapeño instead of Cheongyang chilli pepper.
• Adjust the cheese: use fewer handfuls of mozzarella for a less cheese-heavy finish.
• Serve with rice: add plain rice alongside to temper the chilli heat.
• Add vegetables: serve with a simple vegetable side for extra contrast.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar bite-sized shape so they cook consistently.
• Short marinating: leave the chicken and onion in the marinade for the full 1 hour.
• Skipping the lid: cover the pan for the first 2-minute cooking stage as directed.
• Keeping the heat high: reduce to medium for the second 2-minute simmer to avoid cooking too aggressively.
• Overcooking the cheese: remove the dish once the cheese has melted and starts to bubble.
• Using the wrong dish: check that the dish is suitable for the oven or microwave before heating it.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in the microwave or in a covered oven-safe dish; the cheese may firm up after chilling.

Frequently asked questions