I had never heard of Korean Cheese Buldak, or Fire Chicken, until I came across it in a recipe by Maangchi. It’s one of my favorite Korean blogs and my go-to place whenever I’m researching a Korean dish. When I saw the arresting colors and the tantalizing ingredients, I knew I had to try my hand at it. From the appearance alone, this authentic Korean street food recipe could be mistaken for an upscale Italian dish. Perhaps it is because of all the gooey cheese involved. But don’t be fooled, this is actually a pretty modern addition. The creamy cheesiness balances out what is in no way an exaggeration: the epic fierceness of the chicken! I’m not sure if the “fire” in the name comes from the way it was historically cooked over a flame pit, or from the hefty amounts of mind-blowing Korean chili flakes and chili paste. Probably both, but either way, if you are expecting something mild, think again!
Maangchi’s new cookbook
I just love how Maangchi has upgraded this timeless Korean classic into a truly modern masterpiece. Like so many recipes in her fantastic new book, Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, it conjures up images of community parties and festive spirits. More importantly, her recipes are so approachable and easy to make for home cooks. Such as this cheese buldak. I can’t believe how easy it was to put together when I was cooking, and the result was absolutely delicious. As the definitive expert on Korea’s food-crazy culture, Maangchi is one of YouTube’s most popular chefs. Her output spans from age-old Buddhist meals to internationally-influenced street food served up in Seoul. She’s an incredible artist whose cooking transcends eras. I am so inspired by the way that she does everything herself, including all the content in her book. Just watch any of her videos to see how effortlessly cool she is — quirky, fun, and super passionate about sharing Korean food with the world.
How to cook cheese buldak
Of course, there’s no need to worry if you don’t have a fire pit at home. Maangchi has adapted all of her recipes to be made easily in any modern-day Western kitchen. I was blown away by this Cheese Buldak, and I know you will be too! To cook cheese buldak:
Mix the spices in a bowl. Add the chicken and coat it with the spices. Lightly saute the rice cakes to crisp them up, so it creates a chewy texture. Cook the chicken mixture. Add the rice cakes. Cook a bit more until the chicken is cooked. The whole process will be done in under 15 minutes. Add the cheese and melt it under the broiler, 3 minutes.
That’s it!
Can you believe how easy it is to make the dish? And the result is so good that I could eat the whole pot in one sitting.
Cooking notes
1. What pan to use
It’s important to pick the correct pan for this dish. It should be oven-safe (if you plan to melt the cheese using the broiler) and just big enough to hold all the ingredients. I used a 10” Finex cast iron pan (smaller than a 10” round pan) and it was the perfect size. A 9” round pan is perfect for the dish, as well. You can use a 10” pan, but the chicken will form a very thin layer. Avoid using a pan bigger than 10”, because the chicken won’t be enough to cover the bottom of the pan completely. What if you only have larger pans? The best solution is to double the recipe. The result is so good that I could finish the whole thing myself. If you want to cook enough for 4 people or have some leftovers (they hold up well), making a bigger batch is the way to go. If you do not have an oven-safe pan, no worries! Keep reading and see how to melt the cheese without using a broiler.
2. Favorite cuts
Although the original recipe calls for chicken breast, I used chicken thighs and I loved how it turned out. A side note to myself, I think this dish is perfect for seafood, as well. I’d totally replace the chicken with shrimp (or fish, or squid, or a bit of everything!) and make it again and again!
3. How to melt cheese without a broiler
Once you spread the cheese (step 6), cover the pan again and let it cook on the stove top until the cheese melts. It’s that simple! I know, it’s more perfect when the cheese is lightly browned (like on pizza!). But if you don’t have a broiler, melting the cheese on the stove top will create a great result, as well.
4. How to serve Korean fire chicken
The Korean fire chicken is a perfect standalone dish. Especially after slightly increasing the amount of rice cakes in the recipe, I think it has the perfect amount of protein and carbs to serve as a one-pan meal. However, if you want to make your meal more substantial, you can serve it with some steamed rice (or bread) to soak up the sauce. A simple veggie side or appetizer would also be a great addition to the meal, to make it healthier. For example, Chinese pickled cabbage, easy cucumber salad, Chinese coleslaw, four-ingredient fried cabbage or fried okra are great options.
More delicious Korean recipes
Japchae (Korean Sweet Potato Noodles) Korean Army Stew (Budae Jjigae) Korean Beef Bulgogi Bowl (Perfect for Meal-Prep) Fried Chicken Wings in Asian Hot Sauce (Crispy Even When Chilled!) Easy Kimchi Fried Rice Cheesy Kimchi Pancake
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
