There’s a certain moment every traveller experiences when food becomes more than fuel. It becomes a story—etched into memory by the thrill of the unknown and the blaze of discovery. For me, one such story ignited on a cool autumn evening in Seoul, just off the bustling streets of Hongdae. The dish? Chicken Buldak—literally translated as fire chicken. And let me assure you, the name isn’t just for show.
You’ll smell chicken buldak before you see it. That intoxicating aroma of charred chicken and bubbling sauce, smoky and slightly sweet, hits your nose with a hint of danger. The anticipation is immediate. Buldak is South Korea’s answer to the spice dare—a dish that pulls no punches and leaves an indelible mark on your taste buds and travel tales alike.
At the heart of Chicken Buldak is the chicken itself—usually boneless thighs or breast, marinated and seared to perfection. The meat is tender and juicy, designed to soak up every ounce of the spicy, sticky glaze it’s bathed in. But the real magic happens in the sauce.
Gochugaru, the fiery red Korean chilli flakes, lend the dish its smouldering base. These flakes have a slightly smoky undertone that builds a rounded, lingering heat rather than a sharp sting. Then comes gochujang, the fermented chilli paste that is the soul of Korean cooking. It adds not only heat but a complex depth—sweet, savoury, and just a little bit funky.
But Buldak doesn’t stop there. Fresh garlic and ginger are finely chopped and sautéed into the mix, offering a sharp bite and earthy warmth. The soy sauce introduces saltiness and umami, while sugar is added to balance the fire with caramelised sweetness. Some variations toss in a dash of rice syrup for stickiness, which clings beautifully to the chicken and enhances the chew.
And then there’s mozzarella cheese—a surprisingly common topping that may raise eyebrows but makes complete sense. The cheese is melted on top of the hot chicken, forming a gooey, golden crust that contrasts the spice and cools the flames, if only slightly. Watching locals scoop up molten cheese-draped chicken with chopsticks is a performance all on its own.
Chicken Buldak is rarely served alone. Often it comes with a side of steamed rice or pickled radish (called danmuji), both necessary companions in your battle against the burn. The radish, in particular, is crisp and refreshing, acting as a palate cleanser between fiery mouthfuls.
Dining on Buldak isn’t just a meal—it’s an experience. You sweat, you laugh, you reach for your drink far more often than usual, and you may even shed a tear (or several). But that’s the joy of it. It’s communal, energising, and unforgettable.
Whether it’s late-night delivery in a neon-lit neighbourhood or a sizzling skillet shared at a street-side eatery, Chicken Buldak captures the fierce spirit of Korean cuisine in a single, searing dish. And once you’ve tasted it, Seoul leaves a little fire in your heart forever.
Chicken Buldak
Ingredients
For the Chicken:
- 500 g chicken thighs boneless or breast cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp rice wine mirin or sake
- 1 tsp garlic minced
- ½ tsp ground black pepper
For the Sauce:
Optional Topping:
- 100 g mozzarella cheese grated
- 1 tsp sesame seeds toasted
- 1 large spring onion chopped
Instructions
- In a bowl, combine the chicken with soy sauce, rice wine, garlic and black pepper. Mix well and let it marinate for at least 30 minutes to absorb the flavours.500 g chicken thighs, 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp garlic, ½ tsp ground black pepper
- In another bowl, combine gochugaru, gochujang, soy sauce, sugar, honey (or rice syrup), garlic, ginger and sesame oil. Stir until it forms a smooth, thick paste.2 tbsp gochugaru, 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp honey, 2 tsp garlic, 1 tsp ginger, 1 tbsp sesame oil
- Heat a non-stick frying pan or skillet over medium-high heat. Add the marinated chicken and cook for about 5–7 minutes until lightly browned and nearly cooked through.
- Pour the sauce over the chicken and stir well to coat. Reduce the heat slightly and simmer for another 7–10 minutes, stirring often, until the sauce thickens and the chicken is fully cooked.
- If using cheese, reduce the heat to low and sprinkle grated mozzarella over the top of the chicken in the pan.100 g mozzarella cheese
- Cover with a lid and let it melt for 1–2 minutes, or place the pan under a hot grill for a golden finish.
- Sprinkle with toasted sesame seeds and chopped spring onion.1 tsp sesame seeds, 1 large spring onion
- Serve immediately with steamed rice and pickled radish on the side to help tame the heat.
Notes
Gochugaru (Korean red chilli flakes) substitutes:
-
Crushed red chilli flakes (regular chilli flakes)
- Use half the amount to start, as they are usually spicier and less smoky than gochugaru.
- They lack the subtle sweetness and fruitiness, but work in a pinch.
-
Paprika + cayenne pepper mix
- Try 1 tablespoon sweet paprika + ½ teaspoon cayenne pepper for each tablespoon of gochugaru.
- This gives colour, mild sweetness, and a controlled heat.
-
Aleppo pepper (if available)
- Milder and slightly fruity, it’s closer in flavour to gochugaru than standard chilli flakes.
Gochujang (Korean fermented chilli paste) substitutes:
-
Miso paste + chilli flakes/powder + honey
- Mix 1 tablespoon miso paste, 1 teaspoon red chilli flakes or cayenne, and 1 teaspoon honey or sugar.
- This blend mimics the umami, heat, and sweetness of gochujang.
-
Sriracha + a little sugar + a dab of soy sauce
- Not fermented, but offers a similar sweet-spicy-savoury profile.
- Try 1 tablespoon sriracha, ½ teaspoon sugar, and ½ teaspoon soy sauce.
-
Thai chilli paste (Nam Prik Pao)
- Not the same, but it’s sweet, spicy, and rich—suitable in a fusion version of the dish.
If you’re swapping both ingredients, keep in mind that gochujang also adds thickness to the sauce. You can stir in a bit of tomato paste or hoisin sauce for body if needed, and taste as you go to balance heat, sweetness, and saltiness.