Chicken Buldak

Chicken Buldak is a fiery and flavour-packed South Korean dish made with tender chicken pieces coated in a bold, spicy-sweet glaze. Often topped with melted mozzarella cheese, this dish delivers serious heat balanced by gooey richness and is best enjoyed with rice or pickled radish on the side.

Prep Time 20

Cook Time 20

Marinating 30

Total Time 1 10

Servings Portions

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:

2 tbsp gochugaru Korean red chilli flakes
2 tbsp gochujang Korean red chilli paste
2 tbsp soy sauce
1 tbsp sugar
1 tbsp honey or rice syrup
2 tsp garlic minced
1 tsp ginger grated
1 tbsp sesame oil

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

If Korean gochugaru and gochujang are unavailable for your dish, here are some good substitutes that can mimic their flavour and texture, though the dish won’t be quite the same:

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.

Nutrition