Korean Fire Chicken With Cheese, also known as Cheese Buldak, is one of my favorite dishes when I’m craving something spicy and comforting. The fiery sauce, made with gochujang and gochugaru, has a deep heat balanced with subtle sweetness. When I top it with gooey melted mozzarella, every bite becomes a delicious mix of spice, tenderness, and creamy cheese. I love pairing it with a bowl of rice for a perfectly satisfying meal.
Why You’ll Love This Recipe
I love how this dish combines bold Korean flavors with simple cooking steps. It’s the perfect recipe for when I want something spicy but also comforting. The sauce coats every piece of chicken beautifully, and the melted cheese adds a layer of richness that balances the heat. Plus, it’s quick to make and incredibly versatile—I can easily adjust the spice level or swap in different proteins.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 lb boneless chicken thigh, diced
1/4 small cabbage, sliced lengthwise
1 tablespoon garlic, minced or grated
1 teaspoon ginger, minced or grated
1/2 onion, sliced (optional)
1 cup mozzarella cheese, shredded
Buldak Sauce:
2 tablespoons gochujang (Korean red chili paste)
3 tablespoons gochugaru (Korean red pepper flakes)
3 tablespoons light soy sauce
2 tablespoons neutral oil
3 tablespoons honey
1 tablespoon sugar
1 tablespoon sesame oil
Directions
I start by preparing the buldak sauce. In a bowl, I mix the gochujang, gochugaru, soy sauce, neutral oil, honey, sugar, and sesame oil until smooth.
In another large bowl, I combine the diced chicken, cabbage, ginger, garlic, and onions.
I pour the sauce over the chicken mixture and mix well to coat everything evenly.
I let it marinate at room temperature for at least 30 minutes to let the flavors soak in.
I heat a cast iron skillet or any oven-safe pan over high heat, then add the marinated chicken mixture. I cook it for about 10 minutes, stirring occasionally, until the chicken is cooked through.
Once cooked, I sprinkle the shredded mozzarella cheese evenly on top.
I place the skillet under the oven broiler for 3–5 minutes, or until the cheese melts and turns bubbly. When I’m short on time, I use a kitchen torch to melt the cheese directly in the pan.
I remove it from the oven and serve it immediately while it’s still sizzling and cheesy.
Servings And Timing
This recipe serves 2 people.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Variations
I sometimes switch up the protein and use shrimp, squid, sausages, or even mushrooms like king oyster mushrooms for a vegetarian option. For added texture, I like to include Korean rice cakes (tteokbokki). If I’m craving extra spice, I simply add more gochugaru or drizzle a bit of hot sauce before serving.
Storage/Reheating
I keep any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the microwave or warm it in a skillet over low heat with a splash of water to keep the sauce from thickening too much. I like to add a bit of extra cheese before reheating so it tastes fresh and creamy again.
FAQs
How spicy is Korean Fire Chicken with Cheese?
It’s quite spicy, but I can easily adjust the heat by using less gochugaru or gochujang. The cheese helps tone down the spiciness too.
Can I use chicken breast instead of thighs?
Yes, I can. Chicken breast works well if I prefer leaner meat, though I personally love using thighs because they stay tender and juicy.
What type of cheese melts best for this dish?
Mozzarella cheese is ideal since it melts perfectly and gives that signature stretchy cheese pull. I sometimes mix in cheddar for extra flavor.
Can I make the sauce ahead of time?
Absolutely. I often mix the buldak sauce a day before and store it in the fridge. It saves me time when I’m ready to cook.
What should I serve with Cheese Buldak?
I love serving it with steamed white rice to balance the heat, along with kimchi or simple stir-fried vegetables for a complete meal.
Conclusion
Korean Fire Chicken With Cheese (Cheese Buldak) is a flavorful, fiery, and cheesy comfort dish that never fails to impress. I love how easy it is to make yet how deeply satisfying it tastes. The spicy-sweet sauce, tender chicken, and melted mozzarella come together in perfect harmony. Whenever I want something bold, cozy, and quick to prepare, this is the dish I turn to again and again.
Korean Fire Chicken With Cheese (Cheese Buldak) is a spicy, comforting dish featuring tender chicken coated in a fiery Korean sauce and topped with gooey melted mozzarella cheese. It’s perfect served with rice for a satisfying meal.
Ingredients
1.5 lb boneless chicken thigh, diced
1/4 small cabbage, sliced lengthwise
1 tablespoon garlic, minced or grated
1 teaspoon ginger, minced or grated
1/2 onion, sliced (optional)
1 cup mozzarella cheese, shredded
2 tablespoons gochujang (Korean red chili paste)
3 tablespoons gochugaru (Korean red pepper flakes)
3 tablespoons light soy sauce
2 tablespoons neutral oil
3 tablespoons honey
1 tablespoon sugar
1 tablespoon sesame oil
Instructions
Prepare the buldak sauce by mixing gochujang, gochugaru, soy sauce, neutral oil, honey, sugar, and sesame oil in a bowl until smooth.
In another bowl, combine diced chicken, cabbage, ginger, garlic, and onion.
Pour the sauce over the chicken mixture and mix well to coat evenly.
Marinate at room temperature for at least 30 minutes.
Heat a cast iron skillet or oven-safe pan over high heat and add the marinated chicken mixture.
Cook for about 10 minutes, stirring occasionally, until chicken is cooked through.
Sprinkle shredded mozzarella cheese evenly on top.
Place under oven broiler for 3–5 minutes or until cheese melts and bubbles. Alternatively, use a kitchen torch to melt the cheese.
Remove from oven and serve immediately while hot and cheesy.
Notes
Adjust spice level by reducing gochugaru or gochujang.
Use chicken breast for a leaner option.
Make the sauce ahead of time for convenience.
Serve with steamed white rice, kimchi, or stir-fried vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of water and extra cheese to maintain flavor and texture.
