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Buldak Chicken

  • 4 min read

Bring the Heat: A Journey into the World of Buldak Chicken

Welcome, food adventurers, to yet another culinary journey where we explore popular global dishes, their origins, preparation methods, and the unique flavors they bring to the table. Today, we turn up the heat as we delve into the fiery world of Buldak Chicken, a South Korean dish that’s been making waves in the international food scene for its unique blend of flavors and its extreme spiciness.

The Birth of Buldak Chicken: A Brief History

Buldak Chicken, often translated as “Fire Chicken,” was born in South Korea in the early 2000s during the country’s IMF crisis. It was during this time that the local economy was facing significant downturns, and people were looking for inexpensive but satisfying food options. Enter Buldak Chicken: a fiery, flavorful dish that combined the familiarity of chicken with the intense heat of Korean chilies.

The Anatomy of Buldak Chicken: Understanding the Dish

At the heart of Buldak Chicken is, of course, chicken. Traditionally, boneless chicken thighs or breasts are used, and the meat is marinated in a concoction of Korean gochujang (red chili paste), gochugaru (red chili flakes), soy sauce, sugar, garlic, and a handful of other ingredients. This gives the dish its signature flavor profile: sweet, savory, and incredibly spicy.

Feel the Burn: The Spice Level of Buldak Chicken

For those unfamiliar with Korean cuisine, it’s worth noting that Buldak Chicken isn’t for the faint of heart. The dish is notoriously spicy, even by Korean standards. However, the level of heat can be adjusted to suit one’s tolerance. For those who enjoy the adrenaline rush of eating spicy food, Buldak Chicken is a challenge worth taking.

Beyond the Fire: Variations of Buldak Chicken

The popularity of Buldak Chicken has led to the creation of many delicious variations. One of the most famous is Buldak Bokkeummyun, also known as “Fire Noodles.” Another popular variation is Cheese Buldak, where the spicy chicken is smothered in melted cheese to balance the heat. There’s also a Buldak burger, a fusion dish that integrates the fiery chicken into a traditional burger setup.

Preparing Your Own Buldak Chicken: A Simple Recipe

Preparing Buldak Chicken at home is relatively straightforward. Begin by marinating chicken pieces in a mixture of gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, and sugar. Then, pan-fry the chicken until it’s well-cooked and beautifully caramelized. You can add toppings like melted cheese or green onions for extra flavor.

Remember to serve Buldak Chicken with a side of cool, refreshing pickled radish or cucumber to help balance out the spiciness.

Embrace the Heat

Whether you’re a seasoned spice veteran or a daring foodie looking for your next culinary thrill, Buldak Chicken is a dish that promises an unforgettable dining experience. Its blend of flavors—sweet, savory, and explosively spicy—delivers a full-on assault on your taste buds that you’ll be hard-pressed to forget. So, why not take the plunge and experience the heat of Buldak Chicken for yourself? The adventure is sure to be a rewarding one. Happy eating, folks!

Buldak Chicken

Course: MainDifficulty: Medium


Prep time


Cooking time





Buldak Chicken is a Korean dish that is made with spicy chicken, gochujang, and rice syrup. It is a popular street food in Korea, and it is also easy to make at home.


  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes

  • 1/4 cup gochugaru (Korean red pepper flakes)

  • 2 tablespoons gochujang (Korean red pepper paste)

  • 3 tablespoons rice syrup (or corn syrup, sugar, honey)

  • 3 tablespoons soy sauce

  • 3 tablespoons vegetable oil

  • 1/2 teaspoon black pepper

  • 6 cloves garlic, minced

  • 2 teaspoons ginger, minced

  • 1/4 cup water

  • 1/2 cup shredded mozzarella cheese (optional)

  • In a large bowl, combine the gochugaru, gochujang, rice syrup, soy sauce, vegetable oil, black pepper, garlic, and ginger. Mix well to form a thick paste.
  • Add the chicken to the bowl and toss to coat.
  • Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • Heat a large skillet or wok over medium heat. Add the chicken and marinade and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.
  • If desired, top with the shredded mozzarella cheese and broil until the cheese is melted and bubbly, about 2-3 minutes.
  • Serve immediately.


  • If you are not used to spicy food, you can reduce the amount of gochugaru in the recipe.
  • You can also add other vegetables to the dish, such as carrots, onions, or bell peppers.
  • Buldak Chicken is typically served with rice, but it can also be served with noodles or bread.