Cheesy Buldak: Korean-Style Chicken Gets A Cheesy Upgrade

Geez, it is not a typo when Koreans call it Fire Chicken! Crazily hot but surprisingly refreshing. This Cheesy Buldak is just a variation of the original Buldak. Though this recipe is not traditional, still this rendition is quite spicy and fiery. The Cheesy-Chicken Buldak turns out to be extremely flavourful, delicate, and luscious, with a hint of sweetness of honey. The recipe features grilling large pieces of chicken coated in a super-spicy mixture. They are made crispy and then baked with rich and creamy cheese. Usually, people think that cheese doesn’t typically go well with Asian-inspired foods, but what a terrible thought!  The cheesiness of the Mozzarella gives the dish wonderful satisfaction overall. It also cuts through the spiciness of gochujang paste and hot pepper flakes, making it milder. It’s greasy, messy and appetising, filling.

Buldak simply translates to ‘fire chicken’, where bul denotes ‘fire’ and dak refers to ‘chicken’. The perfect hot delish was first invented in 2001. It became popular after 2003 during the country’s long-term recession and economic depression when the local public turned to spiced-spiked food in order to be calm. As per facts, the brand ‘Buldak’ has been in a long patent controversy. However, later the term was generalised and Buldak became free for the population. Gochujang is a Korean fermented chilli paste that makes up the special Buldak Sauce. Cheesy Buldak is now globally recognised and widely consumed, especially during the International Hot & Spicy Food Day, celebrated on 16 January.

Cooking time – 30 minutes

Servings – 4

Ingredients

• 350 gm Chicken, boneless
• 1 tbsp Oil
• 100 gm Mozzarella Cheese
• 1 Green Spring Onion, finely chopped

For marinade –

• 1 White Onion, chopped
• 1 Green chilli, chopped
• 1 Ginger, minced
• 1 Garlic, minced
• 1 tbsp Gochujang Chilli paste
• 1 tbsp Chilli Flakes
• 1 tbsp Red Chili powder
• 3 tbsp Honey
• ½ tbsp Sesame Oil
• 1 tbsp Soy Sauce
• ½ tsp Black Pepper powder
• ½ tsp Rice Vinegar

Method

Chicken Marinade -

• Take a mixer and add chopped white spring onion, green chilli, garlic, ginger, soy sauce, gochujang paste, chilli flakes, red chilli powder, honey, sesame oil, and pepper powder. Blend them together to form a fine paste
• Remove the lid and add rice vinegar. Grind again into a bright red smooth paste
• Take this paste out in a big bowl and add boneless chicken pieces to it. Mix thoroughly and coat the chicken evenly well
• Now, cover the bowl and refrigerate the chicken for 30-45 minutes
• Meanwhile, preheat the oven to 200 degrees
• Heat some oil in a saucepan and drop in the marinated chicken pieces. Cover and cook over medium flame for a few minutes
• Remove the lid, and turn and toss the chicken pieces. Again cover and cook for a few minutes over medium heat
• Give a nice gentle stir. Turn off the flame and transfer the chicken into an oven-proof pan.
• Add loads of mozzarella cheese on top
• Place the pan into the preheated oven for  about 10-12 minutes
• Take it out and garnish with fresh and finely chopped green onion
• Serve hot to enjoy the cheese pull

Prepare this iconic delish at home and embrace the spicier side of spicy. Enjoy it as a starter or side dish with chilled beer. Don’t forget the cheese, it will add a stingy and luscious texture and taste.