🍳 Cook Time: 25 m
Korean Fire Chicken With Cheese & Kimchi (Kimchi Cheese Buldak, 김치 치즈 불닭)
Have you tried the infamous Buldak noodles—the ones in black packaging with a fire-breathing chicken? I’ve seen them in supermarkets across Europe, which is pretty cool! As a Korean, I take pride in handling spicy food, but I have to admit… this noodle is brutally spicy, even for me.
If you love the flavor but can’t handle the heat, why not make your own Buldak at home? This recipe skips the noodles and adds cheese, which helps tone down the spiciness (because cheese makes everything better). Let’s get cooking!
At a Glance 🔍
- Type: Non-vegetarian
- Flavor: Spicy
- Origin: Korean cuisine
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Portions: 2-3 servings
Ingredients 🔥🧀
- Chicken thighs: 460g
- Mozzarella cheese: 150g
- Green onion: 2 stalks
- Onion: 1
- Red chili pepper: 1/2 stalk
- Garlic: 2 cloves, minced
- Sugar: 4 tsp
- Salt: 1/3 tsp
- Ground black pepper: a pinch
- Ginger powder: a pinch
- Dried parsley : optional, for garnish
- Kimchi: 90g
- Rice cake (Tteok): 60g*
- Gochugaru (Korean chili powder): 2 tbsp**
- Gochujang (Korean red chili paste): 1 tbsp
- Soy sauce: 1.5 tbsp
* Rice cakes aren’t available in Dutch supermarkets, but you can buy a Tteokbokki kit at Albert Heijn and use the included rice cakes.
** Unfortunately, Gochugaru isn’t sold in regular Dutch supermarkets, so I’ve linked the one I use.
Recipe 📓
1. Marinate the chicken: Cut the chicken into bite-sized pieces. Season with salt (1/3 tsp), a pinch of ginger powder, and black pepper. Let it sit while prepping the other ingredients.
2. Soak the rice cakes: Place the rice cakes in cold water to soften them for faster cooking.
3. Prep the veggies: Slice the green onions, onion, and red chili pepper. Mince the garlic.
4. Make the Buldak sauce: Mix Gochujang (1 tbsp), Gochugaru (2 tbsp), soy sauce (1.5 tbsp), sugar (4 tsp), and minced garlic. Combine with the marinated chicken.
5. Sauté the green onions: Heat oil in a pan over medium heat and fry the green onions until golden and fragrant.
6. Cook the chicken: Add the chicken and veggies, stir-frying over medium to medium-high heat. It took me about 15 minutes to cook the chicken through. If it gets too dry, add water spoon by spoon.
7. Add rice cakes: Stir in the rice cakes and cook for another 3-5 minutes until soft. Keep stirring to prevent them from sticking to the pan.
8. Shape it up! Gather everything in the middle of the pan into a round shape—or get creative and make a heart shape! ❤️
9. Melt the cheese: Sprinkle mozzarella around the dish and let it melt. Cover with a lid for faster melting. Garnish with parsley, serve, and enjoy!
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