Maangchi: Cheese Buldak Cooking Video
Original creator video of the same dish; the home recipe makes minor changes to heat and cheese melting.
Official cooking video · Maangchi · YOUTUBECheese Buldak: Korean Fire Chicken with Mozzarella (Serves 4)
This Korean cheese buldak coats bite-size chicken in a bold pepper sauce and melts mozzarella on top. This home version halves the source recipe's chili flakes and melts the cheese under a pan lid instead of broiling. It differs from stir-fried dakgalbi and deep-fried dakgangjeong.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Mix gochugaru, gochujang, soy sauce, 2 Tbsp oil, pepper, syrup, garlic and ginger into a smooth sauce.
- 02
Coat the chicken evenly. Wash hands and tools after handling raw poultry and separate them from ready-to-eat food.
- 03
If using hard rice cakes, soak until pliable; lightly pan-fry both sides in 1 Tbsp oil and set aside.
- 04
Add coated chicken and 60 mL water to a heavy pan. Cover over medium-high heat for roughly 8–10 minutes, checking for scorching.
- 05
Turn and stir the chicken; add the rice cakes if used. Cover over low heat until the thickest chicken pieces reach at least 74°C on a food thermometer.
- 06
Only after the chicken is cooked through, cover with mozzarella and close the lid on low heat until fully melted. Sprinkle scallion and serve hot.
Helpful source links
Before you cook
Do not wash raw chicken; prevent cross-contamination. Check the thickest chicken piece reaches 74°C. Gochujang and soy sauce may contain wheat/soy, and mozzarella contains milk. Refrigerate leftovers within 2 hours and reheat thoroughly. Rice cakes can pose a choking hazard.
Allergens: 대두/soy/大豆, 밀(일부 고추장·간장)/wheat (check labels)/小麦(製品表示確認), 우유·치즈/milk/乳
Image & source credits
These illustrations stand in for food photos.
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