There’s an electrifying magic that fills the kitchen when the sizzling sound of marinated chicken hits a hot skillet—a sound that always makes my heart race with anticipation. This Spicy Korean Chicken Thighs recipe, also known as Buldak or Korean Fire Chicken, is the ultimate solution for those moments when you crave a flavor explosion without spending hours in the kitchen.
After a long week of mundane meals and takeout fatigue, I stumbled upon this delightful recipe that excites the taste buds and warms the soul. The combination of gochugaru and gochujang creates a fiery marinade that seeps deep into tender chicken thighs, ensuring every bite is a journey through bold and spicy flavors.
Whether you’re looking to impress a crowd or simply liven up a weeknight dinner, this dish brings both ease and excitement to your table. And if you’re feeling adventurous, toss in some rice cakes and gooey mozzarella for a comforting twist! Get ready to bring a touch of Korea to your home and discover a new favorite that will have everyone asking for seconds.
What makes Buldak a must-try recipe?
Irresistible Flavor: The fusion of spicy gochugaru and savory gochujang creates an explosion of taste that will tantalize your palate.
Quick & Easy: With just 30 minutes from start to finish, this recipe is perfect for busy weeknights.
Customizable Delight: Add optional rice cakes or mozzarella for a cheesy twist that kids and adults alike will love!
Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, this dish is sure to impress and satisfy.
Memory-Making: The enticing aroma will remind you of authentic Korean cuisine, transforming your kitchen into a culinary adventure.
Try this crowd-pleaser, and for more delicious Korean meals, check out our other fantastic recipes!
Buldak Ingredients
For an unforgettable flavor experience!
For the Chicken
• 1.5 pounds boneless, skinless chicken thighs – Cut into bite-sized pieces for even cooking and maximum flavor absorption.
For the Marinade
• 1/4 cup gochugaru – This Korean red pepper flakes add the signature heat to your Buldak.
• 2 tablespoons gochujang – A rich Korean red pepper paste that brings depth and sweetness to your marinade.
• 2 tablespoons soy sauce – Provides a savory umami flavor that enhances the overall dish.
• 1 tablespoon sesame oil – Adds a nutty aroma that beautifully complements the spices.
• 1 tablespoon vegetable oil – Aids in cooking and prevents sticking while adding a subtle flavor.
• 2 tablespoons rice syrup (or honey) – Gives a touch of sweetness that balances the spice and enhances richness.
• 4 cloves garlic, minced – Fresh garlic infuses the dish with a fragrant and flavorful punch.
• 1 teaspoon ginger, minced – Adds warmth and a refreshing layer to the marinade.
For Optional Add-ins
• 1 cup rice cakes (tteok) – Soak in warm water for a delightful chewy texture that pairs perfectly with the chicken.
• 1 cup shredded mozzarella cheese – Optional, but this creamy addition takes your Buldak to a comforting new level.
• 2 green onions, chopped – Use as a fresh garnish to add brightness and a touch of color to your dish.
Dive into this Spicy Buldak experience and make your kitchen sizzle!
How to Make Buldak
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Mix the Marinade: In a large bowl, combine gochugaru, gochujang, soy sauce, sesame oil, vegetable oil, rice syrup, garlic, and ginger. Stir until well blended to create a spicy marinade.
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Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors infuse.
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Prepare Rice Cakes: If you’re using rice cakes, soak them in warm water for about 10 minutes, then drain. This step enhances their chewy texture, perfect for pairing with the chicken.
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Cook the Chicken: Heat a large, ovenproof skillet over medium heat. Add the marinated chicken (and soaked rice cakes, if using) along with any remaining marinade. Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
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Broil for Cheese: If you decided to add cheese, sprinkle shredded mozzarella over the chicken. Place the skillet under the broiler for 2-3 minutes until the cheese is melted and bubbly—a sight that’s sure to make your mouth water!
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Garnish and Serve: Once cooked, garnish your dish with chopped green onions for a fresh crunch. Serve hot, and enjoy every spicy bite!
Optional: Serve with steamed rice for a complete meal.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Buldak
Fridge: Store leftover Buldak in an airtight container for up to 3 days. The flavors deepen as it sits, making it even more delicious when reheated.
Freezer: For longer storage, freeze the cooked Buldak in a freezer-safe container for up to 3 months. Be sure to let it cool completely before sealing.
Reheating: Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium heat until warmed through. You can also use a microwave for quick reheating.
Avoid Refreezing: Once thawed and reheated, do not refreeze Buldak to maintain its quality and flavor. Enjoy this spicy delight again without anything going to waste!
What to Serve with Buldak?
There’s nothing like a fiery feast to bring everyone together, and pairing your Buldak with delightful sides can elevate your meal to new heights.
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Steamed Jasmine Rice: This fluffy, fragrant rice perfectly soaks up the spicy sauce, providing a mellow balance against the heat. Serve it in generous portions, and watch it disappear!
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Crispy Korean Scallion Pancakes: These savory, crispy pancakes add a delightful crunch that contrasts beautifully with the tender chicken. They’re perfect for sharing at the dinner table!
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Spicy Kimchi: This classic Korean side brings a tangy crunch that beautifully complements the rich flavors of Buldak. Its fermented goodness adds depth and enhances every bite.
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Sesame Cucumber Salad: A cool cucumber salad dressed in sesame oil offers a refreshing counterpoint to the warmth of the chicken. The crisp texture brings a lovely contrast to each mouthful.
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Korean Potato Salad: This creamy, sweet potato salad rounds out the meal with its comforting consistency, balancing the spice of the Buldak while delivering a touch of nostalgia.
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Cold Beverages: Pair with a chilled soju or Korean beer for an authentic experience. The refreshing flavors cleanse the palate between spicy bites.
Let these pairings enhance your dining experience, making every meal memorable and full of flavor!
Buldak Variations & Substitutions
Feel free to get creative and make this dish your own with these delightful twists and swaps!
- Gluten-Free: Substitute soy sauce with gluten-free tamari to keep the flavors intact without the gluten.
- Spicy Kick: Add fresh chopped chilies or a dash of sriracha for an extra kick that spice lovers will appreciate.
- Herbaceous Twist: Mix in fresh cilantro or basil at the end for an aromatic boost that lightens the dish beautifully.
- Creamy Addition: Swap mozzarella for cream cheese or ricotta for a creamier texture that packs a flavorful punch.
- Veggie-Loaded: Toss in bell peppers or broccoli during cooking for a nutritious addition, making this meal more hearty and colorful.
- Sweet & Savory: Replace rice syrup with maple syrup to lend a unique sweetness that pairs wonderfully with the spicy notes.
- Mild Version: For a milder dish, reduce the gochugaru and gochujang by half, ensuring that even those sensitive to spice can enjoy this meal.
- Make It Vegan: Use tofu or tempeh instead of chicken, and substitute the honey with agave nectar for a comforting vegan delight.
These fun variations can elevate your cooking experience and tailor this dish to your taste—so go ahead, experiment, and enjoy your culinary journey!
Expert Tips for Making Buldak
Choose the Right Chicken: Use boneless, skinless chicken thighs for tenderness and flavor. They remain juicy even with the fiery marinade.
Marinate Long Enough: For the best flavor, let the chicken sit in the marinade for at least one hour—ideally overnight for optimal taste.
Avoid Overcrowding: When cooking, make sure not to overcrowd the skillet. This ensures the chicken sears properly and the sauce thickens nicely.
Cheese Melting: If using cheese, watch it closely under the broiler; it can go from perfect to burnt very quickly.
Garnish for Freshness: Fresh green onions not only add color to your Buldak but also a burst of fresh flavor at the end.
Feel free to explore these helpful tips to elevate your Buldak experience and impress your family with this delicious recipe!
Make Ahead Options
These Spicy Buldak (Korean Fire Chicken) thighs are a fantastic option for meal prep! You can marinate the chicken pieces up to 24 hours in advance, allowing the flavors to deepen and enhance the dish. Simply mix all the marinade ingredients and coat the chicken, then refrigerate in an airtight container. If you’re using rice cakes, you can soak and prepare them the night before as well, keeping them in the refrigerator until you’re ready to cook. To maintain the quality, ensure that the marinade fully covers the chicken to prevent it from drying out. When you’re ready to enjoy your meal, just cook the marinated chicken (and rice cakes, if using) as instructed, and you’ll savor a quick and delicious dinner with minimal effort!
Spicy Buldak (Korean Fire Chicken) Recipe FAQs
What type of chicken should I use for Buldak?
Absolutely! For the best results, boneless, skinless chicken thighs are ideal. They stay tender and juicy while absorbing the rich flavors of the spicy marinade. If you prefer, you can also use chicken breasts, but be careful not to overcook them as they can dry out more easily.
How long can I store leftovers?
Very good question! You can store leftover Buldak in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further as they sit, making your next meal even tastier when you reheat it!
Can I freeze Buldak?
Of course! To freeze, let your cooked Buldak cool completely, then transfer it into a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, and then reheat on the stovetop or in the microwave.
How can I reheat Buldak without losing flavor?
To reheat, simply place the thawed Buldak in a skillet over medium heat. Stir frequently until it’s heated through. For a quick option, you can use the microwave, but I recommend adding a splash of water or broth to keep it moist. This method ensures that your delicious flavors remain intact!
Are there any dietary considerations for Buldak?
Definitely! This recipe contains common allergens including soy and sesame. If you or your guests are allergic to these ingredients, you can substitute soy sauce with tamari for a gluten-free option and omit sesame oil entirely. Also, be mindful of the spice levels; if you’re serving children or those less tolerant of heat, consider reducing the gochugaru and gochujang.
What should I do if my Buldak turns out too spicy?
Very much understandable! If the spice level is too intense for your liking, you can balance it out by adding a little more honey or rice syrup to tame the heat. Serve alongside some steamed rice or a yogurt sauce to help offset the spiciness of the dish—it’s a great way to cool down the strong flavors!
Spicy Buldak (Korean Fire Chicken) That's a Game-Changer
Ingredients
Equipment
Method
- In a large bowl, combine gochugaru, gochujang, soy sauce, sesame oil, vegetable oil, rice syrup, garlic, and ginger. Stir until well blended to create a spicy marinade.
- Add the chicken pieces to the marinade, ensuring each piece is generously coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- If using rice cakes, soak them in warm water for about 10 minutes, then drain.
- Heat a large, ovenproof skillet over medium heat. Add the marinated chicken (and soaked rice cakes, if using) along with any remaining marinade. Cook for 10-12 minutes.
- If adding cheese, sprinkle shredded mozzarella over the chicken and broil for 2-3 minutes until melted.
- Garnish with chopped green onions and serve hot.