Korean Cheese Buldak (Fire Braised Chicken) DIY Recipe (Step-by-Step with instructions)

I have gochujang that’s expiring so I’ve been scouring the internet for Korean recipes for days, until I hit this Korean Cheese Buldak jackpot – care of Maangchi, of course! The recipe seemed pretty simple and I had all the ingredients readily available at home. Seemed like a recipe for success (and it was!). Let me share this new favorite of mine with you guys.

DELECTABLE DISH FOR THE DAY: KOREAN CHEESE BULDAK (FIRE BRAISED CHICKEN)

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOKING TIME: 30 minutes

 

INGREDIENTS FOR THE KOREAN CHEESE BULDAK

• 2 pound boneless chicken breast (or thighs), cut into 1″ cubes
• 2 tbsp red pepper (I skipped this!)
• 4 tbsp gochujang
• 6 tbsp light brown sugar
• 6 cloves garlic, minced
• 2 tbsp ginger, minced
• 2 tbsp soy sauce
• 1/2 tsp black pepper
• 4 tbsp vegetable oil
• 3/4 bar melting cheese, thinly sliced

 

STEP-BY-STEP PROCESS TO COOK KOREAN CHEESE BULDAK

STEP 1: Marinade the chicken

• Defrost the 2 pound boneless chicken and cut into 1″ cubes

• Create the marinade by mixing well the following in a bowl: 4 tbsp gochujang, 6 tbsp light brown sugar, 6 cloves minced garlic, 2 tbsp minced ginger, 2 tbsp soy sauce, 1/2 tsp black pepper

• Add the chicken into the marinade and make sure it is well-coated on all sides

STEP 2: Cook the chicken

• Add the chicken mixture to the heated skillet, over medium-high heat. Add 1/4 cup of water to make sure all the marinade is transferred to the skillet. Cover the skillet, stirring occasionally, until the chicken is cooked through. This will take around 10 minutes.

• Slice up the melting cheese while waiting

• Place the sliced melting cheese over the chicken. Cover the skillet again, and cook for additional 2-3 minutes or until the melting cheese has melted

STEP 3: Bon Appetit!