Why You’ll Love Spicy Korean Fire Chicken (Buldak) Recipe
I enjoy this recipe because it’s fast, full of personality, and incredibly satisfying. I like how the marinade deeply flavors the chicken and how everything comes together in one pan. I also appreciate how easy it is to adjust the spice level while still keeping that signature bold taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken Marinade: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces 3 tablespoons gochujang (Korean chili paste) 2 tablespoons gochugaru (Korean red pepper flakes) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sugar (brown sugar or granulated) 1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon black pepper 1 tablespoon rice vinegar (optional)
For Cooking: 2 tablespoons vegetable oil 1/2 onion, sliced 1 bell pepper, sliced (optional) 2 green onions, chopped (for garnish) Sesame seeds (for garnish)
Directions
I start by mixing the gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, ginger, black pepper, and rice vinegar in a large bowl until a thick marinade forms. I add the chicken pieces and mix until they’re evenly coated. I cover the bowl and let it marinate in the refrigerator so the flavors really sink in.
When I’m ready to cook, I heat the vegetable oil in a large skillet over medium-high heat. I add the sliced onion and bell pepper and sauté them until they begin to soften.
I add the marinated chicken to the skillet, spreading it out evenly. I cook it while stirring occasionally until the chicken is fully cooked and nicely caramelized. Once done, I remove it from the heat and garnish with green onions and sesame seeds before serving.
Servings and Timing
I usually spend about 15 minutes prepping and 20 minutes cooking, making the total time around 35 minutes. This recipe serves about 4 people, depending on portion size.
Variations
I sometimes add mozzarella on top and let it melt for a creamy contrast to the heat. When I want extra vegetables, I toss in cabbage or zucchini. I also like serving it with lettuce leaves for wrapping when I want a lighter presentation.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium heat or in the microwave, stirring halfway through to heat evenly.
FAQs
How spicy is this dish?
I find it very spicy, but I reduce the gochugaru if I want it milder.
Can I use chicken breast instead of thighs?
I can, but I prefer thighs because they stay juicier.
Do I have to marinate the chicken?
I like marinating for flavor, but I can cook it right away if needed.
What can I serve with buldak?
I enjoy it with steamed rice, noodles, or lettuce wraps.
Can I make this less spicy?
I reduce the chili paste and flakes to control the heat.
Is this dish sweet?
I find it lightly sweet, which balances the spice.
Can I cook this on a grill?
I can grill it, but I watch closely to prevent burning.
What oil works best?
I use neutral vegetable oil so it doesn’t compete with the flavors.
Can I add cheese?
I sometimes add cheese on top for a creamy finish.
Does this reheat well?
I think it reheats very well and stays flavorful.
Conclusion
I love this spicy Korean fire chicken because it’s intense, satisfying, and full of character. It’s the kind of dish I make when I want something exciting and comforting at the same time, and it never fails to bring bold flavor to the table.
An elegant garlic butter beef tenderloin recipe featuring perfectly seared, oven-roasted beef finished with a rich herb-infused butter. Tender, juicy, and full of flavor, this dish feels special while remaining simple to prepare.
Ingredients
2 lbs beef tenderloin, trimmed
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
1/2 cup unsalted butter
4 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp Worcestershire sauce
1 tsp lemon juice (optional)
Instructions
Pat the beef tenderloin dry and season generously with salt and pepper.
Preheat the oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the beef on all sides until a deep brown crust forms.
In a small saucepan, melt the butter over low heat.
Add garlic, parsley, thyme, rosemary, Worcestershire sauce, and lemon juice if using.
Cook gently until fragrant, then remove from heat.
Brush half of the garlic butter over the seared tenderloin.
Transfer the skillet to the oven and roast until desired doneness is reached.
Remove from the oven and let the beef rest for 10 minutes.
Slice and finish with the remaining garlic butter before serving.
