My Korean Fire Chicken with Double Cheese is another level of Cheese Buldak! “Buldak” translates from Korean to English, literally, wonderfully, into “Fire Chicken!” The red color and intense spiciness enhance this blazing Chicken-on-Fire visual and quickly brings a Mouth-on-Fire satisfaction to sometimes surprised eaters! The rich and gooey cheese both calms the sensation and gives stronger cravings.
The classic Korean Fire Chicken has no cheese; but, for me, the cheese balances the fire with a chewy texture that makes the heat easier to enjoy. Trust me, you can get addicted to this dish!
To enhance the cheesiness, I decided to double the cheese by adding Parmesan to the essential Mozzarella balls. The Double Cheese with Fire Chicken is rich and hot and tastes heavenly for devils and angels alike!
THE CHICKEN
Most recipes for Fire Chicken are made with chicken breasts. But I am a big fan of chicken leg/thigh meat because of its tender juiciness that white meat cannot reach. You will see my choice of dark meat in many of my chicken recipes, such as Chinese Sichuan Spicy Popcorn Chicken.
THE SPICY SAUCE
The Spicy Sauce is the heart and soul of this dish! For an authentic taste of Korean spiciness, you should use both Korean Hot Pepper Flakes and Gochujang (A must! I’ll say it again: a must!). You can substitute the pepper flakes but you should never substitute the Gochujang. It is simply unique and other Chili Pastes will not reach the high standard Fire Chicken deserves.
HOW TO MAKE THIS FIRE CHICKEN WITH DOUBLE CHEESE
If you are a fan of Korean food and spicy dishes, you will fall for every bite of this Mouth-on-Fire delight. And you get a Double-Cheese bonus as well. Give this Korean Fire Chicken with Double Cheese recipe a try! Fall in love!
MORE KOREAN CHICKEN RECIPES:
Sweet and Spicy Korean Fried Chicken
Korean Honey Butter Fried Chicken
Korean Fried Chicken with Sweet and Spicy Walnuts
Honey-Buttered Korean Fried Chicken with Almonds
Korean Fire Chicken with Double Cheese (Cheese Buldak)
Ingredients
- 500 g Chicken Leg Meat, cut in small pieces
- 2 Mozzarella Balls
- 1/3 cup grated Parmesan Cheese (or more)
- 1 tbsp Vegetable Oil
- 1/4 cup Water
- Some chopped Green Onion for garnish
- 1 tbsp Sesame Seeds for garnish
The Spicy Sauce
- 1/4 cup Korean Hot Pepper Flakes
- 2 tbsp Gochujang (Korean Spicy Sauce)
- 1 tbsp Light Soy Sauce
- 1/8 cup Vanilla Syrup
- 1 tbsp Vegetable Oil
- 1/2 tsp Black Pepper
- 3 Garlic Cloves, large, minced
- 1 tsp Ginger, minced
Instructions
- Cut the leg meat into small pieces.
- In a large mixing bowl, mix together Korean Hot Pepper Flakes, Gochujang, Light Soy Sauce, Black Pepper, Vanilla Syrup, Vegetable Oil, Garlic and Ginger.
- Add the Chicken pieces into the Spicy Sauce mixture! Mix well!
- In a cast iron pan (or a Dutch Oven), add 1 tbsp of Vegetable Oil on medium high heat. Add the marinated Chicken and stir fry for a few minutes.
- Then add 1/4 cup Water to the mixing bowl and get the last of the sauce to the pan. Turn the heat down to low. Cover with a lid and simmer for 10 minutes until the Chicken is cooked.
- Check on the Chicken, stirring occasionally.
- After 10 minutes, remove the pan from heat. Sprinkle shredded Mozzarella Cheese and grated Parmesan Cheese evenly on top!
- Put the cast iron pan into a preheated Oven at 250 C (480 F) for a few minutes until the Cheese is melted and bubbly and turns a nice golden color.
- Remove from Oven. Garnish with some chopped Green Onions and Sesame Seeds. Ready to serve! Serve warm with rice! Or do what my boyfriend does. Cut a large tortilla in half, put about two tablespoons of the meat mixture on it and fold into a Fire Chicken Tortilla Pocket.
EN 
DK
It looks so devilish spicy but so tasty at the same time. I guess the double cheese will mellow down the heat a little bit. Looks delicious!
Thanks so much Holly. Yes indeed! The double cheese does help relieve some heat. Hope you can this recipe a try! Thanks for stopping by.