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  • Writer's pictureHelen ModernPepper

Spicy Fire Chicken w/ Cheese (Cheese Buldak: 치즈불닭) 🔥AUTHENTIC Korean Fire Chicken RECIPE + MUKBANG

Updated: Mar 21, 2020

FIERY SPICY DISHES, like BulDak, are uber-popular among spicy food lovers, especially when they just need to take-it-up-a-notch and get completely immersed in the sweat-shower of eating uber spicy food. For many, including myself, having an uber spicy dish is uber addictive. At first, your body is in "shock" of how spicy it is. You feel all the tingling sensations of your sweat perspiration system now on high alert. BUT after a few minutes/bites, you're body craves more of this spicy heat that is just literally making your body feel HOT and sweaty. Well, this is how it is for my friends and I when we eat FIERY SPICY BulDak...:-)

This FIERY SPICY Chicken dish with melted mozzarella cheese is REALLY DA BOMB that will leave you feeling so refreshingly happy. I LOVE eating this Spicy Cheese BulDak and just literally SWEATING-IT-OUT...:-) You know, sometimes, You-Just-Need-To-Sweat-It-Out...:-D

So, if you are a fan of spicy food, you came to the right place. NOW, if you not a fan of FIERY SPICY food, I will walk you through how to make this dish "moderately" spicy. See below for instructions.

This Cheese BulDak Recipe Includes:

- How To Make Spicy Marinade For BulDak Chicken

- How To Make Chicken Broth For BulDak

- How To Make Short Cut Chicken Broth For BulDak

- How To Make FIERY SPICY Cheese BulDak

- Mini Cheese BulDak Mukbang 치즈불닭 먹방

Below you will find the following:

- Ingredient List

- links for ingredients and suggested kitchen gadgets

- Recipe Instructions

- YouTube Videos Recommended For Cheese BulDak Recipe

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Please take a photo of this Cheese BulDak recipe when you make it and post it on your social media and TAG @ModernPepper. I would love to see your creation!

CLICK HERE TO BINGE WATCH SPICY Korean Recipes & Mukbang/Eating Show

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Thanks for watching!



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To Make The Cheese BulDak (치즈불닭)

(Serving Size: 2 to 4 Adults, depending on portion size)

- 2.5 lbs Chicken thigh meat marinated in BulDak marinade

- 3 Small/Medium Potatoes (cut into big chunks in similar size)

- 3 Scallions (finely chopped)

- 1 Carrot stick (cut into chunks, similar in size)

- 1 Jalapeno pepper (remove inner core/seeds and cut into thin slices) - If you prefer to make it "standard" spicy (NOT FIERY SPICY), do not add.

- 2 Garlic cloves (finely minced)

- Tteok (Korean Rice Cakes) - Dozen Pieces

- 1.5 Cup Shredded Mozzarella Cheese

- 1/4 Mirin

- 1/2 Tbsp Beed Dashida (Korean Beef Bouillon Powder)

- Kosher Salt To Taste

- Freshly ground black pepper (less than 1/8 Tsp)

- Chili Threads (garnishing)

To Make Spicy Marinade For Chicken

- 2 Tbsp GoChuJang (Korean Red Pepper Paste)

- 2 Tbsp Mirin

- 1 Tbsp GoChuGaRu (Korean Red Pepper Flakes)

- 1/2 Tbsp Cayenne Pepper (if you prefer to make it "standard" spicy (NOT FIERY SPICY), do not add)

- 1/2 Tbsp Garlic Powder

- 1 Tbsp Miso Paste

- 1 Tbsp Honey

- 1 Soy Sauce

- 1 Fresh Ginger (puree)

- 1 Tbsp Extra Virgin Olive Oil

To Make Chicken Broth For Cheese BulDak

(Below are the ingredients for roasting the chicken bones)

- 6 Chicken thigh bones (use any chicken bones)

- 1 Tbsp Olive Oil

- 1 Tsp Garlic Powder

- 2 Pinches Dried Oregano

- Kosher Salt (3 Generous Pinches)

- Freshly ground black pepper (1/8 Tsp)

(Below are the ingredients to make the broth)

- 8 Cups Water (2 Cups of this chicken is required for BulDak recipe above)

- 6 Roasted Chicken thigh bones

- 1 Carrot Stick

- 1 Scallion

- 1 Thick slice of Korean Radish (approximately 1/3" thick, cut into 4 pieces)

- 2 Garlic Cloves

- 1 Bay Leaf

- 1/4 Medium Onion

- 1/4 Cup Mirin

- 1 Tbsp Miso Paste

- 6 to 8 Peppercorns

- Kosher Salt, to taste

*See below for shortcut options to making this chicken broth for BulDak

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For BulDak Recipe

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)


Korean Red Hot Chili Pepper Flakes Powder


Yuki Toppogi Rice Cake


200g X 3 or rice cake of Tokuyama Bussan Korean rice Toppogi


Korean Rice Cake, Rice Ovaletts - 2 Packs


CJ Cooked Budding Sprouted Brown Rice


Dasida Beef Flavor Soup Stock


Hikari Organic Miso Paste


Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Soy Sauce


Simply Organic Bay Leaf Certified Organic


Simply Organic Oregano | Certified Organic | 0.75 oz. (3 Pack)


Simply Organic Cayenne Pepper - Certified Organic


Simply Organic Ground Garlic | Certified Organic


Chili Thread for Garnishing / Shredded Red Pepper ShilGoChu


100% Pure Raw & Unfiltered Honey - Kosher Certified


Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


Le Creuset Signature Enameled Cast-Iron 5-Quart Round Braiser


Le Creuset LS2532-3059 Signature Enameled Cast-Iron 3-3/4-Quart Round Braiser


Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet


All-Clad 4204 with loop Stainless Steel Tri-Ply Bonded Dishwasher Safe Sauce Pan


Microplane Professional Series Fine Cheese Grater - Made in USA Blade


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set


Clean Ones 513017 500 Count Disposable Poly Gloves


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set



To Make Spicy Marinade For Chicken:

In a mixing bowl, add all the ingredients (except the olive oil), mix well and store it in an air-tight container and let it rest in your refrigerator for a few days. The marinade will taste better if you let it "ferment" in the refrigerator for a few days, BUT if you are pressed for time, just use it right away.

Cut the chicken thigh meat into big chunks, similar in size. Trim off any excess fat, but do leave some fat on the meat. Add the spicy marinade and mix well. Store the marinated chicken meat in an air-tight container and let it rest for 10 hours or overnight.

To Make Chicken Broth For Cheese BulDak:

In a mixing bowl, add the ingredients for roasting the chicken bones and mix well. Preheat your oven to 375 degrees. Place the bones on a baking sheet and roast at #75 degrees for 30 minutes or until the bones are golden brown (as shown in the video).

In a medium-size pot, add 8 cups of water and bring to boil. Add the roasted chicken bones, rest of the ingredients (except for the radish), and let simmer on low heat, with the lid on, for 1 hour. Then add the sliced Korean radish to the pot, cover with a lid and let it simmer on low heat for 15 minutes. Add a small amount of salt and season to your salt taste. You can make this broth ahead of time. Cool it down and store it in our refrigerator for no more than 2 days. Otherwise, freeze it into 2 cup portions and heat it up to use for this BulDak recipe.

*Short Cut To Making This Chicken Broth For BulDak:

Add your favorite pre-made chicken broth to a pot. If using less than 8 cups of broth, adjust the ingredient amount listed above, accordingly. Once the broth comes to boil, add the rest of the ingredients and let simmer on low heat for 15 minutes, with the lid on.

To Make Fiery Spicy BulDak w/ Cheese:

Preheat your oven to broil setting with the oven shelf placed at the top. On a baking sheet, add the marinaded chicken meat and add extra virgin olive oil. Mix well and spread the chicken meat evenly in the middle of the baking sheet (as shown in the video). Place the baking sheet on the oven's top-shelf. Let it cook until you see some golden brown marks on the meat (approximately 2 minutes, but this timing will vary depending on your oven firepower). Turn over the chicken meat and repeat the process on the 2nd side.

Preheat your large wide skillet on high heat. In a large skillet, add the olive oil, potatoes, and carrots. (The stove heat remains high). Let the potato and carrot sizzle until golden brown (approximately 2 minutes). Then turn over the potato and carrot, and push them towards the rim of the skillet. (Lower the stove heat to medium.) Add the onions, 4 pinches of salt and a pinch of freshly ground pepper (approximately ten turns on your pepper mill). Cook the onions until translucent or sweaty looking with some golden brown marks on them. Then add the oven seared chicken meat and its remaining marinade juice to the pot. Add 2 cups of the broth we made and minced garlic to the pot. (The stove heat is at medium.) Mix the broth and garlic well, redistributing all the ingredients in the pot. Cover with lid and let it simmer on medium heat for 10 minutes. If you want your potatoes to be soft, add another 5 minutes BUT with the stove heat set at a low setting, and of course with the lid on.

**To make this BulDak dish "standard/moderate" spicy (NOT FIERY SPICY), do not add the cayenne powder to the chicken marinade and omit the jalapeno pepper.

Add the beef Dashida and mix well, redistributing the ingredients in the skillet. Now is time to taste. If you are satisfied with its spiciness, move onto adding the Tteok (Korean Rice Cakes). If you want to take the spiciness up a notch, add the sliced jalapeno and mix well in the skillet. Taste it again. At this point, the spiciness is VERY FIERY for me. BUT if you want to make it spicier, add more cayenne pepper and/or sliced jalapeno peppers.

(Presoak your Tteok in cold water for 10 to 15 minutes. If you are using freshly made Tteok, you do not need to presoak.) Add the Tteok and gently press down to submerge it under the broth in the skillet. Let this cook, uncovered, for 1 minute. Then add a layer of shredded mozzarella cheese to the skillet. Turn off the stove heat.

Preheat your oven to broil setting with the oven shelf at its highest setting. Place the skillet on a baking sheet and place it in the oven's top-shelf. Keep an eye on it because the cheese will melt super fast. Keep the skillet in the oven until you see some golden brown marks on the cheese.

Your FIERY SPICY Chicken with melted mozzarella cheese is READY! Hope you enjoy the glorious feeling of JUST-SWEETING-IT-OUT....literally...:-)

Please post a photo of your Cheese BulDak dish on your social media and tag @ModernPepper

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