Cheesy Gochujang Chicken with Tteokbokki – A Fiery Twist on Korean Buldak
If you love bold, spicy flavors that make your taste buds dance, my Cheesy Gochujang Chicken is going to be your new favorite. Inspired by Korea’s famous buldak (fire chicken), this recipe is my personal take on the classic—spicy, sweet, chewy, and perfect for busy weeknights.
Instead of the traditional Korean chili flakes (gochugaru), I’ve swapped in super-hot Burmese dried chili flakes, simply becuase this is what I have at home. They add a deep, robust heat that’s slightly different from gochugaru but just as addictive. To balance out the spice, I use honey for a natural sweetness that caramelizes beautifully when cooked, creating a sticky glaze that clings to every piece of chicken. For a boost of freshness and aroma, I throw in fresh red and green chilies, which also bring an extra kick of heat and vibrant color to the dish. For a fun, chewy bite, I’ve included Korean rice cakes (tteokbokki)—they soak up the sauce perfectly and make every mouthful even more satisfying.
Serve it sizzling hot with steamed rice or wrapped in crisp lettuce leaves to tame the heat. If you’re feeling indulgent, sprinkle mozzarella cheese on top, let it melt, and you’ve got yourself a cheesy, fiery plate of goodness.
INGREDIENTS
Chicken Breast - 1kg
Gochujang - 1/3 cup
Soy Sauce - 3 tbsp
Honey - 3 tbsp
Cooking Oil - 5 tbsp
Tteokbokki - a handful (optional)
Garlic - 5 cloves
Spring Onions - 25g
Fresh Chillis (Green and red) - 5 (or to taste)
Sweet Paprika - 1 tbsp
Dried Hot Chilli Flakes - 1 tbsp
Water - 1/2 cup
Mozerella Cheese - 250g
Ingredients
COOKING INSTRUCTIONS
PREPARING THE INGREDIENTS
Scallions: Thinly slice the scallions, keeping the white and green parts separate.
Chillis: Slice 5 fresh chilis into small pieces. I’m using green chillis for aroma, and red Birdseye' chillis for the heat.
Garlic: Mince 5 garlic cloves
Mozzarella: Grate about 250g of Mozzarella cheese
Tteokbokki: Soak some frozen tteokbokki in cold water for about 30 minutes before cooking.
PREPARING THE CHICKEN
Cut 1 kg of chicken into bite-sized pieces. I’m using chicken breast today because that’s what I have on hand, but chicken thigh fillets work even better for this dish. In a bowl, marinate the chicken with 3 tablespoons of soy sauce, 1/3 cup gochujang, 1/3 cup honey, and 2 tablespoons of cooking oil. If you prefer, you can swap the honey for another sweetener like brown sugar or any sugar you have available. Mix everything well and set aside to marinate.
Heat 2 tablespoons of oil in a pan over low-medium heat. Add the aromatics—minced garlic, the white parts of scallions, and chopped chilies—and sauté for 1–2 minutes until the garlic turns golden and fragrant.
Reduce the heat to low, then stir in 1 tablespoon sweet paprika and 1 tablespoon hot chili flakes for about 30 seconds, being careful not to burn the spices. The sweet paprika provides smokey flavor and the Burmese hot chili flakes provides the heat.
Add the marinated chicken pieces and stir-fry for 1–2 minutes to seal the surface. Next, add the tteokbokki (Korean rice cakes) and ½ cup water, making sure the rice cakes are submerged so they cook evenly.
Cover and simmer for about 3 minutes, or until both the chicken and tteokbokki are fully cooked. Uncover, sprinkle over 250 g mozzarella cheese, then cover again for 2 minutes until the cheese is melted and gooey. If you are cooking with a cast iron pan, at this point, you can put this into a pre-heated oven to brown the cheese topping for extra flavor. Then top with green part of the scallions, and it is done!
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions -
What is Korean chicken buldak (불닭)
Korean spicy chicken buldak, meaning “fire chicken,” is a popular Korean dish made with bite-sized chicken pieces coated in a fiery sauce of gochujang (Korean chili paste), gochugaru (chili flakes), garlic, soy sauce, and a touch of sweetness. Grilled or pan-seared until slightly charred, it delivers bold, smoky, and intensely spicy flavors. Often topped with melted mozzarella cheese for a creamy balance, buldak is typically served with steamed rice or lettuce wraps to help temper the heat.
