Cheese Buldak (Cheesy Spicy Chicken)
Tender chicken thighs glazed in a gochujang-butter sauce with melted cheese—Korean comfort food with crispy, spicy-sweet edges. Ready in under 40 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 625
- Protein
- 52g
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean red chili paste)
- 3 tablespoons butter
- 1.5 tablespoons honey
- 1.5 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 2 stalks scallions, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels, rubbing both sides gently to remove surface moisture—this helps them brown and crisp.
- 2
In a small bowl, whisk together the gochujang, honey, soy sauce, and minced garlic until smooth and no lumps remain.
- 3
Heat 1 tablespoon of butter in a 12-inch skillet over medium-high heat until it foams and sizzles, about 45 seconds.
- 4
Place the chicken thighs skin-side down in the hot skillet and cook without moving them for 5 minutes until the bottom is golden brown and pulls away easily with a spatula.
- 5
Flip each thigh and cook for another 4 minutes until the second side is golden brown.
- 6
Reduce the heat to medium and push the chicken to the outer edges of the skillet, creating space in the center.
- 7
Add the remaining 2 tablespoons of butter to the center of the skillet and let it melt, about 30 seconds.
- 8
Pour the gochujang sauce into the center and stir with a spoon until smooth, then push the chicken into the sauce, coating all sides evenly.
- 9
Cook uncovered for 3 minutes, shaking the pan occasionally, until the chicken is cooked through (165°F at the thickest part) and the sauce is bubbling around the edges.
- 10
Scatter the shredded mozzarella evenly over the chicken and sauce in a single layer covering the surface.
- 11
Cover the skillet with a lid or aluminum foil and cook for 2 minutes until the cheese melts and turns glossy.
- 12
Remove the skillet from heat and uncover carefully, keeping your face away from the steam.
- 13
Scatter the chopped scallions over the top of the cheese and sauce.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- small mixing bowl
- whisk
- spatula
- meat thermometer (optional but recommended)
- cutting board
- knife
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