Name: Creamy Buldak Cheese Rice Skillet
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 3 tbsp gochujang; 2 tbsp gochugaru; 2 tbsp soy sauce; 2 tbsp sugar; 4 garlic cloves, minced; 1 tbsp sesame oil; 1/2 cup water or chicken stock; 4 cups cooked white rice (from about 1.5 cups uncooked); 8 oz low-moisture mozzarella cheese, shredded; 2 green onions, thinly sliced for garnish; 1 tsp toasted sesame seeds for garnish; Salt and black pepper to taste; 1 tbsp neutral oil for cooking

Description

Boneless chicken pieces simmered in ultra-spicy buldak sauce then mixed into cooked rice with melted mozzarella for gooey pulls. Inspired by viral fire chicken trends, this skillet delivers heat balanced by creamy cheese. Cooks in under 40 minutes on the stovetop.

Cultural Background

Buldak, meaning "fire chicken," originated in South Korea in the early 2000s as a popular street food and pojangmacha dish featuring heavily spiced grilled chicken that provided intense flavor during economic times. It gained widespread popularity through food trucks and casual eateries before Samyang Foods adapted the concept into instant ramen in 2012, sparking global viral trends. The addition of cheese creates a modern creamy twist on the traditional spicy chicken, blending Korean heat with comforting melted dairy elements often seen in contemporary Korean fusion dishes.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 22 minutes
TOTAL TIME: 37 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
3 tbsp gochujang
2 tbsp gochugaru
2 tbsp soy sauce
2 tbsp sugar
4 garlic cloves, minced
1 tbsp sesame oil
1/2 cup water or chicken stock
4 cups cooked white rice (from about 1.5 cups uncooked)
8 oz low-moisture mozzarella cheese, shredded
2 green onions, thinly sliced for garnish
1 tsp toasted sesame seeds for garnish
Salt and black pepper to taste
1 tbsp neutral oil for cooking

Instructions

In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, sesame oil, and water or stock until smooth to form the buldak sauce; set aside.
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering, then add the chicken pieces seasoned lightly with salt and pepper; cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through to an internal temperature of 165°F.
Reduce heat to medium and pour the prepared buldak sauce over the chicken in the skillet; stir to coat evenly and simmer for 4-5 minutes until the sauce thickens slightly and clings to the chicken, with bubbles forming around the edges.
Add the 4 cups of cooked rice to the skillet and stir thoroughly to combine the rice with the saucy chicken, breaking up any clumps and ensuring even distribution; cook for 3-4 minutes until the rice is heated through and absorbs some of the sauce flavors.
Sprinkle the shredded mozzarella evenly over the top of the rice-chicken mixture; cover the skillet with a lid and cook on low heat for 3-5 minutes until the cheese is fully melted and gooey with visible pulls when stirred.
Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve immediately while hot for the best cheese texture and spice balance.

Tips

- Use chicken thighs for juicier results as they stay tender during simmering compared to breasts.
- Adjust gochugaru amount down if sensitive to extreme heat, tasting the sauce before adding to chicken.
- Substitute brown rice for white or add a splash of cream with the cheese for extra creaminess if desired.

Nutrition

Calories: 620
Protein: 38g
Carbs: 52g
Fat: 28g