Name: Buldak (Korean Fire Chicken)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Korean
Ingredients: 1 kg chicken pieces; 1 tsp salt; 1/2 tsp turmeric; 1 tsp cumin; 1/2 cup water; 1 tsp pepper; 2 tbsp yogurt; 1/2 tomato, chopped; 1 tsp chili powder; 1 tsp salt; 2 small green chilies, chopped (or 1/2 large green chili); 1/2 cup milk; 1 onion, chopped; 1 tbsp ginger garlic paste; 1 cup ketchup; Oil, for sautéing

Buldak, often called Korean Fire Chicken, is a fiery and flavorful dish that packs heat with every bite. I love how the bold spices, tangy sauce, and tender chicken come together to create a dish that’s both comforting and exciting. It’s the perfect choice when I want something spicy and satisfying.

Why You’ll Love This Recipe

I love this recipe because it balances heat with richness. The chicken is first simmered with spices, then coated in a yogurt-based slurry that makes it tender and flavorful. The sauce, with its onion, garlic, and ketchup base, ties everything together with a sweet and spicy kick. It’s a dish that wakes up the taste buds and keeps me coming back for more.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Boiled Chicken
1 kg chicken pieces
1 tsp salt
1/2 tsp turmeric
1 tsp cumin
1/2 cup water
1 tsp pepper

Slurry
2 tbsp yoghurt
1/2 tomato chopped
1 tsp chili powder
1 tsp salt
2 small green chilies, chopped (or 1/2 large green chili)
1/2 cup milk

Sauce
1 onion, chopped
1 tbsp ginger garlic paste
1 cup ketchup

Directions

Place the chicken pieces in a pot with water, salt, turmeric, cumin, and pepper. Bring to a boil, then reduce to a simmer and cook until the chicken is tender, about 20–25 minutes. Drain and set aside.
In a blender, combine the yogurt, chopped tomato, chili powder, salt, green chilies, and milk. Blend into a smooth slurry.
In a large skillet, heat a drizzle of oil and sauté the chopped onion until translucent. Add the ginger garlic paste and cook for another minute until fragrant.
Stir in the ketchup and let it cook for 2–3 minutes to deepen the flavor.
Add the boiled chicken to the pan and pour in the slurry. Stir well to coat the chicken evenly.
Simmer on medium heat for 10–15 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
Taste and adjust seasoning, then serve hot.

Servings and Timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare and 40 minutes to cook, so the total time is about 55 minutes.

Variations

Sometimes I add shredded mozzarella cheese on top of the chicken and let it melt for a cheesy version, similar to Korean-style buldak. For extra heat, I stir in gochugaru (Korean chili flakes) or hot sauce. If I want a slightly sweeter flavor, I balance the spice with a spoonful of honey or brown sugar.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or in the microwave until hot. If the sauce thickens too much, I add a splash of milk or water to loosen it. This dish can also be frozen for up to 1 month.

FAQs

How spicy is this dish?

It’s quite spicy, but I can adjust the chili powder and green chilies to make it milder.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well and cook a bit faster.

Do I need to boil the chicken first?

Yes, boiling helps infuse flavor and makes the chicken tender before adding it to the sauce.

Can I use Greek yogurt instead of plain?

Yes, but I thin it slightly with milk so it blends smoothly into the slurry.

What can I serve with buldak?

I love it with steamed rice, flatbread, or even noodles to balance the heat.

Can I make it dairy-free?

Yes, I use a non-dairy yogurt and plant-based milk instead of dairy.

Is this an authentic Korean buldak recipe?

This version is inspired by buldak flavors but adapted with accessible ingredients like ketchup.

Can I add vegetables to this dish?

Yes, bell peppers or carrots work well if added to the sauce.

Can I bake this dish instead of simmering?

Yes, I transfer the cooked chicken and sauce to a baking dish, top with cheese, and bake until bubbly.

How do I make it extra smoky?

I add smoked paprika or cook the chicken on a grill before adding it to the sauce.

Conclusion

Buldak, or Korean Fire Chicken, is one of my favorite spicy chicken dishes. The combination of tender chicken, yogurt-based slurry, and bold sauce makes it both flavorful and fiery. I love serving it when I want a dish that’s comforting, bold, and guaranteed to bring heat to the table.