Korean Fried Chicken With Cheese


Korean Fried Chicken With Cheese. This is my favorite recipe for Korean fried chicken. It’s really easy to make and tastes great too. I especially love eating it with some french fries and bacon cheddar mashed potatoes! Would you like to see the recipe?

If you like chicken and you like cheese, you’ll love this Korean fried chicken with cheese recipe. I created it for my friend who requested I bring her this dish on a trip to Korea. This dish is perfect with beer which Koreans call Hite. Here are the steps in detail.

Related Post: Grilling Chicken With Beer

Korean Snow Cheese Chicken

Korean Snow Cheese Chicken is a Korean fried chicken dish with a powdery coating of cheese, garlic, and onion. Tender chicken with an explosion of flavors from inside out! 

I was in awe when taking my first bite of this deep-fried chicken dish with a snow-like powder sprinkle! We had a chance to experience this making favorite in a Korean pub located in the heart of Paris. 

My husband and I thoroughly enjoyed the crispy chicken pieces while sharing a bottle of soju. We can’t stop talking about how much we enjoyed the dish that I vowed to replicate. With a bit of guessing and some research, I think this recipe is pretty close and taste so good! 

Korean Bburinkle Chicken

Brinkley is another name that Korean snow cheese chicken goes by. It’s a favorite among Youtubers and ASMR mukbang videos. The chicken pieces are seasoned with spices and then fried until golden brown. It’s then coated with an amazing powder mix of cheese, milk, onion, black pepper, and garlic. A perfect “chimaek” or chicken-beer (maekju) combo. It can also be served with fries or steamed rice with a side of kimchi for a hearty meal.

Notes on Ingredients

  • Chicken – I prefer chicken wings for this recipe with the drumettes and wing tips separated. You can also use chicken thighs or legs if you want to.
  • Gochujang – Marinating the chicken parts with this pepper paste gives it heat and makes it flavorful.
  • Soy sauce, sugar, sesame oil, salt, and pepper – are other ingredients needed to season the chicken and balance out the gochujang.
  • Cheese powder  – Are probably not a pantry staple to some but you can easily buy it in grocery stores or online.
  • Milk powder, garlic powder, onion powder, and pepper – are other components that make up the powder coating.
  • Cornstarch or Potato starch – to help the marinating sauce stick to the chicken.
appetizer in a bowl with cheese sprinkle

Related Post: Fried Chicken With Egg Batter

What can I dip it in?

If you have seen a making of Snowy fried chicken, they usually dip it in a creamy dipping sauce. It was revealed to be a sweet sauce with condensed milk included. I haven’t dwelled on how to make snow cheese chicken sauce but I did try the following with great results.

  • Sweet and chili sauce
  • Banana ketchup
  • And my favorite kimchi!
appetizer bitten into

Snowy cheese boneless chicken trick!

This one is for times that you are pressed for time or too tired to prepare. I tried it once and I was so amused that it worked well. For this trick, just make the powder coating from this recipe and buy some store-bought chicken nuggets. Fry the nuggets and coat them with the snow cheese coating and voila! Snowy fried chicken in less than 10 minutes!

Tips for an amiable experience

  • You can also use finely-grated parmesan cheese as a substitute for the cheese powder.
  • Fry chicken in batches and do not overcrowd for an evenly cooked chicken. 
  • You can also try my easy Salt and Pepper Chicken Wings then sprinkle with the snowy cheese powder.
  • To store left-overs, if any, place in an airtight container and refrigerate for 2 – 3 days.
  • To reheat, place them on a rack on a baking sheet and heat in a preheated oven at 180°C/350F for about 4 minutes, or until hot. 

Fire chicken with cheese

Cheese bulk 치즈불닭

buldak with cheese (차즈불닭)
sliced rice cakes
buldak with cheese (치즈불닭)
buldak with cheese (치즈불닭)
buldak with cheese (치즈불닭)
buldak in the oven

Today’s recipe is super-spicy chicken, called bulk in Korean. The Korean word but means fire, and dak means chicken, so you can call this “fire chicken.”

I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The guy had set up a homemade grill with real fire underneath and was barbecuing huge chunks of chicken covered in a thick, spicy paste. With the flames and the smoke, it was a real festive sight, and there was a crowd of people gathering around, some to buy his chicken and some to just take part in the revelry.

He had a banner on the side of his truck that said: “불닭” (buldak). I had never heard the name before, but between the spicy chicken and the fire he was cooking it over, it seemed like a great name to me. I bought some and brought them home to my family. It was fantastic!

These bulk trucks caught on: they would come out in the evenings, set up their makeshift fire pits, and grill spicy chicken over the flames. People would come out and take part in the fun.

I can’t set up a fire pit in my apartment, but my version is still plenty fiery! This bulk is spicy, a little sweet, and plenty soft and juicy. The crunchy rice cakes are my variation and optional, but they give the dish a wonderful texture. If you want to make it less spicy, cut down on the hot pepper flakes, or use milder flakes. I use chicken breast in my recipe, but you could use chicken thigh, too.

buldak with cheese (치즈불닭)

I hope you love this recipe! Let me know if you try it!

Ingredients (4 servings)

  • 2 pounds of chicken breast, cut into ¾ or 1-inch cubes
  • ½ cup Korean hot pepper flakes (gochugaru)
  • 2 to 3 tablespoons hot pepper paste
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable or corn oil
  • ½ teaspoon ground black pepper
  • ⅓ cup rice syrup (or corn syrup, sugar, honey)
  • 6 large garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake (optional)
  • 1 green onion, chopped
  • ¼ cup water


  1. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  2. Add the chicken and mix well by hand.
  3. Heat a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  4. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium-high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
  5. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  6. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you’re using cheese, preheat the oven broiler.
  7. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.
  8. Remove and sprinkle with the chopped green onion. Serve hot.

Korean Fire Chicken (Cheese Buldak)

I call this fire chicken “Korean pizza”. It features chunky, juicy chicken swamped in a chili sauce with chewy rice cakes and melty cheese. It contains all the essence of a pizza and it’s addictively good. It’s extremely easy to put together and takes no time to make. If you’re looking for a quick one-pan dinner recipe, look no further! {Gluten-Free adaptable}

I had never heard of Korean Cheese Buldak, or Fire Chicken until I came across it in a recipe by Maangchi. It’s one of my favorite Korean blogs and my go-to place whenever I’m researching a Korean dish. When I saw the arresting colors and the tantalizing ingredients, I knew I had to try my hand at it.

From the appearance alone, this authentic Korean street food recipe could be mistaken for an upscale Italian dish. Perhaps it is because of all the gooey cheese involved. But don’t be fooled, this is a pretty modern addition. The creamy cheesiness balances out what is in no way an exaggeration: the epic fierceness of the chicken!

I’m not sure if the “fire” in the name comes from the way it was historically cooked over a flame pit, or from the hefty amounts of mind-blowing Korean chili flakes and chili paste. Probably both, but either way, if you are expecting something mild, think again!

Maangchi’s new cookbook

I just love how Maangchi has upgraded this timeless Korean classic into a truly modern masterpiece. Like so many recipes in her fantastic new book, Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, it conjures up images of community parties and festive spirits. More importantly, her recipes are so approachable and easy to make for home cooks. Such as this cheese buldak. I can’t believe how easy it was to put together when I was cooking, and the result was delicious.

As the definitive expert on Korea’s food-crazy culture, Maangchi is one of YouTube’s most popular chefs. Her output spans from age-old Buddhist meals to internationally-influenced street food served up in Seoul. She’s an incredible artist whose cooking transcends eras. I am so inspired by the way that she does everything herself, including all the content in her book. Just watch any of her videos to see how effortlessly cool she is — quirky, fun, and super passionate about sharing Korean food with the world.

How to cook cheese buldak

Of course, there’s no need to worry if you don’t have a fire pit at home. Maangchi has adapted all of her recipes to be made easily in any modern-day Western kitchen. I was blown away by this Cheese Buldak, and I know you will be too!

To cook cheese buldak:

  • Mix the spices in a bowl. Add the chicken and coat it with the spices.
  • Lightly saute the rice cakes to crisp them up, so it creates a chewy texture.
  • Cook the chicken mixture. Add the rice cakes. Cook a bit more until the chicken is cooked. The whole process will be done in under 15 minutes.
  • Add the cheese and melt it under the broiler, for 3 minutes.

That’s it!

Can you believe how easy it is to make the dish? And the result is so good that I could eat the whole pot in one sitting.

Cooking notes

1. What pan to use

It’s important to pick the correct pan for this dish. It should be oven-safe (if you plan to melt the cheese using the broiler) and just big enough to hold all the ingredients.

I used a 10” Finex cast iron pan (smaller than a 10” round pan) and it was a perfect size. A 9” round pan is perfect for the dish, as well. You can use a 10” pan, but the chicken will form a very thin layer. Avoid using a pan bigger than 10”, because the chicken won’t be enough to cover the bottom of the pan completely.

What if you only have larger pans? The best solution is to double the recipe. The result is so good that I could finish the whole thing myself. If you want to cook enough for 4 people or have some leftovers (they hold up well), making a bigger batch is the way to go.

If you do not have an oven-safe pan, no worries! Keep reading and see how to melt the cheese without using a broiler.

2. Favorite cuts

Although the original recipe calls for chicken breast, I used chicken thighs and I loved how it turned out.

As a side note to myself, I think this dish is perfect for seafood, as well. I’d replace the chicken with shrimp (or fish, or squid, or a bit of everything!) and make it again and again!

3. How to melt the cheese without a broiler

Once you spread the cheese (step 6), cover the pan again and let it cook on the stovetop until the cheese melts. It’s that simple! I know, it’s more perfect when the cheese is lightly browned (like on pizza!). But if you don’t have a broiler, melting the cheese on the stovetop will create a great result, as well.

Related Post: Chicken With Curly Feathers

4. How to serve Korean fire chicken

The Korean fire chicken is a perfect standalone dish. Especially after slightly increasing the number of rice cakes in the recipe, I think it has the perfect amount of protein and carbs to serve as a one-pan meal. However, if you want to make your meal more substantial, you can serve it with some steamed rice (or bread) to soak up the sauce.

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