Because Korean pop culture has completely infiltrated our collective psyche, dishes like buldak, or spicy chicken with cheese, are no longer completely foreign. Instead, they’re found in almost every Korean restaurant, as popular as barbeque and samgyupsal, and perfect for pulutan.
If you think that this dish is complex, it’s not. The only thing you’d need to buy is gochujang, but otherwise, all the ingredients in this recipe are very accessible, making a Korean restaurant experience easy to recreate at home.
You can even add a twist to it like we did, by adding corn to the creamy dip made with Lady’s Choice Real Mayonnaise—the kernels give you a sweetness that’s a great foil to the grilled chicken’s chili-laden heat.
We used Lady’s Choice Real Mayonnaise to make this recipe better. Find out more about their products and where to get them here: website, Facebook, where to buy them.
- ½ cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Lady’s Choice Real Mayonnaise
- ½ cup canned corn, drained
- ¼ cup gochujang
- 1 tbsp rice wine
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 500g chicken thighs, cut into 1-inch pieces
- salt and pepper, to taste
- 1 tbsp oil
- 2 tbsp finely chopped spring onions
Make the cheese mixture: Combine cheddar cheese, mozzarella cheese, Lady’s Choice Real Mayonnaise, and corn in a bowl. Set aside.
In a separate bowl, mix together gochujang, rice wine, brown sugar, and sesame oil. Set aside.
Heat oil in a pan over medium heat. Season the chicken with salt and pepper. Add chicken to the pan. Sear the chicken until well browned, then add the gochujang mixture.
Cook the chicken and the sauce until chicken is cooked through and the sauce is thickened, about 8–10 minutes.
Reduce heat to low and make a well in the center of the pan, pushing the chicken towards the sides. Add cheese-mayo mixture into the well and spread evenly.
Cover the pan with a lid and cook until cheese is fully melted, about 5 minutes.
Remove from heat. Garnish with spring onions and serve hot.