Spicy Chicken Buldak with cheese Recipe

 This dish is spicy, but not too hot that your lips would blister. It's a perfect spicy dish for the whole family to enjoy during the summer months. You can serve with rice or lettuce for lettuce wraps, or simply eat it on its own by itself.

Spicy Chicken Buldak with cheese Recipe


2 pounds boneless chicken thighs (about 20 pieces) 

1 cup soy sauce 

4 tablespoons sugar 

2 tablespoons water 

6 garlic cloves, minced 

1 tablespoon sesame oil 

1 teaspoon freshly ground black pepper 

6 egg roll wrappers 

6 cups boiling water


In a pot filled with water, boil the chicken breasts at medium heat for about 10 minutes. Do NOT cover the pot. Once done, remove from pot and let cool to touch. Cube the boiled chicken breasts into thin strips about 1/4 inch thick. (I usually cut it lengthwise into about 3 inch wide strips, then cut lengthwise again into 1/2 inch thick strips. After that, I cut lengthwise again into 1/4 inch strips.)

. Cut the cheese into cubes about the same size.

. In a hot pan at medium-high heat with 1 tablespoon of olive oil, add in chicken and cheese cubes. Fry until golden brown on all sides, stirring occasionally. (The chicken and cheese will be done faster than the cabbage)

(Once everything is cooked, it's time to create your bulk.)


In a small bowl mix together ketchup, vinegar, sugar, soy sauce, and red pepper flakes. Set aside for now.

Add oil to frying pan again at medium-high heat and add in garlic pastes and fry until golden brown (about 2 minutes).

Spicy Chicken Buldak with cheese Recipe