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Cookish

Korean Fire Chicken

4 Servings

1 hour 25 minutes active

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For this simple spin on Korean buldak, which translates as “fire chicken,” you will need a large broiler-safe skillet. Gochujang, or Korean fermented chili paste, is a key ingredient. Look for it in the international aisle in supermarkets or in Asian grocery stores. Different brands can vary in spiciness, so you may want to start with the smaller amount, then taste after whisking with the vinegar and soy. If desired, whisk in additional gochujang, keeping in mind that the flavors in the finished dish will be slightly more concentrated. Serve with rice and, if you like, lettuce leaves for wrapping.

4

Servings

1 hour

25 minutes active

Ingredients

  • ⅓-½

    cup gochujang (see note)

  • ¼

    cup unseasoned rice vinegar

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Reviews
Keela B.
August 20, 2022
Love this
I love the flavor of this and make it routinely.
nancy b.

I have to wonder what 30 minutes under the broiler will do to this chicken, even 6 inches from the element. I am a pretty experienced home cook and my intuition tells me that length of time would both scorch and over cook the chicken. Comments from those who have tried this are appreciated!

Janelle C.

Hi Nancy,

Look for charred edges rather than focusing on time spent in the oven. The timing will be different for everyone.

Best,
The Milk Street Team

Alan S.

Is this correct- 30 minutes under the broiler??

Janelle C.

Hi Alan,

About 30 minutes is correct, but you should really be looking for charred edges. If that happens in 25 minutes take it out.

Best,
The Milk Street Team

Tiffany Z.

I had the same reservation about making it under the broiler. I guess I'll give it a try. Years ago, the oil on aluminum foil for broiling salmon caught fire. I was able to put it out quickly, but since then, I'm always paranoid when using the broiler.

Dorena T.

I had the same 30 min question as the “Start to finish: 25 minutes” under the recipe title was deceptive. I did make it last night and it was delicious. Not enough liquid left after broiling to have a sauce, but still yummy. Will adjust next time or make extra sauce.

Janelle C.

Hi Dorena,

The start to finish time is actually 1 hour, 25 minutes active. Think of the active time as the actual work you put in to make this recipe. Hope this helps.

Best,
The Milk Street Team

Krystal D.

This was delicious! Super easy and flavorful. I started checking my chicken before the 30 min had elapsed under the broiler and was glad I did as mine was done around 22 minutes.

Denise L.

I've made this twice now, and it's a great last-minute pantry-friendly recipe. The second time I doubled the sauce and stirred in about a tablespoon of honey at the end. It would never have occurred to me to make something like this under the broiler -- great idea.

Douglas J.

Can't wait to try this. Is that the right photo for this dish?

Mark T.

Excellent results and easy to prepare. After reading the comments I started watching after 20 minutes. Pulled the dish out at about 23 minutes, reduced the sauce and then put it back under the broiler for another minute. Will be making this again.

Ravindra G.

How would this be if we skewered and grilled the chicken?

Janelle C.

Hi Ravindra,

We haven't tried this method, but we'd assume not much would change flavor-wise.

Best,
The Milk Street Team

Jill F.

This recipe is so delicious! We make it all the time. Around 30 minutes, barely any chopping, and so yummy! If you use less chicken, it will cook much faster, so beware.

Daniel H.

Do you have suggestions on how much to reduce time if you were to halve the recipe?

Lynn C.

Hi Daniel -

We didn't test this, but I don't think this recipe lends itself to cutting it in half. The sauce needs to be a certain volume to coat the chicken so it not only seasons the chicken but won't quickly burn under the broiler. If you cut the sauce ingredients in half I fear it would burn. This chicken is fantastic the next day, though, so I would make the full amount with rice and have the rest the next day for lunch tucked into some Bibb lettuce!

Best,
The Milk Street Team

Lynn C.

Hi Daniel -

We didn't test this, but I don't think this recipe lends itself to cutting it in half. The sauce needs to be a certain volume to coat the chicken so it not only seasons the chicken but won't quickly burn under the broiler. If you cut the sauce ingredients in half I fear it would burn. This chicken is fantastic the next day, though, so I would make the full amount with rice and have the rest the next day for lunch tucked into some Bibb lettuce!

Best,
The Milk Street Team

Jennifer B.

omg, heaven in my mouth. absolutely fabulous.

Russell P.

Does the broiler go on the hi or lo setting?

Janelle C.

Hi Russell,

If your broiler has a high/low setting, set to high. The low setting will roast the chicken and here we really want to develop those charred edges.

Best,
The Milk Street Team

Nadine C.

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Tom S.

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Jonathan N.

Using chicken breast would change cooking times, yes? Cut by about half? (Yes, I know we all love the better flavor of thighs, but I have some breasts in the freezer I'd like to cook up and a saucy recipe such as this is, in my experience, a great way to hide the relative flavorlessness of breasts)

Lynn C.

Hi Jonathan -

We didn't try it with chicken breasts and I do worry that the breasts will dry out under the intense heat of the broiler. If you do decide to try it, I'd definitely keep a close eye on it and pull the chicken as soon as it's no longer pink inside. Alternatively, you could try our recipe for Spicy Butter-Soy Chicken - https://www.177milkstreet.com/recipes/spicy-butter-soy-chicken-cookish - which calls for chicken breasts. Good luck!

Best,
The Milk Street Team

R S R.

I thought this worked wonderfully well - didn't use the range broiler but the counter toaster oven. Worked beautifully and was totally delicious. Allowed me to do a distance broiling and watch for watched needed attending. Will definitely do again. Delicious. Did I say delicious?

R S R.

Delicious. Worked as written. I used the broiler of a toaster oven rather than the stove. Perfectly done. Did I say delicious?

Elaine E.

Just saw the recipe for Korean Fire Chicken on Milk Street site. Has it been published in a magazine yet? If not, when did the recipe first appeared?

Lynn C.

Hi Elaine -

We haven't published it in the magazine. It comes from our new cookbook, Cookish. I believe it was first posted on the website in December 2019.

Best,
The Milk Street Team

Ramona W.

We made this for dinner last night and it was fantastic. Those concerned about halving the recipe we kind of did that. Half the amount of chicken but the full amount of sauce, plenty to coat chicken while leaving some to 'drizzle' over the rice. Went full on with the amount of Gochujang and while it does lend heat, it wasn't a blow out as with some other chilis. The 30 minutes under the broiler was cut to 25 minutes, but with the use of thighs, they stayed tender yet had those charred ends. Added the sesame seeds as in the recipe photo which added a nice finishing touch. It's a keeper.

Lisa W.

Question about what kind of skillet/broiler pan to use? Is a cast iron skillet safe for broiling? I googled it and it said you can burn yourself touching the handle with regular oven mitts. I have all clad brushed D5 pan which says that it is broiler safe but since it is expensive wonder if I should use a broiler pan instead? Maybe with tin foil covering the pan to make it easier to clean? Appreciate your help.

April D.

Lisa - a cast iron skillet will work nicely here, yes. Whatever type of skillet you use - an all-metal, multi-ply pan like your All Clad will also work, and won't be damaged by the broiler - you should be very careful when removing the extremely hot pan from the oven. An oven mitt plus a layered kitchen towel will keep you safe from burns.

Best,
The Milk Street Team

Kimberly H.

I have an oven that does not have a broiler. Yes, no broiler. Any ideas on how I can try this delicious recipe without the broiler?

Brent W.

I made this a couple nights ago. It was so good. 😋 I broiled it for 15 min then turned the chicken over and broiled another 12 min.

Kyt B.

Absolutely delicious, full flavored, easy and fast. Thank you

Dennis R.

I made this as written and it was just okay. I have no problem with heat, but that was more or less all I could taste. It lacked any nuance or richness. Won't make again.