Description
A fiery Korean comfort dish, Cheesy Buldak Rice blends spicy gochujang-marinated chicken with fluffy rice and a golden, melty cheese topping for a soul-warming meal.
Ingredients
- Boneless Chicken Thighs: 500g (about 1.1 lb) – Juicy, flavorful base protein
- Cooked White Rice: 3 cups – Comforting, starchy foundation
- Mozzarella Cheese: 2 cups, shredded – Gooey, melty top layer
- Cheddar Cheese: 1 cup, shredded – Adds sharpness and depth
- Gochujang (Korean chili paste): 2 tablespoons – Spicy-sweet umami punch
- Gochugaru (Korean chili flakes): 1 tablespoon – Signature fire
- Soy Sauce: 1 tablespoon – Adds savory depth
- Garlic: 4 cloves, minced – Aromatic backbone
- Honey: 1 tablespoon – Balances out the heat
- Sesame Oil: 1 teaspoon – Nutty fragrance
- Green Onions: 2 stalks, chopped – Bright, fresh garnish
- Sesame Seeds: 1 tablespoon – Adds texture and nuttiness
Instructions
- Preheat Your Equipment: Preheat oven to 200°C (400°F). Preheat skillet if using.
- Combine Ingredients: Mix chicken with gochujang, gochugaru, soy sauce, garlic, honey, and sesame oil. Marinate for 30 minutes.
- Prepare Your Cooking Vessel: Lightly grease skillet or baking dish. Spread rice evenly on the bottom.
- Assemble the Dish: Layer marinated chicken over rice. Top with mozzarella and cheddar cheese.
- Cook to Perfection: Bake for 15–20 minutes until cheese is bubbling and golden.
- Finishing Touches: Sprinkle green onions and sesame seeds on top.
- Serve and Enjoy: Serve hot, with pickled radish or kimchi if desired.
Notes
- Use day-old rice for the best texture.
- Shred your own cheese for optimal melt.
- Adjust gochugaru to control the spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg