Cheese Buldak (Spicy Chicken with Cheese)
An easy cheese buldak made with canned chicken breast — perfect for a quick solo drink at home! Stir-fried with onion and cabbage in a spicy gochujang-and-gochugaru sauce, then smothered in melted cheese for a fiery, savory plate.
Ingredients
Main
- Canned chicken breast1 can (medium)
- Onion1 (small)
- Cabbage1 handful
- Cooking oila little
- Cheeseto taste
Sauce
- Gochujang2 tbsp
- Red pepper flakes (gochugaru)3 tbsp
- Soy sauce1 tbsp
- Sugar2 tbsp
- Minced garlic1 tbsp
Directions
- 1
Prepare the ingredients.
- 2
Cut the onion and cabbage into bite-sized pieces. (You can julienne them to taste.)
- 3
Mix 2 tbsp gochujang, 3 tbsp red pepper flakes, 1 tbsp soy sauce, 2 tbsp sugar, and 1 tbsp minced garlic to make the sauce.
- 4
Add the drained canned chicken breast, onion, cabbage, and sauce all to a pan.
- 5
As it cooks, the vegetables release liquid; if it's not enough, add a little water and keep stir-frying.
- 6
Drizzle in a little oil and finish stir-frying over high heat.
- 7
It's good as is, but pile cheese generously on top.
- 8
Microwave to melt the cheese, and it's done.
Tips
Drain the canned chicken so the sauce coats it better. You can use fresh chicken (breast or thigh) too, and cut the gochugaru to reduce the heat. Melt the cheese in the microwave or by covering the pan.