Chijeu-Buldak (Fire Chicken with Cheese)

Tested Recipe with Slight Adjustment Adapted from



320g skinless & boneless chicken breast (cubed)

158g mozzarella cheese (shredded)

52g sliced rice cake

2 tbsp water


2 tbsp hot pepper flakes

1 ½ tbsp hot pepper paste (gochujang)

2 tbsp cooking oil (divided)

¼ tsp ground black pepper

2 tbsp sugar

1 tsp chopped garlic

¾ tsp chopped young ginger


1 spring onion (chopped)

Preparation Instructions:

  1. In a mixing bowl, add in chicken pieces, hot pepper flakes, hot pepper paste, 1 tbsp of cooking oil, ground black pepper, sugar, chopped garlic and chopped young ginger. Put on a disposable glove and use hand to mix until well combined. Transfer into a container and leave in the fridge overnight.
  2. Heat up an 8-inch oven safe skillet with 1 tbsp of cooking oil. Pan-fry the sliced rice cake until lightly golden on both sides. Remove and set aside.
  3. Add in marinated chicken pieces and 2 tbsp of water into the skillet. Cover and cook over medium high heat for 5 minutes.
  4. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.
  5. Turn down the heat to very low. Cover and let cook for another 5 minutes. Turn off heat.
  6. Sprinkle the shredded mozzarella cheese on top.
  7. Transfer the skillet into the oven and bake at 180C for 10 minutes or until the cheese melted.
  8. Remove from the oven, garnish with chopped spring onion. Serve hot.



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