Korean Fire Chicken

Recipe by Lace ZhangDifficulty: Easy

2 to 3

Prep time


Cooking time



I find the versions outside a little too cloyingly sweet for me, and too little.freaking.ingredients! It's usually a deluge of rice cakes, and too little protein and vegetable. What's a girl gotta do? Make her own at home, of course. Then she can add as much ingredients (and cheezu) as she pleases...


  • For the chicken & marinade:
  • 400g boneless chicken thigh, cubed

  • 2 Tablespoons gochugaru (Korean chili flakes)

  • 3 Tablespoons gochujang

  • 2 garlic cloves, minced

  • 2 Tablespoon sake

  • 1 Tablespoon light soy

  • 1/2 Tablespoon sugar

  • 1 teaspoon sesame oil

  • Black pepper

  • For the rest of the dish:
  • Cabbage leaves, sliced into chunks

  • Onion, sliced

  • Korean Rice Cakes (to taste) (optional)

  • Shredded mozzarella cheese (to taste)

  • Oil, for frying


  • Mix all the marinade ingredients together and add the chicken cubes. Leave to marinate for at least a couple hours or overnight.
  • Heat up your pan over medium-high heat. Add in about a Tablespoon of oil. Into the pan, dump in the chicken cubes and all of its marinade. Then add in the onions and rice cakes if using. Stir-fry for a couple minutes.
  • Add your cabbage leaves, along with 2 Tablespoons of water. Cover your pan with a lid and crank the heat down to low. Allow to simmer for a couple of minutes, until everything is cooked through - meaning the cabbage leaves are softened sufficiently, the rice cakes are thawed, and the chicken is safe for consumption.
  • Check for seasoning and colour at this point, adding more gochujang and light soy if desired.
  • Now, crank the heat up to high. Using your spatula, make a parting in the centre of your pan, pushing all the ingredients to the sides. It should look like an empty blank line or space. Fill the space up with shredded mozzarella cheese. Cover with the lid again, until cheese has melted.
  • Dip the spicy chicken and its ingredients intro the cheese! 😋 The cheese will harden as it cools down, so consume quickly or serve on top of one of those hotpot burner thingies, over the lowest possible heat.

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




Share this:

Like this:

Like Loading...
%d bloggers like this: