Dairy-Free Buldak (Korean Fire Chicken)

Turn up the heat with this bold and flavorful Dairy-Free Buldak (Korean Fire Chicken), a spicy dish that's perfect for those who love a fiery kick without the use of cheese or cream. Tender, bite-sized chicken thighs are marinated in a rich blend of gochujang, gochugaru, garlic, ginger, and a touch of sweetness from rice syrup or honey, then seared to perfection for a smoky, caramelized finish. Optional chewy rice cakes (tteok) soak up the sauce, adding delightful texture to every bite. Garnished with vibrant scallions and nutty sesame seeds, this dairy-free version of the popular Korean dish delivers the same mouthwatering heat and depth of flavor. Serve it over steamed rice or wrap it in crisp lettuce leaves for a satisfying and spicy meal that’s sure to impress!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 4 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons rice syrup or honey
• 1 tablespoon brown sugar
• 4 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 stalks scallions, chopped
• 1 tablespoon sesame seeds
• 100 grams rice cakes (tteok), optional
• 100 milliliters water

Directions

Step 1

1. In a bowl, combine the gochujang, gochugaru, soy sauce, rice syrup (or honey), brown sugar, minced garlic, minced ginger, and sesame oil. Mix well to form a smooth marinade.

Step 2

2. Cut the chicken thighs into bite-sized chunks and add them to the marinade. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.

Step 3

3. If using rice cakes, soak them in warm water for 20 minutes. Drain before using.

Step 4

4. Heat the vegetable oil in a large pan over medium-high heat. Add the marinated chicken along with the remaining marinade.

Step 5

5. Cook the chicken for about 10-12 minutes, turning occasionally until fully cooked and slightly charred.

Step 6

6. Add the soaked rice cakes to the pan along with 100 ml of water. Stir and cook for an additional 5-7 minutes until the rice cakes are soft and the sauce thickens.

Step 7

7. Garnish with chopped scallions and sesame seeds before serving. Enjoy your spicy, dairy-free buldak with steamed rice or lettuce leaves.

Nutrition Facts

Serving size	(954.0g)

Amount per serving	% Daily Value*
Calories	1971.4

Total Fat 103.6g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 24.7g
Cholesterol 625mg	0%
Sodium 3120.2mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 10.5g	0%
Total Sugars 39.3g
Protein 143.4g	0%

Vitamin D 35IU	0%
Calcium 192.5mg	0%
Iron 8.4mg	0%
Potassium 1934.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 28.9%

Carbs: 24.0%