Vegetarian Buldak (Korean Fire Chicken)

Turn up the heat with this Vegetarian Buldak (Korean Fire Chicken), a plant-based twist on the fiery Korean classic! This recipe swaps out chicken for crispy tofu and tender button mushrooms, creating a hearty, protein-packed base for the signature sweet-and-spicy glaze made with gochugaru and gochujang. Balanced with hints of garlic, ginger, and a touch of brown sugar, the bold flavors come together in a sizzling skillet, topped with gooey, melted mozzarella for that signature cheesy finish. Perfect for spice lovers, this Korean-inspired dish is ready in just 45 minutes and pairs beautifully with steamed rice or noodles for a satisfying, flavor-packed meal. Whether you're a vegetarian or simply looking to spice up your dinner routine, this recipe delivers all the heat without the meat!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 200 grams Button mushrooms
• 3 tablespoons Gochugaru (Korean red chili flakes)
• 2 tablespoons Gochujang (Korean chili paste)
• 3 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 2 tablespoons Rice vinegar
• 4 cloves Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 tablespoon Sesame oil
• 3 Scallions, chopped
• 1 tablespoon Sesame seeds
• 1 cup Mozzarella cheese, shredded
• 2 tablespoons Vegetable oil

Directions

Step 1

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object (like a pan) on top for about 15 minutes.

Step 2

While the tofu is pressing, clean the button mushrooms with a damp cloth and slice them into bite-sized pieces. Set aside.

Step 3

In a medium bowl, prepare the spicy sauce by combining gochugaru, gochujang, soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir well to mix.

Step 4

After the tofu is pressed, cut it into bite-sized cubes.

Step 5

Heat vegetable oil in a large skillet over medium-high heat.

Step 6

Add the tofu cubes to the skillet and cook until golden and slightly crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Step 7

In the same skillet, add the sliced mushrooms. Sauté until they are soft and browned, about 4-5 minutes.

Step 8

Lower the heat to medium and return the tofu to the skillet with the mushrooms. Pour in the prepared spicy sauce and stir well to coat all pieces evenly. Simmer for 5 minutes, allowing the sauce to thicken and infuse the tofu and mushrooms.

Step 9

Spread the mozzarella cheese evenly over the tofu and mushrooms. Cover the skillet with a lid to allow the cheese to melt, about 2-3 minutes.

Step 10

Once the cheese is melted and bubbly, remove from heat.

Step 11

Garnish the dish with chopped scallions and sesame seeds before serving.

Step 12

Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(974.9g)

Amount per serving	% Daily Value*
Calories	1632.0

Total Fat 108.8g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 24.8g
Cholesterol 88mg	0%
Sodium 3283.6mg	0%
Total Carbohydrate 78.0g	0%
Dietary Fiber 22.8g	0%
Total Sugars 38.0g
Protein 105.1g	0%

Vitamin D 0IU	0%
Calcium 3671.4mg	0%
Iron 16.5mg	0%
Potassium 2554.0mg	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: 57.2%

Protein: 24.6%

Carbs: 18.2%