Smoked Cheese Fire Chicken

Our version of the cult Korean dish Cheesy Buldak Fire Chicken which left a spicy sear on our lips in Seoul. Not many of us are lucky enough to have a charcoal grill at home so we’ve used smoked cheese instead of the usual mozzarella for added street food smokiness.

Smoked Cheese Fire Chicken

// Get ready to cook:


1. Place diced chicken breast in a bowl. Add Korean Apple Bulgogi, smoked paprika and sriracha chilli sauce; mix well until even coated.

2. Heat a pan to medium heat. Add 1 Tbsp oil then chicken mixture to pan. Add 2 Tbsp water to the bowl to wash out any marinade and add to the pan. Cover the pan with a lid and leave to cook for 5mins.

3. Uncover to stir, then cover again and cook for a further 5mins. Remove pan from heat. If mixture looks too dry at any point just mix in another 1 Tbsp water.

4. Turn on oven grill to high heat. Top chicken with smoked cheese and place the pan in the oven for 1 min until cheese melts and turns golden. Garnish with spring onion and serve with white rice.

Shop List:

3 Tbsp (45g) Korean Apple Bulgogi

1 Chicken Breast, Diced

1 tsp Smoked Paprika

1½ Tbsp Sriracha Chilli Sauce

50g Smoked Cheese, Grated

1 Spring Onion, Sliced



Greenhouse Effect

Covering the pan traps the heat and juices to cook the chicken but also keeps it moist. Like a greenhouse.

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Korean Apple Bulgogi

Korean Apple Bulgogi


Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!

About this dish:






25 mins


Total Time:

25 mins



3 Hot

Cooking Equipment Needed: 1 Frying Pan, 1 Lid


Make It Your Own: Experiment with different kinds of cheeses but just make sure they are good for melting. A mixture of shredded mozzarella and cheddar is usually the go-to but we recommend trying Swiss cheeses like Gruyere and Emmental and also Dutch Gouda. These have a fruity and slightly nutty flavour and will melt well to give a nice molten crust to your fire chicken.

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