Looks delish! Great job. So Korean chefs suggest that the sauce be made a couple of days or even a week in advance and have it "mature" (in Korean, Sook Sung) in the fridge. Then when you're ready to cook, add it to the chicken and let it rest for a while. Personally, I have not noticed a huge difference but that's what Korean grandmas suggest and they're never wrong!
I just want to say thank you for this recipe. I made this yesterday and served it over rice. It was absolutely delicious! I love spicy food and it did not disappoint. 😋
Your passion is remarkable. Another new recipe that I will definitely try. I learn new ingredients so often with your videos. Keep up the great work. God bless you.
The more cooking I do, the more I realize that there are tons of wonderful relatively easy recipes out there. I always thought anything good had to be incredibly complex and miserable to make, but there are a number of good cook books out there that de-mystify cooking quite well. It’s also why I love good cooking channels and websites since they can make you realize you’ve got more options in the pantry than you might have thought.
Can't wait to try this! My son is getting a translation degree for Korean and plans to move to Korea.. he's not a spice fan, but will have to get used to some. (He introduced me to the gochugaru.. used it on a dish he prepared) thanks for the content! Appreciate you, man!
Just made this. It is awesome. Taste is on point. Better than Korean restaurant ones. Family loved it. I have a hand torch so i used it to melt the cheese. If there's any leftovers, chop up chicken into bits and stirfry it with rice. Seriously addictive! And your pronunciation of the Korean words are great. Highly recommend this recipe.
I made this two days ago. I made one change, I added 1 tbs of rice vinegar, it just seemed like the right thing to do. I added some extra chicken stock to the fire sauce and served it over home made ramen. It was so good.
Bro Awesome!!! I cooked this up but I got tied up grilling ribs so I left it marinating til the next afternoon I added the cheese . I toasted flour tortillas and put this in it and ate it like a burrito!! BADASS
@@ChiliPepperMadness it was so good, I actually ate half of it with corn chips, but then added it to seafood ramen the next day and was also very good.
I made this last night following your recipe. I probably put a bit too much honey in it but otherwise it was absolutely delicious, definitely spicy. I recommend adding the cheese. Given I’ve bought the proper Korean ingredients, I will certainly cook it again. Thanks Dave (Scotland)
No cheese in ramen?!?!? You're missing out! When we were stationed in Seoul, one of the popular street foods was beef cheese ramen. Made with the good quality spicy Korean ramen, you add a slice or 2 of American cheese and thin sliced grilled beef. It's awesome. We never eat ramen without cheese anymore.
I will give this a try if i ever come across those first two ingredients , or , at the least , the paste , never seen it around my stores yet , ill look through the international isle next trip since they usually have some nice stuff I love from around the world.
Love certain foods baked with cheese, but not Korean dishes. Just meat, in or with, a spicy sauce and (cauli) rice, and we're ready to rock. Love your recipes and suggestions, though 👍🤙
YES! I like it hot! Gonna be made in my kitchen in the very near future. So... 1. Hotter, yes. I've never encountered bird's eye chilis (never looked for 'em either) but am familiar with piquin (similar but not the same). I've got nearly a quart of fresh ground habanero in the cupboard with two travelling shakers and two kitchen shakers. Yeah... 2. Garlic. I like plenty! Shhhh... I have a jar of roasted garlic puree in my fridge all the time. Super easy and inexpensive. Yes, there are plenty of times for fresh garlic. Sometimes they can be subbed with the roasted but it is quite a different flavor. 3. Quick comment on ginger: Buy a hand, take it home, peel the whole thing and pop it into a storage bag into the freezer. Better if you can vac seal some, but you gotta freeze it. Now, when you need it, take it out, grab your microplane and go to town. You won't believe it. Return whatever you don't plane to the freezer. 4. A little garnish. A little bit of chili flakes, some green onion for color (a little later in the process) a little bit of chili flakes, some green onion for color... I love this guy! Please Sir, may I have more heat??? 😂🤣😂
Hey Mike, every single recipe (food or chile) is fantastic!! This is quite a specific request - Recently I finished a bottle of Mikey V's Texas Exes hot sauce. DELICIOUS and HOT. Would you be able to release a copy-cat recipe for a sauce like that? Keep on creating, keep on evolving your UA-cam & Website. You are the man brother.
That looks and sounds amazing. I can't wait to try it. Can you recommend other recipes that have the goochajang paste in them so that I'm not buying it for just 1 recipe?
Thanks! Yes, I have Gochujang Noodles here on UA-cam, but I have a LOT of other recipes on the site. Here's a link to start with: www.chilipeppermadness.com/chili-pepper-recipes/homemade-condiments-recipes/what-is-gochujang-and-why-you-need-it-now/ Scroll down to the How to Cook with Gochujang section for a bunch of different recipes.
Finally made this tonight and it was awesome! Marinated for 2 days. Stuck with the baseline recipe but next time I will add a few more chili peppers. It was good and spicy though with a ton of flavor. 🔥
There ae so many spicy ways to eat chicken, from Ancient Rome, to the American Colonies, to Buffalo Wild Wings, African Peri-Peri... Fascinating. Going to make this for my wife.
It seems very similar to a spicy seafood dish I would get at the KATUSA bar on post in Daegu, Korea. South Korea is a treasure trove of fantastic flavors. I'd love to go back there as a civilian just for the food. We made great friends there and also taught conversational English.
A friend had cheese on his ramen and I thought that was pretty cray-cray. I don't think I would have ever tried it but I saw it as a topping option at one of LA's best ramen places so I tried it. It's darned good.
Well, with the influence of global culinary trends and the popularity of fusion cuisine, cheese has already started to make its way into some modern Korean dishes. Cheese buldak, cheese tteokbokki, cheese ramyeon...
The only person in my house that would eat this dish is me. I love spicy. And I would not eat it on a work night, knowing I would be on the bowl for at least an hour before even thinking of going to work. Lol😊
I’m okay with it having cheese for sure, this is personal so bare that in mind, I have a weird thing about gooey or melty cheese. I like to add a cheese that becomes one with the sauce.
Mike looks like he needs to be alone with this one, LOL! I would love to make this but I would be eating it by myself because my partner can’t take any heat at all…and I would add a little cheese to it just because.
I always figured people would combine their fire noodles with cheese because they secretly couldn't handle the spice by itself, so I've never attempted it. Was the taste really uplifting, because I may be persuadable (if I add some kind of flakes, maybe reaper, to compensate for the dairy)?
I love Korean food!!! 😁 and Gochujang is delicious. Korean chilis might have less heat than normal chilis, but they make up for it with flavor. I'm definately going to try this recipe! 😀 Fun fact: often, Koreans will use powder chicken stock in their recipe because it contains MSG 😂 To answer your cheese question: is there a situation where something isn't better with Cheese? Although, I think the fat from the cheese will keep the Capsaicin on the tongue longer, so the dish might feel more spicy because of the cheese 😝
No section on how to use this like you often do so I would suggest possibly doing a burrito with that. Maybe some kind of marinated cabbage (spicy slaw), maybe green pappaya, definitely cheese, and perhaps rice in a tortilla.
Made this tonight. Marinated for almost 6 hours and found it drew way too much moisture out of the chicken, marinade was soupy, will do 1 hour next time. Also, did anyone else follow this recipe exactly and find that the taste of the sesame oil was way too forward? I found it over powered everything?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Looks delish! Great job. So Korean chefs suggest that the sauce be made a couple of days or even a week in advance and have it "mature" (in Korean, Sook Sung) in the fridge. Then when you're ready to cook, add it to the chicken and let it rest for a while. Personally, I have not noticed a huge difference but that's what Korean grandmas suggest and they're never wrong!
Thanks. a lot! And great insights!
Grandmother's are rarely wrong
Good thing I had my drool bucket handy
That looks so good, my friend. You have a shared a host of wonderful dishes with us. Thank you.
Thank you so much 🙂
Chicken, cheese and spice is so very nice.
I just want to say thank you for this recipe. I made this yesterday and served it over rice. It was absolutely delicious! I love spicy food and it did not disappoint. 😋
Wonderful! Glad you enjoyed it! =)
Your passion is remarkable. Another new recipe that I will definitely try. I learn new ingredients so often with your videos. Keep up the great work. God bless you.
I really appreciate it. Enjoy!
Delicious recipe, everyone at home loved it😋 Thank you👍🏻
Glad to hear it!
Big thanks for the recipe! Looks surprisingly easy!
You are very welcome - enjoy!
The more cooking I do, the more I realize that there are tons of wonderful relatively easy recipes out there. I always thought anything good had to be incredibly complex and miserable to make, but there are a number of good cook books out there that de-mystify cooking quite well. It’s also why I love good cooking channels and websites since they can make you realize you’ve got more options in the pantry than you might have thought.
Buldak Nachos might be fun to try thanks for the recipe GOD Bless You
Thank you - you, too!
I need to get a bigger towel when I watch your videos. I’m drooling here. Can’t wait to make this.
Haha.. Thanks!
Thanks for sharing I really enjoy your videos. I will try this with cheese over noodles.
Thanks! Enjoy!
Yum, looks delicious! I will definitely try this. Thanks
Thanks - have fun!
This looks absolutely delicious!!
So good!
I think I might need to make this for dinner tomorrow night! My mouth is already drooling!
I think YES! =)
Oh yeah!! This looks great Mike!! 👍
Thanks! I love this stuff!
Well done chef
Thank you! 😊
Thank you for another great recipe! I have now subscribed!
Thank you for subbing and welcome to CPM world!
Made this last night and it was excellent! Definitely a keeper
Glad you liked it!!
Sounds like an early 70s dirt bike. I was riding my Buldak out in the desert....lol Great recipe. I'm making this soon! Thanks!
omg, tried this for dinner and everyone loved it.
Excellent!!!
Looks fantastic
Thank you!
Can't wait to try this! My son is getting a translation degree for Korean and plans to move to Korea.. he's not a spice fan, but will have to get used to some. (He introduced me to the gochugaru.. used it on a dish he prepared) thanks for the content! Appreciate you, man!
I appreciate it and hope you like it! Best of luck to your son!
Just made this. It is awesome. Taste is on point. Better than Korean restaurant ones. Family loved it. I have a hand torch so i used it to melt the cheese. If there's any leftovers, chop up chicken into bits and stirfry it with rice. Seriously addictive! And your pronunciation of the Korean words are great. Highly recommend this recipe.
Glad you liked it!!
I love my cheese but on this one I think I’ll go old school. Can’t wait to try it. BTW first video that I’ve seen of yours. Instant Sub.
Let me know how it goes, Gary, and welcome to CPM!
It looks delicious 😋 ❤
Thank you for introducing me to Gochujang paste a few videos back, it was a flavor revelation for me! 🌶️
My pleasure. Thank you!
Love that dish!!
Thank you - me, too!
Looks awesome. Can’t wait to try it. No cheese on noodles extra spicy.
Tried tonight, was awesome, added some thai chillies. Thanks for another 🔥 recipe. Your spicy teriyaki has become a staple in my house.
Buldak cheesy ramen sounds awesome... I'm gonna try that!
Please do - let me know what you think!
I made this two days ago. I made one change, I added 1 tbs of rice vinegar, it just seemed like the right thing to do. I added some extra chicken stock to the fire sauce and served it over home made ramen. It was so good.
hmmm , that sounds very nice , ill give it a try
Bro Awesome!!! I cooked this up but I got tied up grilling ribs so I left it marinating til the next afternoon I added the cheese . I toasted flour tortillas and put this in it and ate it like a burrito!! BADASS
Good stuff! Thanks!!
@@ChiliPepperMadness Welcome
Oh man this looks amazing. I'm going to make this and top nachos with it then bake the cheese on, tonight!
How did it go? Hope you enjoyed it!
@@ChiliPepperMadness it was so good, I actually ate half of it with corn chips, but then added it to seafood ramen the next day and was also very good.
Made this last night and it was amazing! A couple of people at the table were crying, I assume with joy. :)
I assume so, too! =)
Oh wow simple and looks delicious 😋. The cheese is unexpected, but I have a feeling it will match up well. Might have try a tofu version for my wife.
Thanks. Hope you enjoy! ;-)
I made this last night following your recipe. I probably put a bit too much honey in it but otherwise it was absolutely delicious, definitely spicy. I recommend adding the cheese. Given I’ve bought the proper Korean ingredients, I will certainly cook it again.
Thanks
Dave (Scotland)
So glad you liked it Dave!
Looks yummy!
Thank you!
Awwwww yeah making this for sure 🙌🙌
No cheese in ramen?!?!? You're missing out! When we were stationed in Seoul, one of the popular street foods was beef cheese ramen. Made with the good quality spicy Korean ramen, you add a slice or 2 of American cheese and thin sliced grilled beef. It's awesome. We never eat ramen without cheese anymore.
I like it! Sounds awesome, man. Wish I could have tried that.
That paste looks like something i would put on everything
Haha, doesn't it?! So good.
gochujang is definitely on my 'got to try' list..... what would be the best dish to experiment with it?
This would be a good one, or I have a spicy gochujang noodles recipe here and on the site. Easy to make!
SWEET!@@ChiliPepperMadness
I will give this a try if i ever come across those first two ingredients , or , at the least , the paste , never seen it around my stores yet , ill look through the international isle next trip since they usually have some nice stuff I love from around the world.
Hope you will find it! Let me know how the search goes.
Love certain foods baked with cheese, but not Korean dishes. Just meat, in or with, a spicy sauce and (cauli) rice, and we're ready to rock. Love your recipes and suggestions, though 👍🤙
Awesome, thanks!
You've given me an idea. That paste would make a remarkable rub for pulled pork. To the lab I go.
Yum
Thanks!
you have some real hank schraeder energy, i feel like if he had a cooking channel it would be like this
What apron do you have? Where can I buy it?
Nice. Thank you, Sir!
You are very welcome - enjoy!
YES! I like it hot! Gonna be made in my kitchen in the very near future. So...
1. Hotter, yes. I've never encountered bird's eye chilis (never looked for 'em either) but am familiar with piquin (similar but not the same). I've got nearly a quart of fresh ground habanero in the cupboard with two travelling shakers and two kitchen shakers. Yeah...
2. Garlic. I like plenty! Shhhh... I have a jar of roasted garlic puree in my fridge all the time. Super easy and inexpensive. Yes, there are plenty of times for fresh garlic. Sometimes they can be subbed with the roasted but it is quite a different flavor.
3. Quick comment on ginger: Buy a hand, take it home, peel the whole thing and pop it into a storage bag into the freezer. Better if you can vac seal some, but you gotta freeze it. Now, when you need it, take it out, grab your microplane and go to town. You won't believe it. Return whatever you don't plane to the freezer.
4. A little garnish. A little bit of chili flakes, some green onion for color (a little later in the process) a little bit of chili flakes, some green onion for color... I love this guy! Please Sir, may I have more heat??? 😂🤣😂
Love it, Michael - thanks a lot for sharing your passion for heat!
Hey Mike, every single recipe (food or chile) is fantastic!! This is quite a specific request - Recently I finished a bottle of Mikey V's Texas Exes hot sauce. DELICIOUS and HOT. Would you be able to release a copy-cat recipe for a sauce like that?
Keep on creating, keep on evolving your UA-cam & Website. You are the man brother.
Thanks so much! I'll have to get myself a bottle and check it out. =)
We use this basic sauce mix for stir frys too, my wife is japanese and a fellow chilli head, she knows it as korean yum yum sauce
Absolutely loving it!
That looks and sounds amazing. I can't wait to try it. Can you recommend other recipes that have the goochajang paste in them so that I'm not buying it for just 1 recipe?
Thanks! Yes, I have Gochujang Noodles here on UA-cam, but I have a LOT of other recipes on the site. Here's a link to start with: www.chilipeppermadness.com/chili-pepper-recipes/homemade-condiments-recipes/what-is-gochujang-and-why-you-need-it-now/
Scroll down to the How to Cook with Gochujang section for a bunch of different recipes.
Finally made this tonight and it was awesome! Marinated for 2 days. Stuck with the baseline recipe but next time I will add a few more chili peppers. It was good and spicy though with a ton of flavor. 🔥
I am happy to hear it, man. Enjoy!
There ae so many spicy ways to eat chicken, from Ancient Rome, to the American Colonies, to Buffalo Wild Wings, African Peri-Peri... Fascinating. Going to make this for my wife.
I hope you guys will enjoy it!
It seems very similar to a spicy seafood dish I would get at the KATUSA bar on post in Daegu, Korea. South Korea is a treasure trove of fantastic flavors. I'd love to go back there as a civilian just for the food. We made great friends there and also taught conversational English.
Enjoy the recipe!
A friend had cheese on his ramen and I thought that was pretty cray-cray. I don't think I would have ever tried it but I saw it as a topping option at one of LA's best ramen places so I tried it. It's darned good.
I bet. Thanks a lot for sharing your experience!
I bet this would make an awesome East / West street taco!
You bet! Let me know how you like it!
Is cheese a common ingredient in Korean cuisine?
Well, with the influence of global culinary trends and the popularity of fusion cuisine, cheese has already started to make its way into some modern Korean dishes. Cheese buldak, cheese tteokbokki, cheese ramyeon...
For more tender chicken pieces, add more water to the sauce to allow for longer cooking time. Just reduce the sauce when it's time to add the cheese.
It's pretty darn tender as-is, but go for it. =)
Looks awesome! Probably over rice for me! Maybe try it quesadilla style!
Sounds like a great plan to me - enjoy!
I have all the ingredients. I must try this
I hope you will! Enjoy!
it was amazing! I made it twice over the weekend! LOL .. TY!@@ChiliPepperMadness
I might have to try this with my bourbon barrel aged honey.
That honey sounds amazing!
❤❤❤
Love korean have all the ingredients, will make without cheese.
What a nice marinade! Imagine put a shot of bourbon. I have to try!
Let me know how it goes. Sounds yum!
Might make a interesting long roll sandwich
Great idea!
That is a lot of chilli flakes! 🌶
Oh yeah! You can dial it back, though, if desired.
Looks so dank. Going to try this with Bhut Jolkia and Scorpion peppers
Team Cheese
Enjoy, Jason!
Oh cheese on ramen is delish. As is creamy, cheesy Toowoomba
Enjoy!
The only person in my house that would eat this dish is me. I love spicy. And I would not eat it on a work night, knowing I would be on the bowl for at least an hour before even thinking of going to work. Lol😊
😊😊
I’m okay with it having cheese for sure, this is personal so bare that in mind, I have a weird thing about gooey or melty cheese. I like to add a cheese that becomes one with the sauce.
Yes, so good!
You twisted my arm to buy yet more chili flakes; I have an entire collection!
Haha... Sorry for that. But thank me later! =)
Definitely going to try this, without the cheese though. Looks delicious.
Sounds great - enjoy!
Cheesy for sure!
Mike looks like he needs to be alone with this one, LOL! I would love to make this but I would be eating it by myself because my partner can’t take any heat at all…and I would add a little cheese to it just because.
Haha, never! =)
it aint easy bein cheesy but that's the way to go
Try as pizza topping or flour tortillia.
Great idea!
I would probably skip the cheese and add some veggies. But I love the concept!
Make it your own!
@@ChiliPepperMadness will do, brother! I do love your passion. 🤌
No cheese in ramen??
A couple of slices of American cheese are a great addition to ramen and very Korean.
Yeah, you tell her! LOL.
No you had it right, Cheese Buldak Ramen is awesome. You should make it ASAP
Thanks, enjoy!
Cheesy ramen. French onion soup with noodles 😅
I bet that would be good over grits
Give it a try and let me know!
Move over Philly cheese steak.There`s a new Hottie in town
Haha - that's the spirit!
Looks like it might be good as tacos with some buttered flour tortillas
Absolutely!
This is Sunday dinner with white rice n cheese
There you go!
I would never skip honey! That spicy sweet combo is how see korean cousine.
I always figured people would combine their fire noodles with cheese because they secretly couldn't handle the spice by itself, so I've never attempted it. Was the taste really uplifting, because I may be persuadable (if I add some kind of flakes, maybe reaper, to compensate for the dairy)?
There is no reason to have vegetable oil or any kind of processed oils. Skip the oil in the marinade and cook with coconut oil for this dish.
Do it!
Team cheese!
I love Korean food!!! 😁 and Gochujang is delicious. Korean chilis might have less heat than normal chilis, but they make up for it with flavor. I'm definately going to try this recipe! 😀
Fun fact: often, Koreans will use powder chicken stock in their recipe because it contains MSG 😂
To answer your cheese question: is there a situation where something isn't better with Cheese? Although, I think the fat from the cheese will keep the Capsaicin on the tongue longer, so the dish might feel more spicy because of the cheese 😝
Haha, right? Enjoy it!
No section on how to use this like you often do so I would suggest possibly doing a burrito with that. Maybe some kind of marinated cabbage (spicy slaw), maybe green pappaya, definitely cheese, and perhaps rice in a tortilla.
Great suggestions. Enjoy!
That's what I was thinking throughout the whole video, that I wanna wrap it in a tortilla. 😋
Put that on a pizza crust
Great idea!
Without the cheese, it would be a nice recipe.
You can definitely enjoy it without cheese. It is often served that way.
You must cheesy ramen
In Korea its always served with cheese🙄
Always CHEESE! But, just invest in a blowtorch... it makes it so much easier.
Way late seeing this... but team no cheese for me.
✅
Made this tonight. Marinated for almost 6 hours and found it drew way too much moisture out of the chicken, marinade was soupy, will do 1 hour next time. Also, did anyone else follow this recipe exactly and find that the taste of the sesame oil was way too forward? I found it over powered everything?
No cheese, please
Correction: it’s pronounced bull- dahk
Am marinating this tomorrow for Wednesday with as usual a third of the amount of gochuchang!🥲 Can't wait to scoff it😁
Perfect! Let me know how it goes please.
@@ChiliPepperMadness Estupendo, absolutely fabulous Mike. Thanks so much a new regular for us.