Kitchen Sooda | Spicy Fire Chicken with Cheese

There is just something about eating spicy food in a patio late at night that makes it so good.  I enjoy the spicy fire chicken with cheese (or more formally known as cheese buldak) at Kitchen Sooda in ktown in Los Angeles.  The late night dinners here bring back a lot of fun memories.  The fire chicken dish here is delicious, but it can get a little salty and too cheesey.  I like to make this at home so I can control the amount of sodium that goes into the dish. Korean dishes tend to have more salt than I am normally used to. Of course cheese is optional for the lactose intolerant, but definitely add this if you can! Here is how to recreate the exact same cheese buldak from Kitchen Sooda!


  • 2 pounds of chicken breast, cut into 3/4 or 1 inch cubes
  • ½ cup hot pepper flakes
  • 2 to 3 tablespoons hot pepper paste
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable or corn oil
  • ½ teaspoon ground black pepper
  • ⅓ cup raw honey
  • 6 large garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 1 pound mozzarella cheese (optional), cut into small pieces
  • 1 cup of sliced rice cake
  • 1 green onion, chopped
  • ¼ cup water


  • Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.
  • Add the chicken and mix well by hand.
  • Heat up a skillet with 1 tablespoon vegetable oil.
  • Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.
  • Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan.
  • Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.
  • Uncover, stir and turn over the chicken with a wooden spoon.
  • Add the rice cakes to the top of the chicken.
  • Turn down the heat to “very low.” Cover and let cook another 10 minutes, until the chicken is fully cooked.
  • If you’re using cheese, pre-heat the oven broiler.
  • When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.
  • Remove and sprinkle with the chopped green onion.