Air Fryer Cheese Buldak (Korean Fire Chicken)
Air Fryer Cheese Buldak (Korean Fire Chicken) is made with gochujang, gochugaru, soy sauce, corn syrup or rice syrup; air fry at 400°F for 18 minutes to serve 4. 540 calories per serving.
Ingredients
Steps
- 1
Whisk gochujang, gochugaru, soy sauce, corn syrup, mirin, sesame oil, garlic, ginger, sugar, and black pepper into a smooth paste. Add the cubed chicken thighs and toss until fully coated. Marinate at least 30 minutes, or up to overnight in the refrigerator.
- 2
Toss the marinated chicken with 1 tbsp neutral oil and arrange in a single layer in the air fryer basket, working in two batches if needed. Crowding steams the meat instead of charring it.
- 3
Air fry at 400°F for 12 minutes, shaking the basket and redistributing the pieces at the 6-minute mark.
- 4
Air fry 3-4 minutes more until the edges are blackened in spots and a thermometer in the thickest cube reads 165°F internal.
- 5
Pile the shredded mozzarella and Monterey Jack over the chicken in the basket. Air fry at 400°F for 2-3 minutes until the cheese is fully melted and bubbling at the edges.
- 6
Scatter scallions, sesame seeds, and perilla over the top and serve straight from the basket with steamed rice.
Tip: Gochujang burns fast because of its sugar and starch. If the marinade is scorching before the chicken hits 165°F, drop to 375°F for the last few minutes rather than pulling the chicken early — buldak needs char, not carbon.
Why Air Fry This?
- ⏱️Ready in 18 minutes vs ~29 in a conventional oven — no preheating needed.
- 🔥Rapid air circulation delivers oven-quality results in a fraction of the time.
- ⚡Uses significantly less energy than heating a full-size oven for a single batch.
How did it turn out?
Share your result and inspire others
More Korean
Air Fryer Korean Chicken Skewers (Dakkochi)
Air Fryer Korean Chicken Skewers (Dakkochi) alternate chicken thigh and scallion under a gochujang-ganjang glaze; air fry at 400°F for 15 minutes until charred, sticky, and cooked to 165°F.
Air Fryer Korean Fried Chicken (Yangnyeom)
Korean Fried Chicken features chicken wings coated in potato starch and tossed in a gochujang-honey sauce; air fry at 380°F for 25 minutes until ultra-crispy.
Air Fryer Korean Street Toast (Gilgeori Toast)
Air Fryer Korean Street Toast layers a cabbage-egg patty, ham, and melted cheese between butter-toasted milk bread; air fry at 380°F for 18 minutes total, then sugar-sprinkle and stripe with ketchup.
Air Fryer Tteokgalbi (Korean Short Rib Patties)
Air Fryer Tteokgalbi are Korean short rib patties of coarsely ground beef with ganjang, grated pear, and garlic, finished with a glossy glaze; air fry at 380°F for 12 minutes.
Air Fryer Dakgalbi (Spicy Chicken)
Air Fryer Dakgalbi combines chicken thighs, gochugaru, gochujang, and sweet potato; air fry at 400°F for 22 minutes until fiery, tender, and charred at the edges.
Air Fryer Gyeranppang (Korean Egg Bread)
Air Fryer Gyeranppang bakes a lightly sweet batter around a whole cracked egg in individual cups; air fry at 325°F for 18 minutes until domed, golden, and the yolk is just set.