Hello, hello. Welcome back to another post on my food blog! Let’s take a deeper look at one of my BEST original Korean-Italian Fusion recipes from last year. This one is called Cheese Buldak Cavatelli, or Korean-Style Fire Chicken with Cavatelli Pasta. It’s sooo easy and simple to make so let’s get to it.
What is Cheese Buldak?
Well, it’s an extremely popular Korean dish that is served in a lot of different restaurants across the world. The “CHEESE” of choice here is usually.. none other than, fresh MOZZARELLA (for its amazing ooey gooey properties). Helps with the cheese pull when eating, but really you can use any cheese you like!
“Buldak” literally translates to “Fire Chicken” in Korean. It’s basically a simple chicken dish that’s known for its signature spicy gochujang sauce. Many people make their own versions of it. I’ve made for you one of the more simpler versions and I’ve made it a bit milder in spice level for the average person to eat and enjoy (like my wife).
Why Cavatelli? And do I need to make it fresh?
Cavatelli.. or Cavatelli Rigate (ridged) is a type of pasta that’s shaped like a shell and resembles a miniature hot dog. I chose to use this shape because of its ability to hold the sauce well inside the opening. It also pairs well with meat dishes so it’s extremely versatile.
No need to make it fresh! You can just use the store-bought ones and it’ll taste just as good and save you tons of time and effort (you would just need to adjust the timing of when to put in the pasta into the boiling water to match the cooking of your chicken). However, if you want to be fancy and impress your guests, then by all means go for it and make your own fresh pasta! You can even store it in the freezer and use for another time if anything.
Variations
- Spicy sauce: There are many different variations to this dish, in terms of spice level and sauce ingredients. For instance, you may make the sauce with Sprite instead of honey! Or you could even add both! You could even swap out the peppers with a delicious jalapeno pepper, or maybe a spicy chili pepper from your native country. The possibilities are endless.
- Cheese: Like I said before about the cheese, mozzarella is the uniformly selected cheese to use for this dish, but you aren’t confined to just using that. You may use whatever you love and enjoy!
- Protein: Chicken is what the dish was named after, but you may choose to use whichever protein you want! I’ve made it with pork/beef/tofu and they were all delicious.
Don’t worry, be happy. We can make it work out in the end no matter what!
Cheese Buldak is definitely a crowd pleaser and it’s sure to please your audience, no matter what background you’re from. The sauce can be customized to your liking and spice tolerance and the protein could be swapped with whatever you love most. The best part of it all? It could be done in 20 minutes or less! Why wait to try it? Let’s make some Cheese Buldak Cavatelli. Yummmy!
Chicken Thighs – I’m using boneless and skinless thighs from H-Mart
Cavatelli Pasta – I chose this pasta shape because it carries the sauce well! (You may use fresh pasta or use the store-bought dried ones.
Gochujang – For the sauce (may add more depending on spice tolerance)
Garlic/Ginger – Aromatics
Gochugaru – For the sauce (may add more and finely grind in mortar with pestle)
Honey – For sweetness in the sauce (may use Sprite reduced)
Mirin – For the sauce (adds a little sweetness and acidity)
Soy Sauce – Adds salty and savory flavor to the sauce
Korean Red Chili Peppers – For color and spice (may keep seeds in for extra kick)
Scallions – for garnish
Sesame Seeds – for garnish (optional)
Fresh Mozzarella Cheese – for garnish (may substitute with your favorite cheese, or omit)
Here’s a list of other Korean-Italian Fusion recipes you may love:
Cheese Buldak Cavatelli
Cheese Buldak Cavatelli is another original Korean-Italian Fusion recipe! Cheesy Korean-style FIRE CHICKEN + Fresh Cavatelli? Yes, please!
Ingredients
- For the Sauce (mild version):
- 1 tbsp gochujang (add another tbsp for spicier taste)
- 3 cloves garlic, minced
- 1 tsp ginger, minced (optional)
- 2 tbsp mirin
- 2 tbsp soy sauce
- 3-4 tbsp gochugaru (may add more to make spicier)
- 2 tbsp honey (or Sprite, see notes if using)
- 2 Korean Red chili peppers, de-seeded and finely minced (may keep seeds in for spicier version)
- Splash of sesame oil
- Pinch of freshly ground black pepper
- For the Chicken:
- 8 oz Cavatelli Pasta (fresh, frozen, or dried), cooked 2 minutes before al dente
- 2 Chicken Thighs (boneless, skinless), chopped into bite-sized pieces
- 2 stalks scallions, chopped for garnish
- 8-16 oz Fresh Mozzarella Cheese, chopped into small pieces (or may use shredded) for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions
Boil some water in a medium stock pot for the pasta.
Prep your ingredients for the sauce. Mince the garlic. Mince the Korean red chili peppers (may keep the seeds in to make a spicier version). Combine these into a large mixing bowl with gochujang, soy sauce, mirin, honey, gochugaru, sesame oil and a pinch of freshly ground black pepper. Mix it all well until a nice paste is formed.
Chop chicken thighs into small bite-sized pieces and mix it into the sauce until every chicken piece is covered. Set it aside. You can go ahead and start the oven on broiler setting.
Heat up a large nonstick pan on medium-high heat until pan is nice and hot. Add in a splash of olive oil and throw in your marinated chicken pieces. Cook for about 2 minutes and add in a few tbsp of cold water to prevent the chicken from burning. Lower the heat to medium/med-low and cover it with a lid and cook for about 2 minutes. Meanwhile, cook your pasta in the boiling water until 2 mins before al dente (from package instructions). If using fresh pasta, cook your cavatelli for about 3 minutes or until floating to the surface. Open lid and flip the chicken bits to cook the other side as well. Cover and cook for another 2 minutes.
Then, add in your cooked pasta and stir well to coat with sauce. Cook for another 2 minutes until pasta is al dente.
Chop up some fresh mozzarella in to small pieces and add it on top of the cooked pasta/chicken in the pan. Then take it off the heat and throw it into the oven on BROIL. Cook for about 3-5 minutes, until cheese is melted (keep a close eye on it not to overcook/burn). Then take it out and plate it.
Top it off with some chopped scallions and sesame seeds and enjoy! Yummmy.
Notes
If using Sprite, you would have to reduce it in a saucepan for a few minutes and then incorporate it into the sauce. As always, make sure you check to see if chicken is cooked through before you serve (165 degrees F)
