Spice up your rice cooker routine with our Cheesy Buldak Chicken Rice recipe. Fiery chicken cooked with rice, all in one pot – with lots of cheesy goodness!

When I first posted this on my IG stories right after making it, my DM section BLEW UP! Everyone wanted this recipe, and they want it now. This is a Cheesy Buldak Chicken Rice all made in one-pot in a rice cooker! This is truly scrumptious and oh-so-easy, and turned out much better than I could ever expect.

If you’re a fan of spicy Korean flavours and the convenience of a rice cooker, this recipe is for you. Imagine tender, juicy chicken thighs infused with the fiery goodness of gochujang and gochugaru, cooked along with rice, all topped off with a generous blanket of melted cheese. Are you drooling yet? Because I sure am!

What is Buldak Chicken?

Buldak Chicken, also known as “fire chicken,” is a popular Korean dish known for its fiery spiciness, addictive flavour and satisfying kick! By the way, I have a stove top Buldak Chicken recipe right here. It typically consists of marinated chicken cooked with a spicy sauce made from gochujang (Korean chili paste), gochugaru (Korean chili flakes), garlic, ginger, and other seasonings. Its heat is meant to be intense, but making it at home means that you can always adjust the spice levels!

Why You’ll Love This Recipe

Quick, Easy and Convenient: A few quick mixes, and then hands off cooking! No need for multiple pots and pans – this recipe is made entirely in your rice cooker, making cleanup a breeze.
Bold Flavours: This homemade buldak sauce recipe is a customisanble symphony of spicy, sweet, and savory flavors that’ll keep you coming back for more.
Cheesy Goodness: Who can resist a blanket of melted cheese over tender chicken and fluffy rice? It’s comfort food at its finest!

What Rice Cooker To Use?

Rice cookers are an Asian kitchen essential, especially for those who love fuss-free cooking. As with this recipe and all other rice cooker recipes on the blog – ANY rice cooker will work! Of course, I love my ultra-reliable Zojirushi!

Zojirushi NS-ZCC10 Neuro Fuzzy Cooker
Zojirushi NS-ZAQ10 Micom Fuzzy Logic (the exact one I purchased – this is the same as the model above; it’s labelled differently in Singapore/Southeast Asia. This is a ‘Made in Japan’ model.)

What if I don’t have a rice cooker?

You can cook this over stove top too – just use your typical stovetop rice measurements and cooking method. It would however require a bit more guesswork! You would not be able to see if the rice is cooked through since the top is covered with the chicken. I dare to venture as long as the chicken is cooked all the way through, the rice should also be cooked.

Key Ingredients for Rice Cooker Buldak Chicken Rice

Rice: The main carbs in this recipe – rice! The rice you use does not matter, use your favourite kind and adjust the water level accordingly. For regular Jasmine white rice, the ratio is 1 cup of rice to 1 cup liquid. I’m using brown rice today for extra fibre, make sure to adjust the water level accordingly. Brown rice usually needs slightly more liquid than white, but I follow the white rice measurements because I prefer a bit more chew to my brown rice.
Chicken Thighs: Tender and juicy, boneless chicken thighs are the perfect choice for this recipe! You can use breast too, but nothing beats the juiciness of thighs in the rice cooker. Any fat on the thighs will also melt into the rice underneath for a burst of flavour.
Gochujang & Gochugaru: These Korean chili paste and flakes add a spicy kick and depth of flavour to the dish. Adjust the gochugaru according to your spice tolerance – but it’s called FIRE CHICKEN for a reason!
Honey & Soy Sauce: Balancing out the heat with sweetness and umami. You can also use brown sugar or sugar in place of honey.
Cheese: Because everything is better with cheese! The cheese also helps to offset a bit of the heat. I use my favourite blend of sharp cheddar and mozzarella cheese for the perfect pull + flavour combo.

Key Steps to Making Rice Cooker Buldak Chicken Rice

1. Prep Chicken and Marinade

Cut chicken thighs into about 1-inch pieces and add to a bowl. Add all of the marinade ingredients, and mix to combine. Set this to one side, while you prepare the rice.

Rinse rice a few times until the water runs clear. Top up with water.

2. Layer the Rice and Chicken

Add rice to the cooker, then top with water.

Next, add the marinated chicken over the rice in an even layer. If there are any leftover marinade, pour it all in!

3. Cook to Perfection

Close the lid and turn the rice cooker on. Let the rice cooker work its magic!

4. Cheese it Up

Once the rice cooker is done, immediately (but careful of the steam) open the rice cooker lid.

Sprinkle cheese over the chicken and close back the lid. Let the cheese melt in the residual heat, for about 5 minutes or so. Once cheese melts, dish is ready! Stir the pot before serving.

5. Serve and Enjoy!

Garnish with spring onions, sesame seeds and crushed roasted seaweed before serving.

How to Serve

This Cheesy Buldak Chicken Rice is best enjoyed piping hot, straight from the rice cooker – while the cheese is all nice and melty and oozy! If you’re not ready to serve it yet, I recommend keeping it warm in the rice cooker! The cheese will stay melty until you’re ready to serve.

Serve it as a hearty main course for a cozy dinner at home, or impress your guests with a flavorful one-pot meal at your next gathering. Pair it with your favourite Korean side dishes for an authentic experience, or enjoy it as is for a satisfying meal on its own!

I love eating this wrapped in roasted seaweed, lettuce leaves and with Korean side dishes.

I didn’t add any vegetables to the rice cooker, but you can! I would LOVE to have added corn over the top.

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