This Korean Chicken Recipe Has an Insanely Creamy Dip

Talia Cortez (@taliacor)

Meya Cortez (@meyarrr),
Jerome Jocson (@emowredge)

Dan Aragon (@danaraganowns)
Annika Hernandez (@anneequa_)

Because Korean pop culture has completely infiltrated our collective psyche, dishes like buldak, or spicy chicken with cheese, are no longer completely foreign. Instead, they’re found in almost every Korean restaurant, as popular as barbeque and samgyupsal, and perfect for pulutan.

If you think that this dish is complex, it’s not. The only thing you’d need to buy is gochujang, but otherwise, all the ingredients in this recipe are very accessible, making a Korean restaurant experience easy to recreate at home. You can even add a twist to it like we did, by adding corn to the creamy dip made with Lady’s Choice Real Mayonnaise–the kernels give you a sweetness that’s a great foil to the grilled chicken’s chili-laden heat.

We used Lady’s Choice Real Mayonnaise to make this recipe better. Find out more about their products and where to get them here: websiteFacebookwhere to buy them.

Korean Corn and Chicken with Cheese Recipe



Serving Size

2-4 people

Active Time

45 mins

Total Time

45 mins

  1. To make the cheese mixture, combine cheddar cheese, mozzarella cheese, Lady’s Choice Real Mayonnaise, and corn in a bowl.
  2. Set aside.
  3. In a small bowl, mix together gochujang, rice wine, brown sugar, and sesame oil.
  4. Set aside.
  5. Season the chicken with salt and pepper.
  6. In a pan over medium heat, add the oil then the chicken.
  7. Sear the chicken until well browned, then add the sauce mixture.
  8. Cook the chicken and the sauce until chicken is cooked through and the sauce is thickened, about 8-10 minutes.
  9. Turn heat to low and make a well in the center of the chicken, pushing the chicken towards the sides of the pan.
  10. Add in cheese, Lady’s Choice Real Mayonnaise, and corn mixture into the center and spread evenly.
  11. Cover the pan with a lid and cook until cheese is fully melted, about 5 minutes.
  12. Remove from heat and serve, garnishing with spring onions.

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