Korean Cheese Dakgalbi
Experience the ultimate Korean comfort food with this vibrant stir-fry that combines spicy marinated chicken, chewy rice cakes, and a blanket of gooey melted cheese. This week's recommendation brings a thrilling balance of heat and umami to your dinner table, making it a perfect conversation starter.
Ingredients
- Boneless chicken thighs, bite-sized600 g
- Gochujang (Korean chili paste)3 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soy sauce2 tbsp
- Honey or brown sugar2 tbsp
- Garlic cloves, minced4 pcs
- Fresh ginger, grated1 tsp
- Green cabbage, chopped200 g
- Sweet potato, thinly sliced1 stk
- Korean rice cakes (Tteok), soaked1 cup
- Shredded mozzarella cheese1.5 cups
- Green onions, sliced2 stk
- Sesame oil1 tbsp
Instructions
In a bowl, whisk together the gochujang, gochugaru, soy sauce, honey, minced garlic, ginger, and sesame oil. Toss the chicken pieces in the marinade until well coated and let sit for 10 minutes.
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the sliced sweet potato and cabbage, stir-frying for 3-4 minutes until they begin to soften.
Add the marinated chicken and the soaked rice cakes to the skillet. Cook for 8-10 minutes, stirring frequently, until the chicken is cooked through and the sauce forms a thick, glossy glaze.
Clear a space in the middle of the pan or simply sprinkle the mozzarella cheese over the top. Cover the skillet with a lid for 2 minutes until the cheese is bubbling and completely melted.
Remove from heat and garnish with sliced green onions. Serve immediately straight from the pan to enjoy the melting cheese pull.
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