Cheesy Dakgalbi: The Perfect Blend of Spicy and Savory
A Special Meal the Whole Family Will Love: Cheesy Dakgalbi
Experience the delightful combination of tender boneless chicken thighs, fluffy potatoes, and gooey cheese! This Cheesy Dakgalbi is so satisfying, you’ll want to eat it instead of rice. It makes for a perfect, hearty meal. The spicy sauce-marinated chicken, paired with the irresistible stretch of warm cheese, is sure to melt away your stress. Make an ordinary day extraordinary with this delightful dish!
Main Ingredients- 500g boneless chicken thigh meat (cut into bite-sized pieces, skin and bone removed)
- 1 handful wide glass noodles (about 50g)
- 3 small potatoes (about 300g)
- 1/3 carrot (about 50g)
- 1/4 head napa cabbage (about 250g)
- 1/2 onion (about 175g)
- 1 Tbsp minced garlic (or 3 cloves garlic)
- Mozzarella cheese, about 150-200g (adjust to taste)
Spicy & Sweet Sauce- 2 Tbsp raw sugar or sugar
- 3 Tbsp gochugaru (Korean red pepper flakes)
- 7 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp curry powder (for extra flavor!)
- 2 Tbsp rice wine or mirin
- Pinch of black pepper
- Pinch of ginger powder (or 1/2 tsp minced ginger)
- 2 Tbsp raw sugar or sugar
- 3 Tbsp gochugaru (Korean red pepper flakes)
- 7 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1/2 Tbsp curry powder (for extra flavor!)
- 2 Tbsp rice wine or mirin
- Pinch of black pepper
- Pinch of ginger powder (or 1/2 tsp minced ginger)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients for your Dakgalbi. Cut the boneless chicken thighs into bite-sized pieces. Prepare the potatoes, carrots, cabbage, and onions by cutting them into pieces that will cook evenly with the chicken. You can slice or mince the garlic.
Step 2
Soak the wide glass noodles in hot water for about 30 minutes until softened. Since the noodles will be added towards the end of the cooking process, it’s convenient to have them ready beforehand. Soaking ensures they cook through nicely.
Step 3
Let’s make the flavorful sauce for your Dakgalbi! In a bowl, combine the raw sugar (or sugar), gochugaru, gochujang, soy sauce, curry powder, rice wine (or mirin), black pepper, and ginger powder (or minced ginger). Mix well with a spoon until the sauce is smooth and all ingredients are evenly incorporated.
Step 4
Slice the potatoes into thick, flat pieces about 1cm thick. Cut the carrots into 0.5cm thick strips. Heat 1-2 tablespoons of cooking oil in a pan over medium-high heat. Add the sliced potatoes and carrots and stir-fry until they are lightly browned and most of the oil is absorbed. Pre-frying the potatoes like this helps them maintain their fluffy texture without falling apart. Set aside the fried potatoes and carrots in the bowl with the sauce.
Step 5
Now, it’s time to cook the chicken. Add 1-2 tablespoons of cooking oil to a pan and heat over high heat. Add the bite-sized chicken thigh pieces. Sprinkle with 2 tablespoons of rice wine (or mirin), black pepper, and ginger powder (or minced ginger) to remove any gamey smell and enhance flavor. Once the chicken turns white on the outside, add it to the bowl with the sauce and mix to marinate. (Alternatively, you can add the sauce directly to the pan with the chicken).
Step 6
Begin cooking the Dakgalbi. Add the marinated chicken, potatoes, and carrots to a pan and bring to a simmer. Once it starts bubbling, reduce the heat to low. Stir occasionally with a spatula to prevent it from sticking to the bottom. Cooking it gently over low heat is key to avoid burning.
Step 7
Prepare another pan. Add 1-2 tablespoons of cooking oil over high heat. Add the shredded cabbage, sliced onion, and sliced garlic. Stir-fry until the cabbage softens and the vegetables are lightly browned. Make sure to separate the cabbage leaves as they cook so they fry evenly.
Step 8
Add the soaked glass noodles to the stir-fried vegetables from step 6. Stir continuously to ensure the noodles cook through and don’t stick together. Keep stirring to prevent clumping.
Step 9
Now, transfer the stir-fried vegetables and noodles to the pan where the chicken is cooking. Add about 100ml of water to achieve your desired consistency. You can adjust the amount of water to your preference – use less for a thicker sauce, or more for a saucier dish.
Step 10
Combine all the ingredients thoroughly. Taste the Dakgalbi, and if it needs more seasoning, add a little more soy sauce. Don’t be afraid to add plenty of vegetables; they cook down significantly when mixed with the chicken and sauce, making the dish even more delicious.
Step 11
Your delicious Spicy Dakgalbi is ready! Enjoy the fluffy potatoes, the crisp vegetables, and the perfectly cooked, chewy yet tender glass noodles. The combination of textures and flavors is truly outstanding.
Step 12
Now, let’s add that irresistible cheesy goodness! Sprinkle a generous amount of mozzarella cheese over the Dakgalbi in the pan. Cook over medium-high heat until melted, or cover the pan on low heat after sprinkling the cheese. Once the cheese is melted, mix it in with the Dakgalbi and enjoy the creamy texture.
Step 13
Your Cheesy Dakgalbi, a perfect harmony of spicy and savory, is complete! You can enjoy the original spicy Dakgalbi flavor, or mix in the rich, melted cheese for an even more indulgent experience. Either way, it’s incredibly delicious. Serve it with a warm bowl of rice for a satisfying meal!
