Spicy and Sweet Cheesy Dakgalbi
[Chicken Thigh Dish/Chicken Recipe] Hong Yang-gaeng’s Night – Cheesy Dakgalbi Perfect for the Hottest Days of Summer
Beat the summer heat with this delicious cheesy dakgalbi made with tender chicken thigh! This dish is perfect for those hot days, offering a delightful combination of spicy, sweet, and savory flavors with gooey melted cheese. Enjoy a satisfying meal that’s great as a main dish or a flavorful appetizer!
Main Ingredients- 300g chicken thigh meat, cut into bite-sized pieces
- 1/4 head of cabbage, roughly chopped
- 1/2 onion, thinly sliced
- 1/3 carrot, thinly julienned
- 1/4 green onion stalk, diagonally sliced
- 5 perilla leaves, rolled and thinly sliced
- 100g mozzarella cheese
- Pinch of parsley flakes (for garnish)
Spicy and Sweet Sauce- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp mirin (or cooking wine)
- 3 Tbsp oligodang (corn syrup) or mulyeot (rice syrup)
- 2 Tbsp guk-ganjang (soy sauce for soup) or regular soy sauce
- 1 Tbsp sugar
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp minced garlic
- 1 tsp black pepper
- 1/2 Tbsp toasted sesame seeds
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp mirin (or cooking wine)
- 3 Tbsp oligodang (corn syrup) or mulyeot (rice syrup)
- 2 Tbsp guk-ganjang (soy sauce for soup) or regular soy sauce
- 1 Tbsp sugar
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp minced garlic
- 1 tsp black pepper
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the chicken thigh meat to remove any impurities and pat it dry. Then, cut it into bite-sized pieces. If there are bones, remove them and use only the meat for a more enjoyable experience.
Step 2
Chop the cabbage into large pieces. Cabbage adds sweetness and a pleasant texture to the dakgalbi. Avoid chopping it too small, as it can become mushy when cooked.
Step 3
Julienne the carrot and thinly slice the onion. Carrots add a vibrant color, while onions contribute sweetness and depth of flavor.
Step 4
Roll the perilla leaves tightly and slice them thinly into strips. Adding perilla leaves towards the end of cooking helps preserve their fragrant aroma.
Step 5
Now, let’s make the delicious sauce! In a bowl, combine 4 Tbsp gochugaru, 4 Tbsp mirin, 3 Tbsp oligodang, 2 Tbsp soy sauce, 1 Tbsp sugar, 4 Tbsp gochujang, 2 Tbsp minced garlic, 1 tsp black pepper, and 1/2 Tbsp toasted sesame seeds. Mix everything thoroughly until well combined. (Tip: Making the sauce in advance allows the flavors to meld better, resulting in a tastier dish.)
Step 6
Add half of the prepared sauce to the chicken thigh pieces and mix well, ensuring each piece is coated. Let it marinate for about 10 minutes for the flavors to penetrate the chicken.
Step 7
Heat a wide, deep pan over medium-high heat and add a generous amount of cooking oil. Add the marinated chicken and stir-fry until the surface is lightly browned. Cooking at high heat helps to seal in the juices, keeping the chicken tender and moist.
Step 8
It’s best to use a flat-bottomed pan with a lid for cooking dakgalbi. This allows for even cooking when you add the vegetables and helps to trap steam. A dedicated dakgalbi pan is ideal if you have one.
Step 9
Once the chicken is partially cooked, add the chopped cabbage, julienned carrots, and sliced onions to the pan. Stir-fry them with the chicken. The vegetables will release their moisture, helping to cook the dakgalbi evenly.
Step 10
Add the remaining sauce to the pan and continue to stir-fry over medium-high heat until everything is well combined and the sauce coats the chicken and vegetables. Be careful not to let the sauce burn.
Step 11
Once all the ingredients and sauce are mixed, cover the pan with a lid and reduce the heat to medium-low. Cook for about 10 minutes, or until the chicken is fully cooked through. Stir occasionally to prevent sticking.
Step 12
After the chicken is cooked, remove the lid and increase the heat to medium-high. Stir-fry for another 1-2 minutes. This step helps to thicken the sauce, creating a richer and more flavorful dakgalbi.
Step 13
Transfer the cooked dakgalbi to a serving plate, arranging it on the sides. Place the mozzarella cheese in the center. Microwave for about 2 minutes and 30 seconds, or until the cheese is fully melted and gooey. (Tip: You can also use an oven or an air fryer to melt the cheese.)
Step 14
Finally, sprinkle with parsley flakes for a beautiful garnish. Your delicious cheesy dakgalbi is ready to be enjoyed! Savor the fantastic combination of spicy, sweet chicken and stretchy, melted cheese!
