Spicy Cheese Dakgalbi: Perfect with a Drink or as a Meal!
Melt Away Stress with this Sweet and Spicy Cheese Dakgalbi, Made Right at Home!
Dip a piece of savory dakgalbi into gooey cheese for a bite that’s pure bliss! It’s the perfect stress reliever, a delightful treat for any occasion. Make it this weekend to share with your family – it’s so good, it’ll disappear in a flash, from the dakgalbi itself to the final fried rice. We’ve detailed every step to ensure even beginners can master this delicious dish!
Main Ingredients
- 600g Boneless Chicken Thighs or Tenderloins, cut into bite-sized pieces
- 200g Tteokbokki Rice Cakes (tteok), soaked briefly if hard
- 2 cups Shredded Mozzarella Cheese (generous amount recommended for maximum gooeyness)
- 5 Large Napa Cabbage Leaves, cut into generous pieces
- 1/2 Medium Onion, thinly sliced
- A small piece of Carrot, thinly sliced
- 1/2 Scallion (Green Onion), cut into large pieces
- 2 Korean Green Chilies (Cheongyang peppers), finely chopped (adjust to your spice preference)
- 1 Red Bell Pepper, finely chopped (for color and mild sweetness)
Dakgalbi Sauce Ingredients
- 2 Tbsp Gochujang (Korean red chili paste)
- 3 Tbsp Gochugaru (Korean red chili flakes, fine grind)
- 2 Tbsp Soy Sauce (jin ganjang)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Grated Onion (adds natural sweetness and helps bind the sauce)
- 1/2 Tbsp Minced Ginger (optional, but adds a nice aromatic touch)
- 1 Tbsp Curry Powder (a secret ingredient for unique flavor!)
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- A splash of Mirin (rice wine) or cooking wine
- 2 Tbsp Gochujang (Korean red chili paste)
- 3 Tbsp Gochugaru (Korean red chili flakes, fine grind)
- 2 Tbsp Soy Sauce (jin ganjang)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Minced Garlic
- 2 Tbsp Grated Onion (adds natural sweetness and helps bind the sauce)
- 1/2 Tbsp Minced Ginger (optional, but adds a nice aromatic touch)
- 1 Tbsp Curry Powder (a secret ingredient for unique flavor!)
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- A splash of Mirin (rice wine) or cooking wine
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash everything thoroughly and cut them according to the recipe. Having everything prepped and ready makes the cooking process much smoother and more enjoyable.
Step 2
Marinate the chicken to remove any gamey flavor. Sprinkle the chicken pieces with mirin and black pepper, then toss gently. Cut the chicken into bite-sized pieces. This step not only tenderizes the chicken but also infuses it with flavor.
Step 3
In a mixing bowl, combine all the dakgalbi sauce ingredients. Whisk them together until you have a smooth, uniform paste. Add the prepared chicken pieces to the bowl and mix well, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. The longer it marinates, the deeper the flavor will be.
Step 4
While the chicken is marinating, prepare your vegetables. Slice the onion and scallion into thick strips. Cut the carrot into thin, elegant slices. Finely chop the Korean green chilies for a spicy kick and the red bell pepper for a touch of sweetness and vibrant color.
Step 5
Prepare the tteokbokki rice cakes; if they feel hard, soak them in cold water for a few minutes, then cut them in half. Cut the large napa cabbage leaves into bite-sized pieces that are easy to eat. Halving the rice cakes helps them cook more evenly and absorb the sauce better.
Step 6
Now, let’s start cooking! Heat a large skillet or wok over medium heat and add a generous drizzle of cooking oil. Spread the sliced onions evenly across the bottom of the pan. Sautéing the onions first helps prevent the sauce from sticking and adds a subtle sweetness to the dish.
Step 7
Once the onions become slightly translucent, add the marinated chicken pieces to the pan. It’s best to add all the marinade along with the chicken for maximum flavor.
Step 8
Continue to stir-fry over medium heat until the chicken is about halfway cooked through. Be careful not to overcook it at this stage, as it will continue to cook with the other ingredients. Overcooking can make the chicken tough.
Step 9
When the chicken is half-cooked, add the prepared rice cakes and the napa cabbage to the pan. Stir everything together and continue to cook over medium heat until the rice cakes are tender and the cabbage is wilted and softened.
Step 10
Add the thinly sliced carrots to the pan. Stir-fry them along with the other ingredients. The carrots will add a lovely crunch and boost the nutritional value of the dish.
Step 11
Finally, toss in the chopped scallions, Korean green chilies, and red bell pepper. Stir-fry vigorously over medium-high heat for a minute or two until the vegetables are just tender-crisp. Adding the chilies at this stage will enhance their aroma and flavor without making them mushy.
Step 12
Turn the heat up to high and give everything a final, quick stir-fry. You want to cook just until the vegetables are tender-crisp and the sauce has thickened slightly, coating all the ingredients beautifully. Immediately turn off the heat to prevent the vegetables from becoming overcooked.
Step 13
Now for the best part – the cheese! Sprinkle the shredded mozzarella cheese generously over the center of the dakgalbi. Cover the pan with a lid and reduce the heat to low. Let it cook for about 10 minutes, or until the cheese is beautifully melted and gooey. For an extra touch of elegance, sprinkle with dried parsley flakes before serving. Enjoy that glorious cheese pull!
