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This cheese dakgalbi recipe brings the vibrant flavors of Korean street food right to your kitchen. The combination of spicy marinated chicken, vegetables, and gooey melted cheese creates an irresistible one-pan meal that's perfect for weeknight dinners or weekend gatherings.
I first discovered dakgalbi during a trip to Seoul where I watched street vendors expertly stir fry this dish on large circular griddles. The combination of spicy and cheesy flavors was immediately addictive and I knew I had to recreate it at home for family dinners.
Ingredients
- Boneless skinless chicken thigh pieces: Provide rich flavor and stay tender even with high heat cooking
- Gochujang: Korean red pepper paste adds the signature spicy sweet flavor that forms the foundation of the dish
- Gochugaru: Korean red pepper flakes bring additional heat and depth look for coarse ground flakes for authentic flavor
- Soy sauce: Enhances the savory umami elements choose a good quality low sodium variety
- Cabbage: Adds freshness and soaks up the delicious sauce
- Perilla leaves: Offer a unique minty basil like flavor find them at Korean markets
- Rice cakes: Chewy Korean tteokbokki add wonderful texture and are worth seeking out
- Mozzarella cheese: Creates that Instagram worthy cheese pull moment
Step-by-Step Instructions
- Prep Ingredients:
- Begin by soaking rice cakes in cold water for at least 15 minutes to soften them. This prevents them from being too hard in the final dish. Meanwhile cut chicken thighs into bite sized pieces about 1.5 inches each. Chop all vegetables into similar sized pieces ensuring even cooking.
- Create Marinade:
- Mix minced garlic grated ginger gochujang gochugaru soy sauce and sugar in a bowl until well combined. The marinade should be thick and vibrant red. Pour over chicken pieces and massage with your hands ensuring each piece is fully coated. Allow to marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.
- Cook Vegetables:
- Heat a large skillet or wok over medium high heat and add a tablespoon of neutral cooking oil. Add cabbage sliced carrots drained rice cakes and onion. Stir fry for 4 minutes until vegetables begin to soften but still maintain some crunch. The vegetables will continue cooking with the chicken.
- Add Chicken and Aromatics:
- Add the marinated chicken perilla leaves and green onions to the pan spreading everything into an even layer. Cover with a lid and let cook for 6 minutes allowing the chicken to release its juices and flavor the vegetables. The steam trapped under the lid helps cook everything evenly.
- Cheese Finale:
- Stir everything well then create a well in the center of the pan. Add the grated mozzarella cheese to this center spot and cover again with the lid. Cook for 2 to 3 minutes until the cheese is completely melted and begins to bubble. Just before serving stir everything together creating cheese pulls throughout the dish.
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The perilla leaves might seem like an unusual ingredient but they truly elevate this dish with their unique herbal flavor. My daughter initially picked them out but now specifically requests extra perilla leaves whenever I make dakgalbi. Their slightly minty anise like flavor cuts through the richness of the cheese and spice.
Making It Authentic
Traditional dakgalbi originated in Chuncheon a city in South Korea and was typically made with chicken ribs rather than boneless thighs. The dish gained popularity in the 1960s as an affordable meal and has since evolved into numerous variations. The cheese addition is actually a more modern twist that has become extremely popular in Korea especially among younger generations. For the most authentic experience serve with bowls of rice and kimchi on the side.
Ingredient Substitutions
If you cannot find perilla leaves substitute with a combination of mint and basil leaves for a similar aromatic effect. Sweet potato glass noodles can replace rice cakes if needed though the texture will be different. For a lower spice version reduce the gochujang by half and add a tablespoon of tomato paste to maintain the rich color and depth of flavor.
Serving Suggestions
In Korea this dish is often enjoyed as part of a communal meal where everyone eats directly from the pan placed in the center of the table. For a complete Korean feast serve with steamed short grain rice kimchi and small side dishes called banchan. After most of the dakgalbi is eaten Koreans often add cooked rice to the remaining sauce in the pan creating a delicious fried rice that captures all the remaining flavors.
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Frequently Asked Questions
- → What is Cheese Dakgalbi?
Cheese Dakgalbi is a Korean dish made with marinated chicken stir-fried with vegetables and finished with melted mozzarella cheese.
- → Can I make this dish less spicy?
Yes, you can reduce the spiciness by using less gochujang and gochugaru. Adding more cheese can also soften the spice level.
- → Do I need perilla leaves?
While perilla leaves add an authentic flavor, you can skip them or replace them with fresh basil or other herbs.
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken thighs with chicken breasts, but thighs tend to stay juicier during cooking.
- → What should I serve with Cheese Dakgalbi?
Serve it with steamed rice or noodles to soak up the delicious sauce. Kimchi and other banchan (side dishes) also pair well.
- → Can I use pre-cooked rice cake?
If your rice cakes are pre-cooked, you can skip soaking them, but ensure they are soft and pliable before cooking.