Cheese Dakgalbi Korean Spicy Chicken Stir Fry (Print Version)
# Ingredients:
→ Marinate Chicken
01 -
500 g Boneless Skinless Chicken Thigh
02 -
2 cloves Garlic, minced
03 -
½ tsp Ginger, grated
04 -
3 tbsp Gochujang (Korean chili paste)
05 -
4 tsp Gochugaru (Korean chili flakes)
06 -
4 tsp Soy Sauce
07 -
4 tsp Sugar
→ Other
08 -
300 g Cabbage, chopped
09 -
1 medium Carrot, sliced
10 -
8 Perilla Leaves, chopped (stems removed)
11 -
1 Onion, sliced
12 -
3 Green Onions, chopped
13 -
1 cup Mozzarella Cheese, grated
14 -
⅓ cup Rice Cake (Tteokbokki), soaked in water
# Instructions:
01 -
Slice chicken thighs into medium bite-sized pieces and transfer to a bowl. In a small mixing bowl, combine garlic, ginger, gochujang, gochugaru, soy sauce, and sugar. Add the marinade to the chicken and let it sit for 30 minutes.
02 -
Chop the cabbage, perilla leaves (removing stems), green onions, and slice the carrot and onion. Soak the rice cake in water and set aside.
03 -
Heat cooking oil in a pan over medium heat. Stir fry cabbage, rice cake, carrot, and onion for 4 minutes.
04 -
Add the marinated chicken, perilla leaves, and green onions to the pan. Spread the ingredients evenly and cover with a lid to cook for 6 minutes.
05 -
Stir the ingredients and make space in the center of the pan. Add grated mozzarella cheese, cover with a lid, and cook until the cheese is melted. Serve immediately with warm rice.