Dakgalbi with Cheese - Korean Spicy Chicken Stir Fry
Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.
Servings 6 servings
Stir Fry Ingredients:
- 600 g chicken thighs diced (around 4 thighs)
- 1/4 cabbage 2-3 cups once diced
- 1 carrot sliced
- 1 sweet potato cut into chips around 5cm long (or 2 regular potatoes)
- 1-2 cups Korean rice cakes (tteok)
- 3-4 spring onion / green onion green section only, cut into 3cm lengths
- vegetable oil for cooking
- 1 cup cheese grated, tasty or pizza cheese
- 1 lettuce small, leave as whole leaves
- perilla leaves optional
For the Marinade:
Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl.
Now add the diced chicken and stir well to make sure every piece is coated in deliciousness.
Pop it in the fridge to marinate for at least 30 mins (or overnight for even better flavour!)
For the Dakgalbi:
Let’s get cooking! Heat the vegetable oil in a large flat-bottomed fry pan or cast iron fry pan over a medium high heat.
Now create a base layer with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinated chicken straight over the top.
Let it cook for a minute or two, then reduce the heat and stir fry until cooked through. We found that covering it with a lid helps to steam and cook the ingredients through faster, in particular the sweet potato and chicken.
Keep an eye on the ingredients and stir regularly to make sure they don’t stick to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken.
Once the chicken is cooked through, garnish with spring onion and sprinkle with grated cheese. Let it melt down into melty, cheesy goodness.
Serve with fluffy white rice and lettuce to wrap.
- You can cook this dish on the stove of course, but for even more fun, why not cook it in a portable electric cooker in the middle of the table for your family or friends?
- Wrap the dakgalbi in lettuce cups, and if you can track it down pop in some perilla leaves and ssamjang sauce too!
- If you have leftovers, portion them out with some rice and freeze it for later.
- Run the oil around the pan and include the sides to stop the stir fry ingredients from sticking.
Variations & Substitutes
- What's best to serve with Dakgalbi? Usually fresh lettuce leaves, perilla leaves and ssamjang sauce make the perfect combination to wrap up the dakgalbi. You can also serve with white rice, or put a cup of cooked rice in any leftover mixture with some kimchi, seaweed and an egg to turn it into Dakgalbi Fried Rice.
- Which cut of chicken works best? Chicken thighs will soak up the most amount of flavour, and require the least amount of marinating time. They'll also stay nice and tender once cooked, leaving you with spicy, juicy morsels!
- How should you cook Dakgalbi? You can cook dakgalbi on a portable cooker in the middle of the table so it can be enjoyed by the whole family. We recommend marinating the chicken overnight for this, so it's nice and quick to prepare the dinner on the night. If you prefer, you can also just cook it on the stove in a flat bottomed pan.
- Feel free to swap the chicken for beef or pork stir fry strips, or go with firm tofu for a vegetarian version.
- If you don't have rice wine, you can use mirin or dry white wine/sherry.
- You can use normal potato in place of sweet potato, but allow extra cooking time. You can also use other vegetables if you have some in the fridge to use up!
- For a milder dish, use less of the chilli flakes and gochujang. Replace with 1/2 a teaspoon of chicken stock powder to give it a little extra flavour.
Calories: 537kcal | Carbohydrates: 53g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 669mg | Potassium: 671mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8263IU | Vitamin C: 21mg | Calcium: 210mg | Iron: 2mg