Dakgalbi is a local specialty in Chuncheon, Korea in which chicken and vegetables are stir-fried with a spicy and sweet Gochujang based sauce and topped off with mozzarella cheese. A great one-pan meal enjoyed with family and friends.
INGREDIENTS:
- 1 portion cooked rice
- 1 portion udon
- 500-700 gms chicken (boneless) cut into bite-sized pieces
- ½ Cabbage cut
- ½ Sweet potato, cut
- 1 onion, thick sliced
- Choi sum or bok choi
- 6-8 Rice cakes
- ½ Carrots, cut
- 2 tbsp kimchi
- 1 pack of Seaweed
- 100-150 gms of mozzarella cheese
- 1 egg (beaten)
SAUCE FOR MARINADE:
- 3 tbsp gochujang paste (hot red pepper paste)
- 3 tbsp gochugaru (red pepper flakes)
- 2 tbsp soya sauce
- ½ tbsp dark soya sauce
- 1 tbsp honey
- 1 tbsp curry powder
- 2 tbsp sesame oil
- Salt and pepper to taste
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp rice wine or mirin
- ½ tsp vinegar or lemon juice
INSTRUCTIONS:
Mix together all the above ingredients for the marinade and adjust seasoning.
Marinate chicken pieces for 30 mins.
Heat pan and add little oil.
Add chicken and carrots.
Stir fry for few mins.
Add sweet potato and fry for few more mins.
Cover and cook for 5 mins on low flame.
Add onions and rice cakes.
Fry for 3-4 mins.
Add cabbage and Choi sum.
Continue to fry for another 5 mins.
Move chicken to one side.
Take some of the chicken mix and cut it into small pieces with the help of scissors.
Mix the udon noodles in the mixture and fry.
Now in another pan take some of the chicken and cut it up into small pieces with the help of scissors.
Add the seaweed, kimchi, rice, and fry.
Add the beaten egg and fry for a min.
Transfer to the pan with the noodles and chicken mix and sprinkle sesame seeds.
Now add mozzarella cheese (I added less cheese as I am not very fond of cheese).
Keep flame on low and allow the cheese to melt.
And you are done.
Serve this cheesy dakgalbi with Oi Muchim (spicy cucumber) and kimchi.
NOTE:
You could make this dish in one pan if the pan is big enough.
SPICE LEVEL: 🌶🌶
