Cheesy Chicken Dakgalbi

This cheesy chicken dakgalbi recipe came straight out of my recent trip to Seoul. Dakgalbi is not just a dish. It is an experience. This was my young daughter’s favorite dish from our entire trip. In terms of presentation, I give it a 10/10. A wide sizzling pan, spicy chicken and cabbage cooking together, and then an unapologetic river of melted cheese swimming in the middle of the pan.

It felt like a fever dream of flavors and textures. Spicy, sweet, savory, stretchy, saucy, and just a little chaotic. Somehow all of it worked. That moment became the inspiration for this recipe.

Ingredients

Chicken
1½ lb boneless skinless chicken thighs, cut into bite size pieces
1/4 green cabbage, chopped
1 small onion, sliced

Sauce
3 tbsp gochujang
1½ tbsp gochugaru
2 tbsp soy sauce
1½ tbsp sugar
1 tbsp minced garlic
1 tbsp rice wine or mirin
1 tbsp sesame oil
½ tsp black pepper
1½ to 2 cups shredded low moisture mozzarella
½ cup shredded mozzarella or mild white cheddar for extra melt
Neutral oil

1. In a bowl, combine gochujang, gochugaru, soy sauce, sugar, garlic, rice wine, sesame oil, and black pepper. Mix until smooth and glossy.

2. Add the chicken and toss until every piece is coated. Marinate at least 1 hour.

3. Heat a wide pan or shallow skillet over medium high heat and add a thin layer of oil.

4. Add the chicken in an even layer. Let it cook undisturbed for 4-5 minutes to build color.

5. Add the onion and cabbage. Toss everything together so the vegetables are fully coated in sauce.

6. Continue cooking, stirring occasionally, until the chicken is cooked through and the cabbage is tender but not mushy, about 10-12 minutes.

7. Power the heat to medium. Push the chicken and vegetables towards the edges of pan.

8. Add all the cheese directly to center portion of pan. Cover the pan and let the cheese melt completely, about 2 to 3 minutes.

9. Remove the lid and serve immediately while the cheese is still stretchy.

Cheese, chicken, chill