Saucepans and Spices

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CHEESY DAKGALBI - KOREAN SPICY STIR-FRIED CHICKEN WITH RICE AND UDON, TOPPED WITH CHEESE

Shilpa Anand

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:

  • 1portion  cooked rice 

  • 1portion udon 

  • 500-700 gms chicken ( boneless) cut into bite-sized pieces

  • ½ Cabbage cut

  • ½ Sweet potato, cut

  • I onion, thick sliced

  • Choi sum or bok choi

  • 6-8 Rice cakes

  • ½ Carrots, cut 

  • 2tbsp kimchi

  •  1pack of Seaweed

  • 100-150 gms of mozzarella cheese 

  • 1egg ( 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 

  • 1tbsp honey 

  • 1tbsp curry powder 

  • 2 tbsp sesame oil 

  • Salt and pepper to taste 

  • 1tbsp garlic minced

  • 1tbsp 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: 🌶🌶