Dakgalbi Fried Rice
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chicken thigh, cabbage and onion stir-fried with gochujang and chili flakes get cold rice tossed in, turning dakgalbi into fried rice.
Read more
Once it is mixed, the rice is pressed against the pan for 30 seconds to sear the bottom, then covered with mozzarella and melted under a lid.
Ingredients
Instructions
- 1
Cut 240 g chicken thigh, 120 g cabbage, and 100 g onion into 2 to 3 cm pieces.
- 2
Heat 1 tbsp oil in a pan over medium-high heat and cook the chicken until its surface is lightly browned.
- 3
Add the cabbage and onion and stir-fry for 2 minutes.
- 4
Add 1.5 tbsp gochujang, 1 tbsp gochugaru, and 1 tbsp soy sauce.
Stir-fry for 1 to 2 minutes, coating the chicken and vegetables evenly.
- 5
Add 2 cups cold rice and cook over high heat for 3 to 4 minutes, spreading and turning the rice.
Press it evenly against the pan and leave it undisturbed for 30 seconds.
- 6
Distribute 80 g mozzarella evenly over the rice, cover, and melt it over low heat for 1 minute.
Divide the fried rice between two bowls.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dakgalbi Cream Rigatoni (Korean Spicy Chicken Gochujang Cream Pasta)
boneless chicken thigh, cabbage
Korean Cheesy Dakgalbi Rice Bowl
boneless chicken thigh, cabbage
Korean Stir-Fried Udon with Spicy Chicken
boneless chicken thigh, cabbage