Korean Cheesy Dakgalbi Rice Bowl
Cheese dakgalbi deopbap takes the beloved Chuncheon-style spicy chicken stir-fry and transforms it into a rice bowl crowned with melted mozzarella. Chicken thigh, marinated in gochujang, chili flakes, soy sauce, and sugar, is stir-fried with rough-cut cabbage and onion until the sauce caramelizes and clings to each piece. The cheese goes on while the pan is still hot, stretching into long, gooey strands that temper the chili heat with each pull. Cabbage retains enough crunch to offset the richness of the cheese and sauce, while the chicken thigh stays moist throughout cooking. The entire dish comes together in about fifteen minutes with ingredients found in most Korean kitchens, making it a reliable option for a solo dinner or late-night meal.
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Instructions
- 1
Cut chicken into bite-size pieces and marinate 10 minutes with sauce ingredients.
- 2
Roughly chop cabbage and onion.
- 3
Cook chicken first, then add vegetables once the surface is seared.
- 4
Lower heat and sprinkle cheese evenly; melt until gooey.
- 5
Serve over warm rice and finish the bowl.
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