Korean Cheesy Dakgalbi Rice Bowl
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mozzarella melted over gochujang-glazed chicken thigh pulls into long strands and softens the chili heat.
Read more
A pan that is not hot enough lets the cabbage and onion release water, and the sauce ends up thin instead of clinging.
Ingredients
Instructions
- 1
Cut 260 g chicken thigh into 2-3 cm pieces.
Mix with gochujang, Korean chili flakes, soy sauce, and sugar, then marinate for 30 minutes if possible, or 10 minutes when rushed, so the sauce clings well.
- 2
Cut 120 g cabbage into rough 2-3 cm pieces and slice 90 g onion about 1 cm thick.
Keep the cabbage fairly large, because small pieces soften too fast and lose their crunch in the spicy sauce.
- 3
Heat the pan well over medium-high heat, then spread the marinated chicken in a single layer.
Cook for 3-4 minutes before stirring much, until one side browns and the sauce starts to thicken.
- 4
When the chicken looks cooked on the outside, add the cabbage and onion while keeping the heat high.
Stir-fry for 2-3 minutes, just until the vegetables wilt slightly, and avoid letting liquid pool in the pan.
- 5
Lower the heat and scatter 100 g mozzarella evenly over the chicken and vegetables.
Cover the pan for 30-60 seconds, using residual heat to melt the cheese, then check that it stretches when lifted.
- 6
Divide 420 g warm cooked rice into bowls and immediately pile the cheesy chicken mixture on top.
Serve while hot, before the mozzarella firms up, so the rice, sauce, and melted cheese mix smoothly.
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