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Cheese Dakgalbi

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients
  

Main

  • 250 g chicken thighs boneless
  • 1 tbsp cooking wine
  • 1 tsp salt
  • 1 tspblack pepper

Seasoning Sauce

  • 1/2 tbsp gochujang Korean red pepper paste
  • 1 tbsp gochugaru Korean red pepper flakes
  • 1 tbsp soy sauce
  • 1/2 tbsp sugar
  • 1/4 tbsp corn syrup or rice syrup
  • 1 tsp curry powder
  • 1/2 tsp peanut butter optional, for nutty depth

Vegetables

  • 1/2 onion sliced into half-moons
  • 1/2 carrot sliced into bite-sized pieces
  • 1 small sweet potato peeled and sliced
  • 1 stalk green onion sliced into 2–3 cm pieces
  • Oyster mushroom or any other mushroom, optional

Topping

  • Shredded mozzarella cheese

Instructions
 

  • Slice chicken thighs into bite-sized chunks. Mix with cooking wine, salt, and pepper. Cover and refrigerate while prepping the other ingredients.
  • In a bowl, combine gochujang, gochugaru, soy sauce, sugar, corn syrup, curry powder, and peanut butter (if using). Mix well.
  • Add the seasoning sauce to the chicken and coat evenly. Refrigerate again while prepping vegetables.
  • Cut onion into thin half-moons. Slice mushrooms, carrots and sweet potatoes into bite-sized chunks. Cut green onion into 2–3 cm sections.
  • Grease your cooking pot with vegetable oil. Arrange the sliced vegetables around the perimeter, leaving the center open for the chicken. Place the marinated chicken in the center.
  • Heat the pot over medium. Stir gently for 2–3 minutes so the sauce starts coating the vegetables.
  • Close the lid and cook over medium heat for 10–15 minutes. Stir occasionally so nothing sticks and everything cooks evenly. The vegetables will release their natural moisture and help steam the chicken.
  • Once everything is cooked and tender, transfer to a sizzling pan if using. Top with shredded mozzarella and torch until melted and bubbly. Otherwise, serve straight from the pot.