🧀 Cheese dakgalbi

Name: Cheese dakgalbi
Total time: 40 min
Yield: 3
Cuisine: South Korea
Ingredients: 500 g boneless chicken thighs, cut into pieces; 3 tbsp gochujang; 1 tbsp sugar; 3 garlic cloves, crushed; 300 g cabbage, roughly chopped; 150 g Korean rice cakes (tteok); 1 onion, sliced; 3 scallions, cut into lengths; 150 g mozzarella, grated; 1 tbsp vegetable oil

Origin: South Korea

700kcal

per serving · 400 g

175kcal

per 100 g

48 gProtein12 g / 100 g

32 gFat8 g / 100 g

52 gCarbs13 g / 100 g

Cheese dakgalbi is spicy stir-fried chicken with gochujang, cabbage, chewy rice cakes and scallions, finished with a thick layer of melted mozzarella. The fiery, sweet sauce contrasts with the stretchy cheese. It is cooked on a large hot plate at the table and shared straight from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

High protein12 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, mozzarella

Contains glutenbecause of: gochujang

Contains dairybecause of: mozzarella

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy ⚠ Milk

What it is made of

chickengochujangcabbagerice cakemozzarellascallion

Recipe

3 servings40 min

Ingredients

500 g boneless chicken thighs, cut into pieces
3 tbsp gochujang
1 tbsp sugar
3 garlic cloves, crushed
300 g cabbage, roughly chopped
150 g Korean rice cakes (tteok)
1 onion, sliced
3 scallions, cut into lengths
150 g mozzarella, grated
1 tbsp vegetable oil

Method

Mix the gochujang, sugar and garlic, coat the chicken and leave for 20 minutes.
Heat the oil in a wide pan, add the chicken and stir-fry for 5 minutes.
Add the cabbage, onion and rice cakes and cook, stirring, for 8–10 minutes until the chicken is done and the rice cakes are soft.
Add the scallions, push everything to the edges, put the mozzarella in the middle and cover until melted.
Serve straight from the pan.

How to make it lighter

Halve the mozzarella and scatter it over the top instead of making a thick pool.
Use more cabbage and fewer rice cakes.
Use skinless chicken breast for a leaner dish.

History

Dakgalbi is closely associated with Chuncheon in Gangwon Province, where it is said to have begun as an inexpensive chicken dish in the 1960s. The cheese-topped version became popular in Korean restaurants in the 2010s and also caught on in Japan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →