Dakgalbi (Spicy Korean Chicken)
Dakgalbi (Spicy Korean Chicken)
Ingredients
- 400 grams chicken thighs, diced
- 400 grams potatoes, peeled and diced
- 4 cups cabbage, shredded
- 1 sweet onion, sliced
- 1/2 cup green onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon gochujang
- 3 teaspoons gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
In a large, deep pan or a large skillet, add the diced chicken thighs, peeled and diced potatoes, sliced sweet onion, chopped green onion, and shredded cabbage.
⏱️ 5 min
- 2
Add the minced garlic, soy sauce, gochujang, gochugaru, and mirin to the pan with the other ingredients.
⏱️ 2 min
- 3
Stir all the ingredients together thoroughly in the pan until the chicken and vegetables are well coated with the sauce.
⏱️ 3 min
- 4
Place the pan over medium-high heat. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
⏱️ 20 min
- 5
Once the chicken and potatoes are cooked, sprinkle the shredded mozzarella cheese generously and evenly over the entire mixture in the pan.
⏱️ 1 min
- 6
Cover the pan with a lid and continue to cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min
- 7
Serve the Dakgalbi directly from the pan, allowing everyone to scoop their desired portion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dakgalbi (Spicy Korean Chicken)
- 400 grams chicken thighs, diced
- 400 grams potatoes, peeled and diced
- 4 cups cabbage, shredded
- 1 sweet onion, sliced
- 1/2 cup green onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon gochujang
- 3 teaspoons gochugaru
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
In a large, deep pan or a large skillet, add the diced chicken thighs, peeled and diced potatoes, sliced sweet onion, chopped green onion, and shredded cabbage.
⏱️ 5 min - 2
Add the minced garlic, soy sauce, gochujang, gochugaru, and mirin to the pan with the other ingredients.
⏱️ 2 min - 3
Stir all the ingredients together thoroughly in the pan until the chicken and vegetables are well coated with the sauce.
⏱️ 3 min - 4
Place the pan over medium-high heat. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the pan, and let it cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
⏱️ 20 min - 5
Once the chicken and potatoes are cooked, sprinkle the shredded mozzarella cheese generously and evenly over the entire mixture in the pan.
⏱️ 1 min - 6
Cover the pan with a lid and continue to cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min - 7
Serve the Dakgalbi directly from the pan, allowing everyone to scoop their desired portion.
⏱️ 1 min