Cheese DakGalbi

Cheese dakgalbi (닭갈비) is a popular spicy stir-fried chicken in South Korea. Dak, which means chicken, and galbi, which indicates a style of cooking that embodies the flavors of sweet, smokey and salty.

Dakgalbi is a traditional dish that originated from Chuncheon city, located in Gangwon province of South Korea. This delicious dish originated in the 1960s, when a chef decided to stir-fry the chicken in spicy gochujang based sauce with vegetables like cabbage, onion and rice cakes.

Gochuchang is known for its spiciness. Adding this hot pepper paste to vegetables such as onion and cabbage give this dish a crunchy texture whilst the rice cakes add a chewy texture. Dakgalbi was considered a sensational dish to the Korean locals and its popularity quickly grew nationwide.

Adding to cheese to dakgalbi created a fusion dish with a modern twist to the traditional dak galbi. This created another dimension of flavor to the dish. The creamy cheese subdues the spiciness of the gochujang.

Even though cheese made its debut into South Korea in the 1970s, the addition of cheese into Korean foods gained traction after the 1990s.

Adding cheese into Korean foods grew in popularity as a result of interest from the younger generations. Apart from the creamy taste of cheese, Korean children were especially fascinated by the process of cheese melting and being pulled apart. Nowadays, cheese dakgalbi is a beloved dish in South Korea, both by the locals as well as the foreigners.

Ingredients to Make Cheese Dakgalbi

Chicken thighs, Red cabbage, onion, garlic and ginger paste, sweet corn and green bell pepper, Gochujang, dark soy sauce, sesame seed oil, salt and oyster sauce, Mozzarella cheese and cheddar cheese, Olive oil and rice cake

Chicken thighs form the base of the dish. It has a juicy texture due to its fat content. You can also choose chicken breasts as an alternative. It is preferable to dice the chicken breasts or cut it into strips. Chicken thighs are perfect for the savory and spicy sauce.

Red cabbage is thinly sliced and provides a crunch to the dish. It also balances the spiciness of the sauce. Onions form the aromatic base of the dish, and adds a natural sweetness to the Dakgalbi. Ginger and Garlic paste create a fragrant base of the sauce. Sweet corn add a pop of sweetness and Green bell pepper adds a fresh flavor with texture.

Gochuchang adds a spicy kick, with a hint of sweetness. Dark soy sauce contributes a slightly sweet-salty flavor to the sauce. Sesame seed oil adds a nutty taste. Salt, when used sparingly highlights the flavors of the dish. Oyster sauce adds an umami flavor. Mozzarella cheese adds a stretchy and creamy texture to the dish. Cheddar cheese has a sharp and tangy flavor. Olive oil is used for the sauteing process. Rice cakes also called Tteok are chewy and absorbs the flavors of the sauce.

Instructions

Prepare the ingredients: Slice the red cabbage into half an inch thickness and two inches in length. Do the same for the green bell pepper. Halve the onion and slice them. Rinse the sweet corn and set the vegetables aside. Skin and debone the chicken thighs. Cut the chicken thigh into bite-size chunks. It should be about 1 inch cubes.

Make the gochuchang marinade which comprises of the following ingredients; Gochujang, ginger and garlic paste, Dark soy sauce, Oyster sauce, Brown sugar, Tomato paste, Rice wine, Sesame seed oil, Salt and Pepper.

Cook the vegetables: Preheat the grill pan on medium high heat, drizzle the olive oil and add the onions. Stir-fry the onion for two minutes. Push the onions toward the edges of the pan and add the red cabbage in the pan.

Add the green bell pepper and stir them around to evenly spread out the vegetables and cook for three minutes. Lastly, add the sweet corn stir to mix and cook for another two minutes. By this time, the water will begin to release from the vegetables, which will help to cook the sweet corn.

Cook the chicken thighs: Add the chicken thighs in the grill pan with the marinade. Stir from bottom up to thoroughly coat the chicken and the vegetables with marinade sauce. After ten minutes of cooking, add the rice cakes. Cover the pan with a lid and cook for twenty minutes.

When the chicken is cooked and the volume of the vegetables has reduced, add the cheese on the top and cook for another one minute with the lid open. Garnish with spring onion or parsley and serve.

Expert Tips

Want more heat? Adjust the amount of gochuchang. Adding two tablespoons provides a mild spiciness. Adding three tablespoons of gochuchang packs a punch.

Feeling brave? Consider adding one tablespoon of gochugaru (Korean chili flakes). Gochuchang paste has a slightly sweet taste at the end, it is also fermented, so it is not as spicy as one would think for the people that can handle spiciness. The taste of gochuchang paste can be highly addictive. As a safety precaution, ensure you have a glass of milk nearby. 😊

Mozzarella is ideal for this recipe as it becomes stringy when melted, you can also add cheddar cheese or Gouda cheese for rich flavor. Use whatever vegetables you have on hand in this recipe. The versatility of this dish is that it can handle a wide array of different vegetables. Even though, it will completely change the flavor profile of the dish, it will still be super delicious.

What can you Serve with Cheese Dakgalbi?

Rice is the number one option to choose. The combination of cheese dakgalbi and rice are perfectly matched pairs. Having the side dishes like kimchi, pickled radish or Simple green salad also compliments the cheese dakgalbi very well. 

How to Store Cheese Dakgalbi?

Keep the cheese dakgalbi in an airtight container in the fridge. Reheating the cheese dakgalbi can be done in the microwave or on the stove. Make sure to add extra cheese while reheating, which will restore the creaminess of the dish.

It will last for two to three days in the fridge, and up-to two months in the freezer. And, if you plan to keep the cheese dakgalbi in the freezer, omit adding the cheese until you are cooking the chicken. Cheese in the freezer becomes dry and crumbly, which will alter the taste of the dish.