Cheese DakGalbi
Servings: 4 servings
Calories: 511kcal
Ingredients
- 450 grams Chicken breast – 1 inch cubes
- ½ tsp Ground black pepper
- 1 tsp Salt
- 4 tbsp Tomato paste
Vegetables
- 1 Onions – sliced
- 2 tbsp Gochujang
- 1 tsp Ginger and garlic paste
- 1 tbsp Brown sugar
Condiments
- 2 tbsp Soy sauce
- 1 tsp Gochugaru
- 1 tbsp Oyster sauce
- 1 tbsp Sesame seed oil
- 1 tsp Rice wine
Extras
- 100 grams Mozzarella cheese – grated
- 1 cup Rice cake
- 3 tbsp Olive oil
Instructions
- Prepare the vegetables: Slice the onion, garlic, and red bell pepper. Slice the green onions.
- Make the Marinade: Add the following to a bowl and mix - gochujang, ginger and garlic paste, dark soy sauce, oyster sauce, gochugaru, brown sugar, rice wine, sesame seed oil, salt, and pepper.
- Prepare the chicken: Rinse them and pat them dry with a paper towel. Cut the chicken breasts into bite-sized cubes. Add the chicken breasts to a pan with some butter and brown until it is cooked. Set aside.
- Cook the vegetables: Preheat the pan on medium-low heat, drizzle the olive oil, and add the onions and garlic. Stir-fry the onion for 4 minutes. Then, add the red bell pepper and the green onions to the pan. Stir around to evenly distribute the vegetables and cook for 3 minutes.
- Simmer with all ingredients: Add the chicken back into the pan. Add the marinade sauce. Add the tomato paste. Cook for five minutes. Add the rice cakes. Add seven tbsp of water to the mixture. Top with cheese. Garnish with parsley and serve.
Nutrition
Calories: 511kcal | Carbohydrates: 65g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 2293mg | Potassium: 897mg | Fiber: 4g | Sugar: 9g | Vitamin A: 597IU | Vitamin C: 7mg | Calcium: 219mg | Iron: 2mg