Classic Chuncheon Dak-galbi
Melted Cheese
A vibrant Korean stir-fry favorite featuring succulent chicken marinated in a spicy gochujang sauce, crisp vegetables, chewy rice cakes, and a gooey melted cheese center.
Originating from the city of Chuncheon in South Korea, dak-galbi has become an iconic comfort food celebrated for its bold, spicy-sweet flavor profile and communal dining style. Cooked right on a hot iron plate or skillet, the tender chicken pieces absorb a rich blend of chili paste and curry powder, while the addition of melted cheese offers a creamy contrast to the fiery spice.
Ingredients
- 12 boneless chicken drumsticks
- 3 tbsp Korean chili paste
- 1 tbsp chili powder
- 2 tbsp chili flakes
- 1 tsp curry powder
- 1 tbsp honey
- 1 tsp pepper powder
- 1 tbsp minced garlic
- 1/2 small bowl clean water
- 1/2 cabbage
- 1 sweet potato
- 1 onion
- 1 cup rice cakes
- 2 green chili peppers
- 1 bunch perilla leaves
- 200 g shredded mozzarella cheese
- to taste cooking oil
Instructions
- 1Cut the boneless chicken
Place the boneless chicken legs onto a cutting board and cut them into small, bite-sized pieces using a kitchen cleaver, aiming for about four pieces per drumstick.
Tip: Cut the pieces uniformly so they cook evenly and absorb the marinade better. - 2Prepare the marinade sauce
Combine Korean chili paste, chili powder, chili flakes, curry powder, honey, pepper powder, and minced garlic in a white bowl along with half a small bowl of water, then stir everything together evenly.
Tip: Extra sauce can be stored in the refrigerator to use for mixing noodles or stewing vegetables later. - 3Marinate the chicken
Pour the freshly mixed red sauce over the raw chicken pieces in a large metal bowl, ensuring the sauce coats the meat completely before letting it marinate.
Tip: Allow the chicken to marinate for at least half an hour to fully absorb the flavors. - 4Chop the vegetables
Shred the cabbage, cut the onion into chunks, slice the scallions into sections, slice the sweet potatoes, and chop the perilla leaves on a cutting board.
Tip: Prep all vegetables ahead of time so they are ready to go straight into the wok when needed. - 5Pan-fry the sweet potatoes
Pour cooking oil into a dark wok, heat it up, and add the sweet potato slices, stir-frying them until they turn golden yellow.
Tip: Frying the sweet potatoes first helps build flavor and softens them before adding the other ingredients.
