Cheese Dakgalbi Recipe (Korean Spicy Stir-Fried Chicken with Vegetables)

Dakgalbi is a local specialty in Chuncheon, Korea, in which chicken and vegetables are stir-fried with a spicy gochujang based sauce. The combination of the savory sauce and cheese makes the dish more delicious. Dakgalbi is also popular in Japan!

Cheese Dakgalbi

Cuisine Korean
Servings 2 people
Cook Time 30 minutes Time for seasoning chicken is not included in cook time.
Translator Get Francis Mug
  • 160 g Chicken Thighs or chicken breasts
  • 1 tsp Sake
  • 2/3 tsp Chicken Stock Powder (Granulated)
  • 150 g Cabbage Leaves
  • 100 g Onions
  • 50 g Long Green Onions (Naganegi) sliced diagonally into 1cm/0.4" pieces
  • 100 g Soybean Sprouts mame-moyashi, trim root ends
  • 6 slices Carrots 5mm/0.2" thick
  • 8 slices Sweet Potatoes 5mm/0.2" thick
  • 100 g Garlic Chives cut into 5cm/2" pieces
  • 80-100 g Pizza Cheese
  • 2 Kirimochi square rice cake, cut into 4 pieces lengthwise
  • Sesame Oil
Gochujang Sauce
  • 1 2/3 tbsp Gochujang Korean fermented chili paste
  • 1/2 tbsp Soy Sauce
  • 1 1/2 tbsp Sake
  • 2 tsp Sugar
  • 1/2 tsp Ginger Root grated
  • 1/2 tsp Garlic Cloves grated
  • 2 tbsp Apples grated, substitute: mirin or ketchup to taste
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.


  1. First, cut the chicken thigh into bite-size pieces, and then add the sake and chicken stock powder. Toss to coat and rub the seasoning into the chicken.
  2. In a bowl, combine the gochujang, soy sauce, sake, sugar, grated ginger root, garlic clove and grated apple. Stir to mix.
  3. Place the chicken into the bowl and completely cover it with the sauce.
  4. Let it sit for about 15 minutes.
  5. Meanwhile, let's cut the ingredients. Make a cut in the core of the cabbage and detach the leaves. Cut the leaves into 2cm (0.8") strips.
  6. Cut the garlic chives into 5cm (2") pieces, and separate the leaf part and firm stalk part.
  7. Cut the kirimochi, square rice cake into 4 pieces lengthwise.
  8. As for the sweet potato and carrot, cut them into 5mm (0.2") slices. Cut the onion into 1cm (0.4") slices across the grain, and separate the layers. Remove the tip of the root ends from the soy sprouts, and slice the long green onion into 1cm (0.4") slices diagonally.
  9. Let's make the Cheese Dakgalbi. Heat a pan and add the sesame oil. Place the sweet potato and carrot slices.
  10. Saute for about one and a half minutes, and then flip the slices over.
  11. Add the cabbage leaves, onion, soy sprouts, long green onion and the firm stalk part of the garlic chives.
  12. Place the chicken onto the vegetables, but save the remaining sauce for later use.
  13. Cover with a lid and cook for 2 to 3 minutes.
  14. Now, the moisture in the vegetables has been extracted, and the vegetables are soft. Add the saved gochujang sauce.
  15. Flip the vegetables over and then push the chicken to the bottom. Occasionally flip the chicken over, and cook the meat completely without using a lid.
  16. Arrange the mochi on top.
  17. Distribute the garlic chives.
  18. Make a long narrow space in the center of the vegetables, and place the pizza cheese into it.
  19. Cover and cook for about 2 minutes until the mochi and cheese melt.

Recipe Notes

The vegetables contain a fairly large about of water so cooking the ingredients without using a lid will help reduce the moisture, making the dish more delicious.
When you almost finish the dish, you can add udon noodles to the sauce, or add rice to make fried rice. These are popular ways to enjoy the last drops of the savory gochujang sauce.

This post was last modified on 09/24/2020

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