Skillet Dakgalbi with Rice Cakes and Melted Cheese

⏱ 45 min · Serves 4

Chuncheon's famous fiery chicken stir-fry, all in one pan: gochujang-marinated thigh meat, chewy tteok, sweet potato and cabbage, finished under a blanket of bubbling mozzarella. Scoop it up with lettuce leaves or fold it through rice.

Per serving: 665 kcal · 45.0g protein · 58.0g carbs · 28.0g fat

Ingredients

• 700g boneless chicken thighs, skin off, cut into 3cm pieces
• 3 tbsp gochujang
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp soy sauce
• 1 tbsp mirin (or dry sherry)
• 1 tbsp honey or rice syrup
• 4 garlic cloves, grated
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1/4 tsp black pepper
• 2 tbsp neutral oil
• 1 small onion, cut into wedges
• 250g white cabbage, cut into 3cm chunks
• 1 medium sweet potato (250g), peeled and sliced 5mm thick
• 200g tteokbokki rice cakes, soaked in warm water 10 min
• 1 large perilla leaf handful (8 leaves), shredded, or 2 spring onions
• 150g mozzarella, grated
• 100ml water or chicken stock
• 1 tbsp toasted sesame seeds
• Little gem or romaine leaves, to serve
• Steamed rice, to serve

Method

1. Mix gochujang, gochugaru, soy, mirin, honey, garlic, ginger, sesame oil and black pepper in a bowl. Add the chicken, toss well and leave 15 minutes (or up to overnight in the fridge).
2. Heat the neutral oil in a large heavy skillet or shallow casserole over medium-high heat. Add the sweet potato slices and onion and cook 3 minutes to start softening.
3. Add the marinated chicken with all its marinade. Spread out and cook 5 minutes without stirring much, so it catches and caramelises.
4. Stir, add the cabbage, drained rice cakes and the water. Cover and cook 8 minutes, stirring once or twice, until the sweet potato is tender and the rice cakes are soft.
5. Uncover and cook 3–4 minutes more to reduce the sauce until it clings glossily. Taste and add a splash more soy or honey if needed.
6. Push everything to the edges to make a well in the middle (or just level the surface), scatter over the mozzarella, cover for 2–3 minutes until melted and stretchy.
7. Shower with perilla or spring onion and sesame seeds. Serve straight from the pan with lettuce leaves for wrapping and bowls of hot rice.