Cheese Dakgalbi
Spicy stir-fried chicken with sweet rice cakes, melted cheese, and gochujang sauce. A Korean comfort dish that's crispy, cheesy, and deeply satisfying in one pan.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1.25 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1 cup Korean rice cakes (tteokbokki), fresh or frozen
- 1 cup mozzarella cheese, cubed or torn
- 3 stalks scallions, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 pinch salt and black pepper
Instructions
- 1
Whisk gochujang, honey, soy sauce, vinegar, and garlic in a bowl until smooth and no lumps remain.
- 2
Pat chicken dry with paper towels and season generously with salt and pepper.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 60 seconds.
- 4
Add chicken and cook, stirring frequently, until browned on all sides and no pink remains, 8–10 minutes.
- 5
Pour sauce into the skillet and stir to coat all chicken pieces evenly.
- 6
Add rice cakes and stir gently until coated in sauce and warmed through, 3–4 minutes.
- 7
Scatter cheese cubes over the top and cook without stirring until cheese begins to melt, 2–3 minutes.
- 8
Stir gently to combine melted cheese with chicken and rice cakes.
- 9
Garnish with scallions and serve hot directly from the skillet.
Tools you’ll need
- 12-inch skillet or large wok
- mixing bowl
- whisk
- paper towels
- wooden spoon or silicone spatula
- chef's knife and cutting board
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