Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 onion, sliced
- 1 sweet potato, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup shredded mozzarella cheese
- 2 green onions, sliced
Special equipment needed:
- Large skillet or wok
- Spatula or tongs
Step-by-step instructions:
1. In a large bowl, whisk together gochujang, soy sauce, mirin, honey, sesame oil, garlic, ginger, black pepper, paprika, cumin, oregano, thyme, and red pepper flakes.
2. Add chicken to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Add the sliced onion, sweet potato, and bell peppers to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
5. Sprinkle shredded mozzarella cheese over the top of the chicken and vegetables. Cover the skillet with a lid or aluminum foil and cook for 2-3 minutes, until the cheese is melted and bubbly.
6. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 16g
Carbohydrates: 38g
Protein: 32g
Sodium: 1,300mg
Sugar: 20g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Gochujang can be substituted with any other chili paste.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sweet potato can be substituted with regular potato or butternut squash.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use different types of cheese, such as cheddar or pepper jack.
- Add a fried egg on top for a traditional Korean twist.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to develop.
- Use a non-stick skillet or wok to prevent the cheese from sticking.
- Adjust the amount of gochujang and red pepper flakes to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large skillet or on a platter with the melted cheese on top.
Garnishes:
Sliced green onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Korean-style noodles
- Kimchi or pickled vegetables
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid or aluminum foil to trap the heat and create a steamy environment for the cheese to melt.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dak galbi is a popular Korean dish that originated in the city of Chuncheon. It is typically made with marinated chicken, vegetables, and spicy sauce, and is often served with rice or noodles.
Flavor profiles:
Spicy, savory, sweet, cheesy
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Korean