A super easy and delicious Korean Dakgalbi recipe with a generous 'cheese river', featuring spicy marinated chicken, vegetables, and rice cakes. Perfect for a Korean food binge!
1. Mix together all marinade ingredients: sugar, chili pepper flakes (gochugaru), chicken powder stock, black pepper, soy sauce, oyster sauce, sesame oil, corn syrup, minced garlic, gochujang, curry powder, and blended Korean pear. Cut chicken thighs into small pieces and mix them into the marinade. Set aside.
2. Chop green onion, cabbage, and sweet potato into medium-sized pieces. Cook these vegetables in a large, deep pan with light oil on medium-high heat.
3. Boil water in a medium pot and cook the rice cake and udon according to package directions (if they need pre-cooking). Strain and set aside.
4. Add the marinated chicken on top of the cooked vegetables in the pan and stir everything together on medium-high heat. Occasionally stir to ensure the chicken cooks evenly. Once the chicken is partially cooked, add in the pre-cooked rice cake and udon. Stir together.
5. Separate the dakgalbi mixture down the center of the pan and add a generous amount of mozzarella cheese into the empty space. Cook on medium to medium-low heat to allow the cheese to melt. You may cover the pan with a lid to help the cheese melt faster.
6. Serve immediately as soon as the cheese has melted and enjoy with fresh perilla leaves (optional).
