Dakgalbi (Spicy Stir-fried Chicken) Hot Pot with Cheese and Rice

A delicious and interactive Korean dish featuring spicy gochujang marinated chicken stir-fried with vegetables, then topped with melted cheese and finished with rice to soak up all the flavorful sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

850

Level

Medium

Yields

4 servings

Cost

£3.25

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken•Rice

Mood:

Spicy

Ingredients

Servings

1.5lbsBoneless, skinless chicken thighs(Cut into 1-inch pieces)

£4.50

3tablespoonsGochujang (Korean chili paste)

£0.75

1tablespoonGochugaru (Korean chili powder)(Adjust to spice preference)

£0.30

2tablespoonsSoy sauce

£0.10

1tablespoonSesame oil

£0.25

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Minced)

£0.20

1tablespoonHoney or sugar

£0.05

0.5teaspoonBlack pepper

£0.01

1mediumOnion(Sliced)

£0.30

0.5headCabbage(Chopped)

£0.40

1largeCarrot(Sliced thinly)

£0.10

1mediumSweet potato(Peeled and cubed)

£0.50

3stalksScallions(Chopped)

£0.60

8ozRice cakes (Tteokbokki)(Optional, but adds texture)

£2.50

1cupMozzarella cheese(Shredded, or more to taste)

£1.50

2cupsCooked rice(Prepared white or brown rice)

£0.75

2tablespoonsVegetable oil(For stir-frying)

£0.05

Total Cost

£13.01

£3.25 per serving

The Method

1
In a large mixing bowl, combine the chicken, gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, honey (or sugar), and black pepper. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator.
2
Heat the vegetable oil in a large skillet or shallow pot over medium-high heat. Add the marinated chicken and stir-fry until the chicken is mostly cooked, about 5-7 minutes.
3
Add the onion, cabbage, carrot, and sweet potato to the skillet. Continue to stir-fry until the vegetables are tender-crisp, about 8-10 minutes.
4
If using, add the rice cakes to the skillet and stir-fry until they are heated through and slightly softened, about 3-5 minutes.
5
Reduce the heat to low. Sprinkle the mozzarella cheese evenly over the top of the chicken and vegetables. Cover the skillet and let the cheese melt completely, about 2-3 minutes.
6
Remove from heat and garnish with chopped scallions.
7
To serve as a hot pot, transfer the Dakgalbi to an electric skillet or portable burner set to low heat. Serve with bowls of cooked rice and let everyone mix the rice into the sauce and enjoy.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Adjust the amount of gochugaru to your spice preference. If you like it really spicy, add more!

You can add other vegetables to the Dakgalbi, such as mushrooms, zucchini, or perilla leaves.

For a richer flavor, add a splash of chicken broth or water to the skillet while stir-frying.

If you don't have rice cakes, you can substitute with ramen noodles or glass noodles.

Serve with side dishes such as kimchi, pickled radish, and bean sprouts for a complete Korean meal.

Cooking Equipment

Large skillet or shallow pot (preferably electric skillet or portable burner for hot pot style)

Mixing bowl

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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