Wed, 14 October 2026
Korean Spicy Chicken (Dakgalbi)
Serves 2 | Prep: 15 mins | Cook: 20 mins
Ingredients
· 400 g boneless chicken thighs, cut into bite-sized pieces
· 1 onion, sliced
· 200 g cabbage, chopped
· 1 sweet potato, thinly sliced
· 2 spring onions, sliced
· 120–150 g grated mozzarella
· 1 tbsp vegetable oil
· Steamed rice, to serve
Sauce
· 2 tbsp Gochujang (Korean fermented chilli paste)
· 1 tbsp Gochugaru (Korean chilli flakes)
· 2 tbsp Sugar
· 3 tbsp Soy sauce
· 3-4 tbsp Water
· 1 tbsp minced garlic
· ½ tsp minced ginger
· 1 tbsp sesame oil
· A pinch of black pepper
Method
1. Season the chicken with salt and black pepper. Mix well and set aside while you prepare the vegetables and sauce.
2. Mix all the sauce ingredients together and slice the vegetables.
3. Heat the oil in a pan. Spread the cabbage and onion over the bottom, add the chicken and pour the sauce over everything.
4. Cover and cook for 10–15 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.
5. Add the spring onions and sprinkle the mozzarella over the top. Cover for 2–3 minutes until the cheese melts.
6. Serve hot with steamed rice.
