Cheese Dakgalbi (Korean Spicy Chicken Stir Fry)

Ingredients

• 500 g Boneless Skinless Chicken Thigh
• 2 clove Garlic (minced)
• 1/2 tsp Ginger (grated)
• 3 tbsp Gochujang
• 4 tsp Gochugaru
• 4 tsp Soy Sauce
• 4 tsp Sugar
• 300 g Cabbage
• 1 medium Carrot (sliced)
• 8 Perilla Leaves
• 1 Onion
• 3 Green Onion
• 1 cup Mozzarella Cheese (grated)
• 1/3 cup Rice cake (tteobokki)

Instructions

1. 1

   Soak the rice cake in a water, set aside. Slice chicken thigh into a medium bite size pieces and transfer it into a bowl.

2. 2

   In a small mixing bowl, combine all the chicken marinate ingredients then add it into a chicken and let it marinate for 30 minutes.

3. 3

   Chop cabbage, perilla leaves (without the stem), and green onion.

4. 4

   Heat cooking oil in a pan over medium heat, stir fry cabbage, rice cake, carrot, and onion. Cook for 4 minutes then add marinated chicken, perilla leaves, and green onion. Spread across then pan and let it cook for 6 minutes with the lid on.

5. 5

   Stir then make a space in the middle of the pan then add the mozzarella cheese. Cook again with the lid on until the cheese is melted. Serve with warm rice.