Cheese Dakgalbi

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Dakgalbi is a Korean dish where chicken and vegetables are stir-fried with a spicy and sweet gochujang-based sauce. Top it off with some mozzarella cheese and I guarantee you’re going to love it! It is a really quick and easy dish to make, and seriously yummy too. If you’ve ever eaten at Yoogane, you’d probably have tried dakgalbi before, except that they combine the rice together with the chicken and vegetables. Anyway, this is a great one-pan meal which can feed an entire family!

Feel free to adjust the amount of gochujang, gochugaru, sugar, and soy sauce according to your own preference. You can also use up to 500g of cabbage (instead of 250g) if you want more vegetables.

I paired my cheese dakgalbi with some kimchi fried rice (topped off with some seaweed) for extra flavour! Honestly, Yoogane is really tasty but too expensive in Singapore. By cooking dakgalbi yourself at home, you probably spend at most $10 to feed 2-3 people, as compared to $40-60 at Yoogane. So do try this at home!

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Cheese Dakgalbi

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 3


  • 500 g chicken thigh bite size pieces
  • 300 g cabbage bite size pieces
  • 1 Japanese sweet potato sliced
  • 100 g mozzarella cheese


  • 4 tbsp gochujang red pepper paste
  • 2 tbsp gochugaru red pepper flakes
  • 2 tbsp mirin
  • 2 tbsp light soy sauce
  • 1 tbsp white sugar
  • 1 tbsp corn syrup or replace with ½ tbsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic


  • Combine all ingredients for sauce in a bowl. Marinate chicken with sauce, and keep in refrigerator for 20-30 minutes.
  • Heat a frypan (around 24-28cm) over medium heat, then add some oil. Add marinated chicken, cabbage and sweet potato into pan and fry until cabbage has softened and chicken is almost fully cooked. This should take around 7-10 minutes.
  • Finally, add mozzarella cheese and cook until cheese has melted. Serve with rice.
Tried this recipe?Let us know how it was!

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