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morsels45 said

Dakgalbi

Chicken and cabbage stir-fried in gochujang on a hot plate, cheese melted over the top.

Dakgalbi
Photo: by shizu k (shezzz) at Flickr, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make dakgalbi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

On a hot plate, with cheese

45 minutes · serves 3 · Easy

What you need

  • 700g chicken thigh, in chunks
  • 3 tbsp gochujang
  • 1 tbsp gochugaru
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 4 garlic cloves
  • 1 tbsp grated ginger
  • 0.25 cabbage, chopped
  • 2 sweet potatoes, sliced
  • 2 spring onions
  • 2 rice cakes handfuls
  • 150g grated mozzarella

What you do

  1. 1Mix the gochujang, gochugaru, soy, sugar, garlic and ginger and rub it through the chicken. 30 minutes at least.
  2. 2Get a wide heavy pan very hot with a little oil. Chicken in, spread out, and leave it to catch before stirring.
  3. 3Cabbage, sweet potato and rice cakes in. Lid on, 12 minutes, stirring twice.
  4. 4Uncover and let the sauce reduce and stick.
  5. 5Push everything to the edges, pile the cheese in the middle, lid back on for 3 minutes.
  6. 6Eat from the pan. Fried rice in the leftovers afterwards is the tradition.

Without the cheese

35 minutes · serves 3 · Very easy

What you need

  • Chicken thigh
  • Gochujang
  • Cabbage
  • Sweet potato
  • Rice cakes
  • Perilla leaves

What you do

  1. 1Same, minus the cheese, plus a handful of torn perilla at the end.
  2. 2Closer to how it is eaten in Chuncheon.