<- Back to recipes

Cheese Dakgalbi

1 hour


2 chicken breasts, cut into medium pieces

½ sweet potato, cut into thin slices 

1 small carrot, cut into thin slices

½ napa cabbage, cut into big pieces

1-2 spring onions, cut into big pieces

1 garlic clove, roughly chopped

½ package of tteok (Korean rice-cakes)/ 1 package of udon

Gochujang Sauce:

2 tbsp gochujang (Korean chilli paste)

2 tbsp mirin

1 ½  tbsp gochugaru (Korean Chilli powder)

1 Korean/Japanese curry bullion + a bit warm water to dissolve it (you can use normal curry powder if you cannot find this)

1 tbsp honey

1 tbsp soy sauce

1 tbsp minced garlic

2 tsp sesame oil 

1 tsp minced ginger

2 tbsp minced apple

Salt and pepper

Sesame seeds

Cheese that melts


Combine the gochujang sauce and the chicken in a bowl, and marinate for at least 30 minutes.

Heat up some oil in a big wok/frying pan. Add the sweet potato and carrot, and let it cook for a few minutes with a lid on. Add so the rest of the ingredients, except the tteok, cheese and sesame seeds. Let it boil for about 10 minutes, and add the tteok (you can add some water if it’s too thick). Let it cook with a lid on until the tteok and vegetables are soft. 

Add the cheese in the middle and sprinkle some sesame seeds on top. Serve it when the cheese has melted.

This is a popular Korean street food, and one of our favorite comfort meals to make. If you have the opportunity, you should cook the food in front of you at the dinner table ;) You can also add rice to the pan when most of the ingredients are eaten, and make fried rice with the remaining sauce!