Spicy & Sweet Cheesy Dak Bulgogi
The Ultimate Recipe for Deliciously Spicy and Cheesy Dak Bulgogi That Disappears in an Instant!
We’ve made a deliciously spicy and cheesy Dak Bulgogi using healthy chicken breast and thigh meat, perfect for a light meal. This dish is packed with flavor, combining tender chicken with a sweet and spicy marinade, all topped with melted cheese for an extra layer of indulgence. It’s a fantastic option for a satisfying meal, even when you’re watching your diet.
Main Ingredients
- 2 pieces chicken breast (approx. 200g)
- 1 piece chicken thigh (approx. 100g)
- 1/3 onion (approx. 50g)
- 1 stalk green onion (approx. 50g)
Spicy & Sweet Marinade
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp ginger syrup (or 1 Tbsp mirin/cooking wine if unavailable)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp oyster sauce (or 1 Tbsp soy sauce if unavailable)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp ginger syrup (or 1 Tbsp mirin/cooking wine if unavailable)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp oyster sauce (or 1 Tbsp soy sauce if unavailable)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, thinly slice the green onion into about 2-inch (5cm) pieces. Slicing them this way makes them easier to handle during cooking and they’ll look lovely as they cook.
Step 2
Peel and finely mince the onion. Mincing the onion finely helps the marinade penetrate evenly, resulting in a more flavorful Dak Bulgogi.
Step 3
Rinse the chicken breast under cold water and pat it dry. Slice it thinly into long, bite-sized strips. For the chicken thigh, remove any skin or bones, then gently pound it to flatten slightly with the back of a knife or a meat tenderizer. Slice it to a similar size as the chicken breast. Tip: If chopping by hand feels tedious, you can pulse the chicken in a food processor or blender a few times for a finer texture, but hand-chopping preserves a better chew and taste.
Step 4
In a deep bowl, combine the minced garlic, gochugaru, sugar, ginger syrup, gochujang, oyster sauce, and soy sauce to create the marinade. Tip: If you don’t have ginger syrup, mirin can be used as a substitute. If oyster sauce is unavailable, simply increase the amount of soy sauce slightly. Feel free to adjust the sweetness, spiciness, and saltiness to suit your personal preference.
Step 5
Add the sliced chicken, minced onion, and sliced green onion to the marinade. Use your hands to mix and marinate everything thoroughly. Ensure the chicken is evenly coated with the marinade for the best flavor infusion.
Step 6
Heat 1-2 tablespoons of olive oil in a skillet or pan over medium-high heat. Spoon portions of the marinated chicken into the hot pan and cook until nicely browned on both sides. Once the chicken is almost cooked through, generously sprinkle shredded mozzarella cheese over the top. Cover the pan and reduce the heat to low, allowing the cheese to melt completely. This creates a delightful cheesy topping and helps hold the pieces together. Tip: If pan-frying isn’t your preference, you can also cook this in an air fryer or oven. For an air fryer, cook at 180°C (350°F) for 10-12 minutes. For an oven, bake at 200°C (400°F) for about 10 minutes.
Step 7
Adding cheese helps bind the chicken pieces together, creating a more appealing presentation. If you omit the cheese, the chicken pieces tend to separate more easily. For a moist and tender result, we highly recommend including the cheese! Serve the finished Cheesy Dak Bulgogi hot over a bowl of rice for a delicious meal, or pair it with beer or soju as a fantastic appetizer.
