Cheese
Dak Galbi

Carefully prepare the boneless chicken thighs for maximum marinade absorption. Whisk together Gochujang, Gochugaru, soy sauce, sugar, mirin, minced garlic, curry powder, and black pepper into a robust and smooth marinade paste.

Add the chicken pieces directly to the mixing vessel. Use your hands to rub the rich marinade deep into the chicken fibers. Let the mixture rest alongside fresh prepped cabbage, rice cakes, and scallions to allow the enzymes to tenderize the meat.

Sear the marinated chicken on a hot cast-iron pan or wide skillet to build complex, caramelized and smoky flavors. Add chewy rice cakes (Tteok) to absorb the spicy and robust chicken juices as the protein cooks through.

Fold in generous amounts of cabbage and scallions to balance the intense heat. Stir-fry constantly over high heat until the vegetables collapse slightly and the sauce reduces into a thick, glossy red glaze enveloping the skillet.

Transfer the sizzling mixture to an oven-safe baking dish. Blanket the entire top surface with a lavish mountain of mozzarella cheese. Bake or broil at 200°C (390°F) for 10 minutes until the cheese is beautifully melted, bubbling, and golden-brown.