Cheese dakgalbi

レシピ

材料・調味料

boneless chicken**: 3-400g

white or red onion: 1/2 medium

carrot or peppers: 1

cabbage: 5-6 leaves

leek or chives: 1

mushrooms**: 1 pack

potato (shoestring): 1

haksai cabage kimchi: 150-200g

soy sauce: 2 Tbs

garlic & ginger: 1 tsp each

gochijan: 1 tsp

sesame oil: 1+1 tsp

rice or white wine: 1 Tbs

sausage wieners: 6-8 pcs

shredded cheese*: a lot

steamed rice/noodles: 3-4 bowls

sesame seeds: 1 Tbs

作り方

1: Cut chicken** (dark or white meat) into bite sized pieces. Marinate in mix of every ingredient from soy sauce to wine for at least 15-20 mins. Leave aside 1 Tbs of sesame oil to fry veggies.

2: Cut all veggies into bite size slices and line up along both sides of pan with sausage & kimchi and swirl sesame oil on top. Be sure to leave space down the middle in order to add a river of cheese later.

3: Cook on medium heat with chicken in the middle first to ensure it cooks through. Ensure to turn over veggies as necessary to cook evenly. Once the outside of chicken is cooked, add cheese and cover for 3-5 mins.

4: Once cheese is melted, cooked veggies may be dipped in and served with chicken. Change to low heat. When about 1/4-1/3 is remaining, add steamed rice and mix with all cooked ingredients. Sprinkle sesame seeds and enjoy once rice is slightly charred.

5: May also substitute rice by frying with toppogi mochi, boiled ramen or udon noodles instead. When using dried noodles, may need to add hot water or broth to cook through.

6: If you don’t have a hot plate, cook on large frying pan and serve on a share plate or individually. Be sure to leave some to fry with rice or noodles as well!!

ポイント

*use any type of cheese that will melt. A mix of Mozzarella and Gouda are recommended. May also add more when frying rice if needed
**variety of mushrooms such as enoki, shiitake, hiratake or eringi may be used and amount can be adjusted as you like