Korean · Dinner
Spicy Skillet Chicken with Melted Cheese
Dak Galbi One Pan with Tteok and Cabbage
Chuncheon-style one-pan chicken with cabbage, sweet potato, rice cake, and perilla in a gochujang glaze, finished with mozzarella melted across the surface and served from the skillet.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
628Calories
38gProtein
28gFat
58gCarbs
12gSugar
6gFiber
1240mgSodium
115mgChol
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Instructions
1
Prep
Cut chicken thighs into 3cm pieces. Soak rice cakes 15 minutes, drain. Cut cabbage into 4cm pieces, sweet potato into 5mm slices. Whisk gochujang, gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger, and black pepper into a smooth paste. Toss with chicken, rest 8 minutes.
2
Sear
Heat neutral oil in a large wide oven-safe skillet over high. Add sweet potato slices, stir-fry 4 minutes until edges just soften. Add marinated chicken in a single layer, stir-fry 5 minutes over high until deeply caramelized.
3
Build
Add cabbage and rice cakes, toss 3 to 4 minutes over medium-high until cabbage wilts and rice cakes turn glossy and chewy.
4
Finish
Push everything to the edges of the pan. Scatter mozzarella across the centre, lower heat to medium, cover 2 to 3 minutes until cheese melts and turns stretchy. Scatter torn perilla leaves over cheese, sliced scallions and sesame seeds across chicken.
5
Plate
Serve straight from the skillet, ensuring each portion has melted cheese, tender chicken, wilted cabbage, and chewy rice cakes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 300g (10.6 oz) green cabbage
- 240g (8.5 oz) cylindrical rice cake
- 200g (7.1 oz) sweet potato
- 120g (4.2 oz) shredded low-moisture mozzarella
- 8 perilla leaves
- 40g (1.4 oz) gochujang
- 16g (0.6 oz) gochugaru
- 30ml (2 tbsp) soy sauce
- 20g (0.7 oz) light brown sugar
- 20ml (4 tsp) mirin
- 30ml (2 tbsp) toasted sesame oil
- 20ml (4 tsp) neutral oil
- 6 garlic cloves
- 20g (0.7 oz) fresh ginger
- 2 scallions
- 10g (small handful) toasted sesame seeds
- 1 tsp freshly ground black pepper