Korea, Asia · Dakgalbi (Spicy Stir-Fried Chicken)

Dakgalbi Sweet Potato Cheese Gratin

Name: Dakgalbi Sweet Potato Cheese Gratin
Cook time: 35 min
Total time: 35 min
Yield: Serves 2
Cuisine: Korea
Ingredients: Sweet potato 300 g; Butter 10 g; Milk 40 ml; Boneless chicken thighs 240 g; Gochujang (Korean chili paste) 1 tbsp; Korean chili flakes (gochugaru) 1 tsp; Soy sauce 1 tsp; Sugar 1 tsp; Minced garlic 1 tsp; Cabbage 100 g; Onion 60 g; Korean rice cakes (tteok) 60 g; Cooking oil 1 tbsp; Heavy cream 60 ml; Grated mozzarella 100 g; Spring onion ½

Café-style gratin: dakgalbi layered over buttery sweet potato mash, topped with cream and mozzarella and baked, so every spoonful is sweet, spicy and rich.

ServingsServes 2

Total cooking time35 min

DifficultyMedium

Method

Peel the sweet potato, cut into 3 cm chunks and put in a microwave-safe bowl with 1 tbsp water. Cover and microwave (700 W) for . When a fork slides in easily, mash it while hot with the butter and milk until smooth.
Add in this stepSweet potato 300 gButter 10 gMilk 40 ml
Preheat the oven to 200°C. Cut the chicken into 2 cm pieces and mix with the gochujang, chili flakes, soy sauce, sugar and garlic. Cut the cabbage into 3 cm squares and the onion into 1 cm strips; halve the rice cakes lengthways.
Add in this stepBoneless chicken thighs 240 gGochujang (Korean chili paste) 1 tbspKorean chili flakes (gochugaru) 1 tspSoy sauce 1 tspSugar 1 tspMinced garlic 1 tsp
Heat the oil in a 24 cm pan over medium-high heat and stir-fry the chicken, cabbage, onion and rice cakes for , until the chicken is white all the way through and the sauce coats everything in a gloss. It cooks again in the oven, so don't overdo it.
Add in this stepCooking oil 1 tbspCabbage 100 gOnion 60 gKorean rice cakes (tteok) 60 g
medium-high heat
Spread the sweet potato mash evenly in a 18 cm baking dish, spoon the dakgalbi on top, pour the cream around the edge and cover evenly with mozzarella.
Add in this stepHeavy cream 60 mlGrated mozzarella 100 g
Bake in the oven at 200°C for , until the cheese is bubbling with brown spots here and there.
oven
Scatter with sliced spring onion and rest for 3 minutes, then dig deep so each spoonful gets all three layers.
Add in this stepSpring onion ½

Cook's tip

If the mash is too stiff, add milk 1 tbsp at a time. The cream softens the gochujang into a rosé-style sauce, so it suits people who don't like much heat. For 4 servings you can use 4 individual dishes instead of one large one.

Cooking it at camp

No oven? Use a cast-iron pan or Dutch oven: layer everything, cover and leave over low heat for 8–10 minutes until the cheese melts. With a Dutch oven, put coals on the lid to brown the top. Make the mash at home to save time.