Cheesy Dakgalbi Oyakodon

Method

1. Cut the chicken into 2.5 cm pieces, the cabbage into 3 cm squares and the onion into 1 cm slices. Mix all the sauce ingredients in a bowl, toss the chicken with half of it and leave to marinate for 10 minutes. Lightly beat the eggs and slice the spring onion.

   Add in this stepBoneless chicken thighs 300 gCabbage 120 gOnion 80 gGochujang (Korean chili paste) 1½ tbspSoy sauce 2 tspMirin 2 tbspSugar 1 tspKorean chili flakes (gochugaru) 1 tspMinced garlic 1 tspWater 110 mlEggs 3Spring onion 1

2. Heat the oil in a 22 cm pan and fry the marinated chicken over medium-high heat for 4 min, until the outside turns white and lightly charred. Gochujang burns easily, so keep stirring.

   Add in this stepCooking oil 1 tbsp

   medium-high heat

3. Add the cabbage, onion and the rest of the sauce and simmer-fry over medium heat for 5 min, until the chicken is cooked through, the cabbage is tender and a little sauce is left in the pan.

   medium heat

4. Pour the egg evenly over the pan in a circle, scatter over the mozzarella, cover and cook over medium-low heat for 2 min. Turn off the heat when the egg is set at the edges but still moist in the middle and the cheese has melted.

   Add in this stepShredded mozzarella 50 g

   medium-low heat

5. Put the rice in bowls, spoon a serving on top of each, and finish with spring onion and sesame seeds.

   Add in this stepHot cooked rice 420 gToasted sesame seeds to taste