Cheese Dakgalbi (Korean Spicy Chicken Stir Fry) – Famous Seoul Restaurant Style

Let’s Make Cheese Dakgalbi (치즈 닭갈비) — Seoul Restaurant Style.

Today, we’re making Cheese Dakgalbi (Korean spicy chicken) just like a famous restaurant in Gangnam, Seoul. One bite and you’ll feel like you’ve landed in Seoul.

What is Cheese Dakgalbi (Spicy Korean Stir Fry Chicken)?

“Dak” means chicken, and “Galbi” means ribs in Korean. But fun fact: Dakgalbi doesn’t actually use chicken ribs.
Traditionally, it might have started with rib meat, but since you can only get a small amount from each chicken, most places now use boneless thigh meat or chicken breast. Some even mix in wings or rib meat depending on availability.

In Korea, people love juicy, tender chicken thighs, so that’s the most popular choice for Dakgalbi. The chicken is marinated in a spicy red pepper sauce, then stir-fried with vegetables, rice cakes, and sometimes even sweet potatoes on a large flat pan right at your table.

Now, let’s talk about cheese.
Koreans love adding melty cheese to all kinds of dishes—like cheese tteokbokki (spicy rice cakes). And in Gangnam, there’s a super famous Cheese Dakgalbi restaurant that does it perfectly.

So today, we’re recreating that vibe with our cheesy, rich, spicy, and savory Dakgalbi with cheese. All my foreign friends absolutely loved this dish. Even those who couldn’t handle spicy food found the cheese to be a lifesaver—it makes the heat softer and the flavor even more delicious.

A similar dish to Dakgalbi is Stir-Fried Pork (Jeyuk Bokkeum). This is a 15-minute recipe for making Seoul Restaurant-Style Jeyuk Bokkeum. The perfect combination of tender pork, spicy sauce, and vibrant vegetables, this dish is a quick and delicious way to enjoy Korean flavors!

The Cheese Waterfall

In Korea, adding cheese toppings has become its own kind of food culture. That’s how the term “cheese waterfall” was born — it means pouring a generous amount of melted cheese over your food like a waterfall.

Today, we’re going to make a Cheese Waterfall Dakgalbi, where a large pool of cheese is melted right in the middle of the pan.

Imagine: spicy-sweet stir fry chicken dipped in stretchy, gooey melted cheese… It’s game over.
Once you try it, you’ll never want to eat dakgalbi without cheese again.

What is Cheese Dakgalbi Made Of?

Here’s what goes into this mouthwatering dish.

• Meat

Boneless, tender chicken thigh or leg meat — juicy and perfect for stir-frying.

• Vegetables

Cabbage, green onions, and sweet potatoes — they balance the spicy flavors and add texture.

• Cheese

Lots of melted mozzarella cheese, stretchy and rich, perfect for dipping.

• Sauce

A spicy-sweet Korean sauce made with gochujang (Korean red pepper paste) as the base.

• Optional Add-ons

You can add chewy rice cakes (tteok), ramyeon noodles, udon noodles, or extra cheese to make it even more satisfying!

What Kind of Cheese Is Used in Cheese Dakgalbi?

Koreans use shredded mozzarella cheese – and yes, that stretchy, melty cheese pull you see in photos? It’s all thanks to the mozzarella. It melts beautifully and stretches like pizza cheese, creating the signature “cheese waterfall” effect.

It’s also mild in flavor, so it doesn’t overpower the Korean spicy chicken. Instead, it blends in perfectly, adding a creamy, savory balance to the dish.

What’s in Dakgalbi Sauce?

The signature Dakgalbi sauce is spicy, sweet, and packed with garlic flavor. Here’s what makes Korean spicy chicken so special.

• Base: Gochujang (Korean red pepper paste) and gochugaru (Korean red chili flakes) bring the heat.

• Seasoning: Soy sauce adds depth, sugar brings sweetness, and oyster sauce or a bit of MSG gives it that irresistible umami kick.
• Aromatics: Garlic, ginger, and Korean cooking wine are added to remove any gamey chicken smell and to boost the overall flavor.

If we had to describe it in one line: “A bold, spicy-sweet gochujang sauce with a kick of garlic.“

Ingredient Substitutions

Can’t find all the Korean ingredients? No worries – here are some easy substitutions

• Rice Cakes (Tteok)

If you don’t have Korean rice cakes, you can simply skip them.
Instead, add ramyeon noodles or udon — they soak up the sauce beautifully and taste amazing with the chicken.

• Mozzarella Cheese

You can use cheddar or gouda if mozzarella isn’t available.
They taste great, but don’t expect the same cheese pull effect as mozzarella.

• Korean Cooking Wine (Matsul)

You can substitute it with white wine or dry sherry to help remove any chicken smell and enhance flavor.

• Oyster Sauce

No oyster sauce? Just add a bit more soy sauce and a small pinch of MSG.
If you don’t use MSG, chicken stock powder works well too.

• Korean Red Pepper Flakes (Gochugaru)

If gochugaru is too spicy or hard to find, you can use paprika powder for a milder, more accessible alternative.

Cooking Tips

• Score or poke the chicken

Lightly score the chicken with a knife or poke it with a fork. This helps the marinade soak deep into the meat, making it more flavorful.

• Marinate the chicken

Let the chicken sit in the sauce for at least 30 minutes. The longer it marinates, the deeper and richer the flavor will be.

• Use enough oil

Don’t be shy with the oil — this dish is meant to be stir-fried in a good amount of oil. Use at least 5 tablespoons to prevent burning and to bring out that savory, rich taste.

• Control the heat

Cook over medium heat to avoid burning the sauce. The cabbage will release moisture, which helps keep everything juicy.
When it’s time to melt the cheese, cover the pan and switch to low heat to get that perfect cheese pull without overcooking the chicken.

• troubleshooting tips

If the Dakgalbi sauce starts to stick or burn, just add 50ml (about 5 tablespoons) of water to the pan. This will loosen things up and help everything cook more evenly.

Fried Rice After Dakgalbi — A Must!

If you eat Dakgalbi, you must try Dakgalbi Fried Rice.
Koreans love making fried rice with the leftover sauce and ingredients after eating dishes like Dakgalbi or Korean BBQ. We even call it a kind of “K-dessert” — the final, satisfying finish to the meal!

How to make it?
Add cooked rice to the leftover Dakgalbi sauce in the pan. Stir-fry everything together, then finish with a drizzle of sesame oil and a sprinkle of seaweed flakes (kim-garu).
Flatten the rice and let it cook over low heat until you hear a sizzling sound — this creates a crispy bottom layer called “nurungji” in Korean. That golden crust? That’s the best part of the fried rice!

Best Side Dishes to Pair

Kimchi
Kimchi goes well with everything in Korean cuisine, especially with rich, spicy dishes like Dakgalbi. It adds crunch and a fermented kick that balances out the flavors.

Recommended: https://amzn.to/3EfYdUN (UK), https://amzn.to/4lwq0B8 (US)

Pickled Radish (Danmuji)
The sweet, tangy crunch of pickled radish is great for refreshing your palate between bites of spicy, oily food.

Recommended: https://amzn.to/3Rjj2l4 (UK), https://amzn.to/4jAY4dI (US), https://amzn.to/4jtP8Xd (DE), https://amzn.to/3RhNgFe (NL, BE)

Lettuce or Perilla Leaves (Sesame Leaves)
Just like Korean BBQ, make a Ssam! Wrapping Dakgalbi in fresh greens adds texture and a clean bite.

Pickled Ssam-Mu (Thin Pickled Radish Wraps)
In Korea, almost every Dakgalbi restaurant serves these. Wrap your chicken in one — it cuts the heat and adds a zesty, cooling bite. Super addictive!

What to Drink With Cheese Dakgalbi

Soju
One of the most iconic pairings — Dakgalbi and soju are a perfect match.

Somaek (Soju + Beer)
This fizzy combo is smooth like soda and the carbonation helps cleanse the richness of the dish.

Coke or Sprite
Not drinking alcohol? No problem. Sweet fizzy drinks pair perfectly with spicy, saucy food.

Get Ingredients

• Stainless Steel Wok: https://amzn.to/3DQgIPu (US), https://amzn.to/4hmr6w3 (DE), https://amzn.to/42f3uVG (NL), https://amzn.to/3RcZnmR (UK)

• Rice Cooker: https://amzn.to/4clQ11Q (US), https://amzn.to/43E0K5w (BE, NL), https://amzn.to/4cAnLJ7 (DE), https://amzn.to/4jrS4Uk (UK)
• Kitchen Scissors: https://amzn.to/4crbPcw (US), https://amzn.to/43IM4Cd (DE), https://amzn.to/3FS0Ix0 (BE, NL)
• Gochujang: https://amzn.to/3XstNFi (US), https://amzn.to/4hSoh65 (DE), https://amzn.to/4l4b2BU (NL, BE), https://amzn.to/4curibS (UK)
• Gochugaru (Korean Red Pepper Powder): https://amzn.to/4hD0Duw (US),  https://amzn.to/40F34pK (DE), https://amzn.to/425ncTO (UK)
• Rice Cake (Tteok): https://amzn.to/4lCRgy2 (UK), https://amzn.to/3G4LTqP (DE), https://amzn.to/4czHpVw (US), https://amzn.to/42gsxb7 (NL, BE)
• Soy Sauce: https://amzn.to/4gYk1BJ (US), https://amzn.to/4gW8zGv (DE), https://amzn.to/3Ef2bgl (UK), https://amzn.to/43OACVz (NL, BE)
• Oyster Sauce: https://amzn.to/3Q8vjYX (US), https://amzn.to/3CI3Om4 (DE), https://amzn.to/40Oiubl (UK)
• Mirin or Matsul (cooking wine): https://amzn.to/3CV5tF1 (US), https://amzn.to/4hSBvAH (NL, BE), https://amzn.to/4jLJ0Kn (UK)
• Rice: https://amzn.to/4bdcfCH (US), https://amzn.to/41xxThP (NL, BE), https://amzn.to/4kgVgmQ (DE), https://amzn.to/4ibBneK (UK)