Cheesy Spicy Dak-galbi | zojirushi.com

Ingredients (serves 4):

1-1/2 lb. chicken thighs
1 cabbage
1 small Asian red skin sweet potato
3 carrots
1 onion
8 oz. tteok (cylinder shaped Korean rice cakes)
12 oz. shredded mozzarella cheese
2 Tbsp. vegetable oil

For sauce:

4 Tbsp. gochujang (Korean red chili pepper paste)
1-1/2 Tbsp. soy sauce
1 Tbsp. garlic, grated
1 Tbsp. ginger, grated
1 Tbsp. Korean red chili pepper powder, or cayenne pepper (adjust to your taste)
1 Tbsp. mirin (sweet rice wine)
2 Tbsp. Korean malt syrup or light corn syrup
1 tsp. sugar
2 tsp. dark sesame oil

Optional sides and condiments:

Cooked white rice
Red leaf lettuce
Kkaetnip (Korean perilla leaves)

*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

Cut chicken thighs into bite-sized pieces.

2

In a medium bowl, place all the sauce ingredients and mix well.

3

Add chicken pieces to the bowl and mix with sauce. Cover with plastic wrap and allow chicken to marinate in the refrigerator while preparing for other ingredients or marinate overnight.

4

Cut cabbage into bite-sized pieces. Peel sweet potato and slice into quarter inch thick half moons. Peel onion and dice into medium sized pieces. Julienne the carrots. Rinse the rice cakes.

5

Turn on the Gourmet Sizzler® Electric Griddle, set to 350ºF, add oil and all vegetables onto the griddle.

6

Add rice cake and chicken with marinated sauce on the top of vegetables. Place the lid and cook for 3 minutes. Open the lid, stirring occasionally and cook for another 5 minutes or until the sweet potato are soft.

7

Reduce heat to “KEEP WARM.” Make space at the center with a spatula and add the cheese. Cover with the lid and let stand for 1-2 minutes to allow the cheese in center to melt.

8

Eat directly from the griddle. Wrap with kkaetnip (perilla leaves), lettuce leaves and/or eat with rice.

9

Enjoy!