Dak Galbi Cheese

Method

1. Slice the chicken into bite-sized pieces and combine with the gochujang in a bowl, tossing thoroughly to coat, then let marinate for at least 10 minutes.
2. Roughly chop the cabbage and slice the pepper into strips, setting them aside while you heat a large skillet or cast-iron pan over medium-high heat.
3. Add the marinated chicken to the hot pan and stir-fry for about 8 minutes until the edges begin to caramelize and the chicken is nearly cooked through.
4. Add the cabbage and pepper to the pan and continue stir-frying for another 10 minutes, stirring frequently until the vegetables are tender and well coated in the gochujang sauce.
5. Reduce the heat to medium-low, spread the mixture evenly across the pan, and scatter the mozzarella over the top in an even layer.
6. Cover the pan with a lid and cook for a further 5 minutes until the mozzarella is fully melted, bubbly, and lightly golden at the edges.
7. Serve the dak galbi directly from the pan while the cheese is still molten and the sauce is fragrant.