Name: Korean Chicken Mozzarella Bake (Dakgangjeung Cheese)
Prep time: 24 min
Cook time: 24 min
Total time: 48 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1.5 pounds chicken breast (cut into 1-inch cubes); 1 cup Korean sauce (gochujang-based or store-bought Korean BBQ sauce); 2 cups mozzarella cheese (shredded); 3 tablespoons soy sauce; 2 tablespoons sesame oil; 4 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon red pepper flakes (gochugaru); 2 green onions (sliced); 1 tablespoon sesame seeds; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Korean Chicken Mozzarella Bake (Dakgangjeung Cheese)

A fusion Korean-style dish featuring crispy chicken coated in a savory Korean sauce and topped with melted mozzarella cheese. This comforting baked dish combines traditional Korean flavors with creamy cheese, creating a delicious and satisfying meal that's perfect served over rice.

48 min

Easy

4 servings

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Taste Profile

Sweet6/10

Salty6/10

Sour2/10

Umami8/10

Spicy5/10

🥄 Texture

The chicken has a slightly crisp, caramelized exterior from the cornstarch coating and baked sauce, while remaining tender and juicy inside. Melted mozzarella creates a stretchy, gooey top layer with golden-browned edges that add a light chewiness.

👃 Aroma

A savory, garlicky aroma with toasty sesame notes and a pronounced sweet-fermented scent from the gochujang-based sauce. Baking brings out caramelized sugar and cheese notes, with a faint ginger and toasted pepper background.

🍷 Pairs Well With

Crisp cold lager or pilsner to cut richness (alternatively a lightly chilled dry Riesling or soju).

🥗 Side Dishes

Steamed white rice, kimchi and pickled radish, and simple banchan like seasoned spinach or cucumber salad (oi muchim) to add freshness and acidity.

Ingredients(15 items)

11.5 pounds chicken breast (cut into 1-inch cubes)

21 cup Korean sauce (gochujang-based or store-bought Korean BBQ sauce)

32 cups mozzarella cheese (shredded)

43 tablespoons soy sauce

52 tablespoons sesame oil

64 cloves garlic (minced)

71 tablespoon ginger (minced)

82 tablespoons honey

91 tablespoon rice vinegar

101 teaspoon red pepper flakes (gochugaru)

112 green onions (sliced)

121 tablespoon sesame seeds

132 tablespoons cornstarch

141/2 teaspoon salt

151/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).

Pat the chicken cubes dry with paper towels and season with salt and black pepper.

Coat the chicken pieces with cornstarch, shaking off any excess.

In a large mixing bowl, combine the Korean sauce, soy sauce, sesame oil, minced garlic, minced ginger, honey, rice vinegar, and red pepper flakes. Mix well until the sauce is smooth and uniform.

Add the cornstarch-coated chicken to the sauce and toss until all pieces are evenly coated.

Transfer the sauced chicken to a baking dish, spreading it in an even layer.

Bake uncovered for 15 minutes until the chicken is partially cooked and the sauce begins to caramelize.

Remove the baking dish from the oven and evenly distribute the shredded mozzarella cheese over the top of the chicken.

Return to the oven and bake for an additional 10-12 minutes until the cheese is melted and golden brown, and the chicken is fully cooked through (internal temperature should reach 165°F/74°C).

Remove from the oven and garnish with sliced green onions and sesame seeds.

Let cool for 2-3 minutes before serving. Serve hot over steamed rice or with Korean side dishes (banchan).