Steps

1. Start preparing the cabbage.
   🕒 00:37
2. Roughly chop the cabbage and cut off the core diagonally.
   🕒 00:53
3. Separate a few outer leaves of the cabbage, wash them thoroughly, and drain well. (Key Tip!) Excess water will dilute the soup's flavor, so drain it well.
   🕒 01:01
4. Prepare a bowl and add the washed cabbage, tearing it into bite-sized pieces, slightly larger than one bite. Break tougher parts into smaller pieces.
   🕒 01:22
5. Start preparing the garlic.
   🕒 01:51
6. Cut off the root of 2 cloves of garlic, peel the skin after cutting lengthwise. Remove the sprouts. (Key Tip!) Sprouts contain bitterness and astringency, so remove them.
   🕒 02:00
7. Start preparing the rice cakes.
   🕒 02:24
8. Cut 4 rice cakes into quarters. Use the base of the knife and apply slow, steady pressure using leverage to cut. (Key Tip!) Rice cakes are hard and can cause injuries, so cut with the base of the knife, not the tip.
   🕒 02:33
9. Prepare a large bowl and make the sauce.
   🕒 03:13
10. Add 2.5 tbsp Gochujang (Korean Chili Paste), 1.5 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), and 2 tsp Sugar to the bowl.
    🕒 03:17
11. Add the peeled and grated garlic.
    🕒 03:55
12. Mix all the seasonings thoroughly.
    🕒 04:02
13. Start preparing the chicken thigh.
    🕒 04:20
14. If there is any drip (red liquid) from the 400g chicken thigh, wipe it off with paper towels and remove any blood clots. (Key Tip!) Drips and blood clots can cause a gamey smell, so remove them thoroughly. This is especially important when steaming.
    🕒 04:23
15. Use the tip of your knife to thoroughly pierce and cut through the white sinew in the chicken. (Key Tip!) Cutting the sinew makes it easier to chew and results in a tender texture.
    🕒 05:01
16. Cut the chicken into large, bite-sized pieces.
    🕒 05:11
17. Add all the cut chicken to the prepared sauce. Mix thoroughly with a rubber spatula, ensuring it's well coated. (Key Tip!) Cutting the chicken into larger pieces helps retain moisture and results in a juicier texture.
    🕒 05:34
18. Prepare a frying pan, add oil, and heat over medium-low heat.
    🕒 06:09
19. Add all the torn cabbage to the heated pan and stir-fry with a spatula until coated with oil and the volume reduces. (Key Tip!) Stir-frying it first allows the cabbage's moisture to be released more easily, making it less likely to burn and easier to add other ingredients.
    🕒 06:18
20. Turn off the heat and place the rice cakes on top of the stir-fried cabbage, trying not to overlap them.
    🕒 06:52
21. Place the sauce-coated chicken on top of the rice cakes, and pour the remaining sauce over them so it coats the rice cakes as well.
    🕒 07:00
22. Turn the heat to low, cover with a lid, and steam for 8 minutes. (Key Tip!) Steaming allows the flavors from the cabbage and chicken to create a delicious broth.
    🕒 07:14
23. After 8 minutes, remove the lid, gently mix everything, and let the rice cakes absorb the flavor. Stir until the rice cakes melt and the sauce thickens.
    🕒 07:27
24. Once everything has thickened, generously sprinkle with shredded cheese.
    🕒 08:02
25. Cover with a lid and heat for 1 minute until the cheese is melted.
    🕒 08:18
26. Mochi Cheese Dakgalbi is complete.
    🕒 08:25