Cheese Dakgalbi Roll

Cheese takkarbi" is one of the most talked-about gourmet foods this winter. It is a Korean dish consisting of sweet and spicy seasoned chicken and vegetables with a generous amount of cheese.


This time, we will introduce a recipe for "Cheese Takkarbi Rolls" and some useful Norimaki goods to make it even easier to eat.



1. Wash cabbage and cut into 1cm cubes.


Mix the seasonings marked with ★ and add grated garlic and shoga (a tube is also OK).
Put cabbage, chicken thighs, and seasonings in a bowl and mix well.


Heat sesame oil in a frying pan, add 3 and stir-fry.


5. Cover and let the chicken cook through, then open the center and add the mixed cheese.


6. Cover and turn off the heat when the cheese is melted.


Once the hot cheese takkarbi is done, it is time to roll it up. To make it easier, I used the "Norimaki DAYS Thick Rolls" Norimaki mold this time.



Wet the mold with water and fill it with rice, takkarbi, cheese, and rice, in that order.



Cover the other mold and press down firmly, then turn it over and press the bottom to release the stick-shaped rice.



Now it is ready to be rolled up with the whole shape nori. When cutting the thick rolls, wet a knife with water for a clean cut.



The spicy meat mixed with the sweetness of cabbage, mild cheese, and the flavor of nori (seaweed) makes this cheese takkarbi roll a definite favorite of adults and children alike! Adjust the spiciness and amount of ingredients to your liking, but have fun making it! *Recipe reference: [Norimaki Days] Cheese Takkarbi Rolls by KOKUBO