Spicy Korean Gochujang and Mozzarella Chicken Dip Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, serve this dip alongside a variety of dippers such as crispy rice crackers, toasted baguette slices, or fresh perilla leaves. The crunch of the crackers contrasts perfectly with the gooey cheese and tender chicken. If the dip gets too thick while sitting in the slow-cooker, stir in a teaspoon of warm water to loosen the consistency before serving.

If the flavor profile needs adjustment, add a splash of toasted sesame oil just before serving to add a nutty, aromatic finish. For those who prefer extra heat, a small sprinkle of Korean chili flakes can be added on top of the mozzarella before the final melting phase. Remember to always use a non-metallic serving spoon to avoid scratching the ceramic coating of your slow-cooker insert.

Variations

• Extra Spicy Dakgalbi: Increase the gochujang to 3/4 cup and add one tablespoon of finely minced fresh bird's eye chili for a significantly higher heat level. Balance the extra spice with an additional tablespoon of honey to maintain the sweet-spicy profile.
• Vegetable-Packed Dip: Incorporate one cup of finely diced sweet potatoes or onions into the slow-cooker at the beginning of the process. These vegetables add sweetness and texture that complement the spicy chicken and creamy cheese beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freezing is not recommended as the cheese and cream cheese base may separate upon thawing.

Reheat

Reheat in a microwave-safe dish in 30-second intervals, stirring in between, until heated through.

Transfer any leftovers to an airtight container within two hours of cooking. Do not leave the dip out at room temperature for longer than this duration to maintain food safety.

The dip can be stored in the refrigerator for up to three days. When ready to eat again, reheat gently on the stovetop or in the microwave, stirring occasionally to ensure the sauce and cheese reincorporate smoothly.

The chicken base can be prepared and kept in the refrigerator for up to 24 hours before cooking. Simply combine the chicken, gochujang, soy sauce, honey, garlic, and cream cheese in the slow-cooker insert and store it covered.

When ready to cook, place the insert into the base and proceed with the two-hour cooking time. Add the mozzarella only when you are ready to serve to ensure the best texture.

Serving ideas

This dish is best enjoyed directly from the slow-cooker to keep the dip at an optimal serving temperature. Place the cooker on a heat-safe mat and provide plenty of crackers or bread around the perimeter.

Encourage guests to scoop from the center to capture both the spicy chicken and the stretchy mozzarella in every bite. The combination of textures is the highlight of the eating experience.

For a more formal presentation, the dip can be transferred to a pre-warmed serving bowl, though it will lose heat faster than in the ceramic insert.

If serving in a bowl, consider garnishing with a few thinly sliced perilla leaves or toasted sesame seeds. Ensure that the dippers are plentiful, as the rich, spicy nature of the dip makes it a substantial snack that pairs well with crisp, neutral sides.

Frequently asked questions

Recipe card

Spicy Korean Gochujang and Mozzarella Chicken Dip

Prep 10 minCook 2 hTotal 2 h 10 minServes 6

Ingredients

• 3 1/2 cups diced chicken thigh
• 1/2 cup gochujang chili paste
• 1/4 cup soy sauce
• 3 tbsp honey
• 6 cloves minced garlic
• 8 oz cream cheese
• 3 cups shredded low-moisture mozzarella

Instructions

1. Place the diced chicken thighs into the slow-cooker insert. Add the gochujang chili paste, soy sauce, honey, minced garlic cloves, and the cream cheese directly into the pot with the chicken.
2. Cover the slow-cooker and set it to HIGH. Cook for 2 hours until the chicken is tender and the sauce is bubbling and rich. Ensure the internal temperature of the chicken reaches 165°F (74°C).
3. Once the chicken is fully cooked, carefully pour the shredded low-moisture mozzarella down the center of the pot. Cover again for a few minutes until the cheese has melted into a molten river.

Contains: soy, gluten, milk

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

18.2 g

Fat

25.4 g

Fiber

1.5 g

Sugar

12 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.