chuncheon dakgalbi

Enjoy Dakgalbi, a spicy Korean chicken stir-fry with chicken thighs, cabbage, rice cake, and sweet potato in a rich gochujang-based sauce. Experience the authentic flavors of Korean cuisine in this hearty recipe.

Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)

lb (450 g) boneless, skinless chicken thigh (diced)

tbsp oil

lb (225 g) Korean rice cake sticks

1/4-1/2 green cabbage (diced)

8-10 perilla leaves + more (sliced)

onion

potato

water

sesame seeds (to garnish)

Korean chili paste (gochujang)

soy sauce

Korean chili flakes (gochugaru)

garlic

curry powder

ginger powder

sweet rice wine (mirim)

tbsp sugar

tbsp sesame oil

tsp pepper

Korean corn syrup (mulyeot) (optional)

rice

tbsp dakgalbi sauce

seaweed

sesame seeds

To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

For the dakgalbi sauce

Toss the chicken pieces with 1/2 the sauce in a mixing bowl and set aside.

Soak rice cakes in water for 10 minutes and drain.

Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.

When it starts to make a loud sizzling sound, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and the rice cakes and sweet potato are tender, about 6-7 minutes. If your food seems to be sticking too much to the skillet, add 2-3 tablespoons of water to create steam to release the sauce on the skillet and to cook evenly.

Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.

For stir-frying dakgalbi

After finishing dakgalbi, turn the heat back to medium and drizzle 1 tablespoon of oil into the skillet. Add the cooked rice and reserved dakgalbi sauce, then start stir-frying to coat the rice with the sauce residue remaining in the skillet. Finally, add soy sauce and mix well.

Press the rice gently to the bottom of the skillet and let it crisp up for 1-2 minutes over low heat.

When the rice sticks to the skillet and becomes golden and crispy, drizzle sesame oil over the top and sprinkle crumbled seaweed and toasted sesame seeds. Toss everything together until well combined. Serve the dakgalbi fried rice immediately while it&#39;s still hot and crispy.

To make fried rice

https://content.jwplatform.com/videos/mUS30FaF.mp4

Dakgalbi is a popular Korean chicken stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang based spicy sauce. The city of Chuncheon is famous for this delicious chicken dish.

Dakgalbi (Korean chicken stir-fry)

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