dakgalbi

Delicious and authentic Korean dak galbi recipe!

Dak Galbi (Korean Spicy Chicken Stir Fry)

500 g chicken thigh fillets ((1.1 pounds), you can use a whole chicken

sweet potato

carrot

cabbage

Korean

Korean rice cakes

Tbsp gochujang (Korean chili paste)

Tbsp rice wine

Tbsp gochugaru (Korean chili flakes)

soy sauce

Tbsp raw sugar

Tbsp minced garlic

tsp minced ginger

Korean curry powder

onion

Few sprinkles ground black pepper

Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chopped chicken and marinate for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs, and if you can afford more time, for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)

Preheat a large skillet on medium high heat and once heated add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the meat on top. Cook them on medium high heat for 3-4 mins. Then reduce the heat to medium to medium low and cook further until all is cooked (about 10 - 15 mins). During cooking, stir often to avoid food sticking onto the pan. You can cover with a lid to speed up the cooking process.

Serve with rice and other Korean side dishes (optional)

Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.

Dakgalbi with Cheese - Korean Spicy Chicken Stir Fry

chicken thighs (diced (around 4 thighs))

cabbage (2-3 cups once diced)

carrot (sliced)

potato

Korean rice cakes ((tteok))

spring onion / green onion

vegetable oil (for cooking)

Korean hot pepper paste / gochujang

tbsp garlic

tbsp rice wine (or mirin)

Korean hot pepper flakes / gochugaru

tbsp sugar

tsp sesame oil

tsp ginger

cheese (grated, tasty

lettuce (small, leave as whole leaves)

(optional)

Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl.

Marinate

Now add the diced chicken and stir well to make sure every piece is coated in deliciousness. Marinate in the fridge for at least 30 mins (or overnight for even better flavour!)

For the Marinade:

Heat

Let’s get cooking! Heat the vegetable oil in a large flat-bottomed fry pan or cast iron fry pan over a medium high heat.

Layer

Now create a base layer with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinated chicken straight over the top.

Stir Fry

Let it cook for a minute or two, then reduce the heat and stir fry until cooked through. We found that covering it with a lid helps to steam and cook the ingredients through faster, in particular the sweet potato and chicken.

Steam

Keep an eye on the ingredients and stir regularly to make sure they don’t stick to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken.

Garnish

Once the chicken is cooked through, garnish with spring onion and sprinkle with grated cheese. Let it melt down into melty, cheesy goodness.

Serve

Serve with fluffy white rice, and lettuce or perilla to wrap.

For the Dakgalbi:

https://www.youtube.com/watch?v=8iSeROmDOmo

Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.

Popular in the Chuncheon region of South Korea, Dakgalbi is spicy Korean stir fried chicken usually cooked with rice cakes, cabbage, carrot and sweet potato.

The marinade has a gochujang (Korean hot pepper paste) base paired with the Korean chilli flakes to give it a good heat that will warm your soul without your eyes watering.

While there are versions without cheese, we LOVE the version with the iconic cheese strip down the centre.

You can even freeze the leftovers or turn it into a Dakgalbi fried rice!

RECIPE STEPS
00:00 - How to Make Dakgalbi
00:04 - Marinate the chicken
00:30 - Layer vegetables in cast iron pan
00:38 - Top with marinated chicken
00:41 - Mix all ingredients together
00:46 - Cover and steam
00:55 - Garnish with spring onion and cheese

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Spicy Korean Chicken Stir Fry - Dakgalbi [Ready in 30 Minutes!]

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)

water

sesame seeds (to garnish)

Korean chili paste (gochujang)

Korean chili flakes (gochugaru)

garlic

curry powder

ginger powder

sweet rice wine (mirim)

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)

If you&#039;re a spicy food lover, dakgalbi is one of the best dishes in the world! It combines chicken marinated in a to-die-for spicy sauce with Korean sweet potatoes, green cabbage, rice cakes, and kkaennip leaves. Top it with cheesy mozzarella, and stir-fry the leftovers to make the best spicy chicken fried rice ever!

Cheese Dakgalbi - Korean Spicy Chicken Stir-Fry

rice cakes

500 g boneless chicken thighs ((Note 1))

¼ green cabbage (,

sweet potato))

onion (, sliced)

green onions (, chopped)

kkaennip leaves (optional) (, thickly shredded (Note 2))

mozzarella grated cheese

parsley

cooking oil

garlic (, minced)

tsp ginger (, grated)

1.5 tbsp gochugaru (| Korean red chili flakes)

mirin

tbsp mulyeot

tbsp gochujang (| Korean red chili paste)

black pepper

sesame oil

salted seaweed (, chopped)

g mozzarella shredded cheese

green onion

Prepare ingredients - Soak the rice cakes in water while preparing the rest.

Make the sauce - Combine all the sauce ingredients in a bowl and mix well.

Marinate the chicken - Chop the chicken into bite-sized pieces.

Add the chicken to the sauce and let it marinate for at least 1 hour (less time is okay, but 1 hour is best) (Note 3).

Chop vegetables - Chop the cabbage, sweet potato, onion, green onion and kkaennip leaves.

Cook dakgalbi - Heat some cooking oil in a large pan over medium heat. Add the sweet potato, cabbage, and onion to the pan. After 2-3 minutes, add the chicken, rice cakes, and green onions. Cook for 8-10 minutes, or until the sweet potatoes, cabbage, and chicken are almost done. Add the kkaennip leaves and cook for another 1-2 minutes (Note 4).

Create space in the center of the pan and add the mozzarella. Lower the heat to medium, cover the pan with a lid, and let the cheese melt.

Sprinkle with dried parsley.

Serve - Serve hot, but save some leftovers to make fried rice (a common practice in Korean restaurants).

Make fried rice (optional) - In a bowl, combine cold rice, sesame oil, salted seaweed, and green onion. Heat the pan on high, add the mixture to the leftover chicken, and sauté for about 3 minutes. Add mozzarella on top or mix it in.

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