Chef Ryu Soo Young’s All-Purpose Sauce Dakgalbi
The Best Flavor at Home! Chef Ryu Soo Young’s Easy and Delicious Dakgalbi Golden Recipe
We’ve made a simple Dakgalbi at home using Chef Ryu Soo Young’s recipe from the TV show ‘Pyeonstorang’. Introducing Dakgalbi, a delicious dinner menu made with a special spicy and sweet sauce. It’s perfect for hosting guests or for special occasions!
Main Dakgalbi Ingredients
- 600g boneless chicken thigh meat (boneless thigh meat is recommended for a tender texture)
- 1/4 head of cabbage (cut into large pieces for texture)
- 1 stalk of green onion (sliced diagonally for aromatic flavor)
- 1 sweet potato (adjust thickness to your preference, about 1cm thick slices cook well)
- 10 perilla leaves (for a fragrant finish!)
- 1 handful of rice cakes (tteokbokki or regular rice cakes work well)
Chef Ryu Soo Young’s Special All-Purpose Sauce
- 5 Tbsp soy sauce (for deep umami)
- 5 Tbsp white sugar (balances the spiciness with sweetness)
- 4 Tbsp gochujang (Korean chili paste) (the key to spiciness!)
- 4 Tbsp vinegar (cuts through richness with a tangy flavor)
- 3 Tbsp red chili powder (for color and a spicy kick)
- 1 Tbsp curry powder (adds a unique aroma and tenderness!)
- 1 can of ‘Crushed Pear’ drink (a secret ingredient to tenderize meat and add sweetness!)
- 1 Tbsp sesame oil (for nuttiness and sheen)
- 1 tsp salt (to season)
- 5 Tbsp soy sauce (for deep umami)
- 5 Tbsp white sugar (balances the spiciness with sweetness)
- 4 Tbsp gochujang (Korean chili paste) (the key to spiciness!)
- 4 Tbsp vinegar (cuts through richness with a tangy flavor)
- 3 Tbsp red chili powder (for color and a spicy kick)
- 1 Tbsp curry powder (adds a unique aroma and tenderness!)
- 1 can of ‘Crushed Pear’ drink (a secret ingredient to tenderize meat and add sweetness!)
- 1 Tbsp sesame oil (for nuttiness and sheen)
- 1 tsp salt (to season)
Cooking Instructions
Step 1
Rinse the 600g of boneless chicken thigh meat under running water. Then, pat it thoroughly dry with paper towels. Removing excess moisture is crucial for the sauce to adhere well and for a better texture when cooked. Make a few shallow cuts into the thicker parts of the chicken pieces; this helps the marinade penetrate deeper.
Step 2
Now, to ensure the marinade seeps evenly into the chicken, create some perforations. Use a fork or a knife to gently prick the surface of the chicken pieces all over. This step significantly enhances the flavor by allowing the marinade to reach the core of the meat.
Step 3
Prepare a large bowl for marinating the chicken. It’s time to measure and combine the ingredients for Chef Ryu Soo Young’s signature sauce. Add 5 Tbsp soy sauce, 5 Tbsp white sugar, 4 Tbsp gochujang, 4 Tbsp vinegar, 3 Tbsp red chili powder, 1 Tbsp curry powder, 1 Tbsp sesame oil, and 1 tsp salt to the bowl.
Step 4
Once all the sauce ingredients are in the bowl, pour in the entire can of ‘Crushed Pear’ drink. This sweet pear drink is the secret to tenderizing the chicken and adding a subtle sweetness! Now, stir everything well until all the sauce ingredients are thoroughly combined.
Step 5
Add the marinated chicken thigh pieces one by one into the prepared sauce, coating each piece evenly. It’s best to use your hands to gently massage the sauce into the chicken, ensuring every piece is well-coated without any gaps.
Step 6
Marinated chicken tastes much better after a resting period. Refrigerate for at least 30 minutes. If you have time, marinating it for a whole day will allow the flavors to meld deeply into the chicken, resulting in an even richer taste. While the chicken marinates, you can prepare the other vegetables to save time.
Step 7
Let’s prepare the vegetables for the Dakgalbi! Slice the green onion diagonally. Cut the cabbage into large, bite-sized pieces for a satisfying texture. Slice the sweet potato into thin strips, about 0.7-1cm thick, as they take longer to cook than chicken. Chop the perilla leaves into bite-sized pieces to add a fragrant aroma. Don’t forget to prepare your rice cakes.
Step 8
Heat a pan over medium heat and add about 2-3 tablespoons of cooking oil. First, add the diagonally sliced green onions and sauté them over low heat until fragrant. Cook until the sweet aroma of the green onions rises. This step, creating ‘scallion oil,’ greatly enhances the overall flavor of the Dakgalbi.
Step 9
Once the green onions are fragrant, add the large pieces of cabbage and the thinly sliced sweet potato. Stir-fry over high heat until the vegetables are slightly wilted but still have a bit of crunch. Stir-frying them quickly helps them retain some of their texture.
Step 10
When the cabbage and sweet potato have slightly softened, push the vegetables to one side of the pan. Place the marinated chicken pieces into the cleared space. Position the chicken skin-side down if possible, as this helps it crisp up nicely. Ensuring there’s space for the chicken to cook is important.
Step 11
With the chicken pieces placed on the pan, reduce the heat to medium. While the chicken cooks, gently arrange the sautéed vegetables on top of the chicken, almost covering it. This method allows the chicken to cook through while absorbing the flavors from the vegetables.
Step 12
Once the surface of the chicken is cooked, use kitchen scissors to cut it into bite-sized pieces. Stir and cook the chicken and vegetables together. If the sauce seems to be reducing too much, add a little more of the reserved marinade as you stir-fry. Cook for about 5 minutes until the sauce is slightly thickened. Be careful not to overcook, which can make the chicken tough.
Step 13
If you feel the sauce is insufficient during cooking, add a bit more of the pre-made sauce. You can adjust all the seasoning with this sauce. Finally, add the chopped perilla leaves and stir-fry them briefly with the rest of the ingredients. The fragrance of the perilla leaves will elevate the Dakgalbi’s flavor.
Step 14
After adding the perilla leaves, reduce the heat to low and stir gently to combine everything. The key tip here is to avoid cooking the Dakgalbi for more than 15 minutes in total! Overcooking can lead to tough chicken, so keep an eye on the time.
Step 15
And there you have it! Chef Ryu Soo Young’s delicious Dakgalbi is ready. Serve the Dakgalbi attractively on a plate. Sprinkle some sesame seeds on top for a final garnish and a beautiful presentation. Now, it’s time to enjoy!
