Chewy Chicken ‘Knee’ Dakgalbi: A Spicy and Sweet Delicacy
Chewy Chicken ‘Knee’ Dakgalbi: A Spicy and Sweet Delicacy
Make Spicy & Sweet Chicken ‘Knee’ Dakgalbi, Your Husband’s Favorite Specialty Dish!
In Korea, this cut is called ‘dthol-sal’ (cartilage meat), but in New Zealand, it’s known as ‘Chicken Knee’ or ‘Joint,’ and it’s readily available at Asian butcher shops. While it’s a part many Kiwis discard, I often buy it because I absolutely love its unique, satisfyingly chewy texture. This recipe uses this special cut to create a deliciously spicy and sweet Dakgalbi that’s perfect for a special meal. It’s a wonderful dish that pairs perfectly with rice as a side or as an appetizer with your favorite drinks.
Main Ingredients- 750g Chicken ‘Knee’ (Chicken Joint) – ensure it’s fresh.
Other Ingredients- 1/4 head Cabbage, cut into bite-sized pieces (approx. 5cm x 5cm)
- 1 Onion, thinly sliced or roughly chopped
- 2 handfuls Rice Cakes (tteokbokki or tteokguk tteok), soaked in cold water
- 2 Green Onions (scallions), cut diagonally into 5cm lengths
- 500ml Milk (for tenderizing and removing gamey odor)
- 1 Hot Green Chili (e.g., Korean Cheongyang chili), sliced diagonally
- 1 Red Chili (e.g., red bell pepper or red chili), sliced diagonally (for color and mild heat)
- 1/2 Carrot, sliced about 0.5cm thick
Seasoning Ingredients- 4.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) – adjust to your spice preference
- 3 Tbsp Mirin (rice wine) or cooking sake
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Sugar – adjust sweetness as desired
- 1.5 Tbsp Minced Garlic
- 1.5 Tbsp Curry Powder (adds a unique depth of flavor)
- 1/4 Tbsp Ginger Powder (or 1 tsp ginger juice)
- 1.5 Tbsp Sesame Oil
- A pinch of Black Pepper
- 1/4 head Cabbage, cut into bite-sized pieces (approx. 5cm x 5cm)
- 1 Onion, thinly sliced or roughly chopped
- 2 handfuls Rice Cakes (tteokbokki or tteokguk tteok), soaked in cold water
- 2 Green Onions (scallions), cut diagonally into 5cm lengths
- 500ml Milk (for tenderizing and removing gamey odor)
- 1 Hot Green Chili (e.g., Korean Cheongyang chili), sliced diagonally
- 1 Red Chili (e.g., red bell pepper or red chili), sliced diagonally (for color and mild heat)
- 1/2 Carrot, sliced about 0.5cm thick
Seasoning Ingredients- 4.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes) – adjust to your spice preference
- 3 Tbsp Mirin (rice wine) or cooking sake
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Sugar – adjust sweetness as desired
- 1.5 Tbsp Minced Garlic
- 1.5 Tbsp Curry Powder (adds a unique depth of flavor)
- 1/4 Tbsp Ginger Powder (or 1 tsp ginger juice)
- 1.5 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
Place the chicken ‘knee’ pieces in a bowl and pour enough milk over them to completely submerge the meat. Let it marinate for at least 1 hour. This step is crucial for tenderizing the meat and effectively removing any gamey odor. If your chicken is exceptionally fresh and has no noticeable smell, you can skip this marination.
Step 2
Cut the cabbage into roughly 5cm x 5cm square pieces. Any bite-sized pieces will work perfectly for this dish.
Step 3
Slice the green onions diagonally into pieces about 5cm long, roughly the length of your index finger. Again, cut them into a size that’s easy to eat.
Step 4
Slice the carrot into rounds or half-moons about 0.5cm thick. It’s best not to slice them too thinly so they retain a nice texture when cooked.
Step 5
Thinly slice the onion along the grain, about 0.5cm thick. The sweetness released from the onion as it cooks will enhance the overall flavor of the Dakgalbi.
Step 6
Slice the hot green chili and red chili diagonally. The red chili adds a beautiful color and a mild sweetness, but you can use just one type of chili if you prefer. If you’re sensitive to spice, feel free to omit these or reduce the amount.
Step 7
Measure out about 2 handfuls of rice cakes (tteokguk tteok or tteokbokki tteok). Soak them in cold water for a few minutes before cooking; this helps them cook more evenly and become delightfully tender.
Step 8
Drain the chicken ‘knee’ from the milk and pat it dry. In a large bowl, combine the chicken with all the seasoning ingredients: gochujang, gochugaru, mirin, soy sauce, sugar, minced garlic, curry powder, ginger powder, sesame oil, and pepper. Mix everything thoroughly with your hands, ensuring each piece of chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
Step 9
Heat a large skillet or wok over medium-high heat. Add the marinated chicken and begin to stir-fry. Once the chicken starts to cook, sprinkle in a pinch of black pepper for extra aroma.
Step 10
When the chicken is almost fully cooked, add the soaked rice cakes, sliced carrots, cabbage, green and red chilies, and sliced onion to the pan. Continue to stir-fry everything together until the vegetables are tender-crisp and all the ingredients are well combined with the sauce.
Step 11
In the final stage of cooking, add the diagonally sliced green onions. Stir-fry for just another minute or two. Adding the green onions at the end helps them retain their fresh aroma and slight crunch, preventing them from becoming too soft and losing their vibrant color.
Step 12
Once everything is cooked through and the sauce has thickened slightly, remove the pan from the heat. Garnish your delicious Chicken ‘Knee’ Dakgalbi with toasted sesame seeds for a final touch. This dish is fantastic served over rice for a hearty meal or enjoyed as a flavorful appetizer with drinks. The same sauce base also works wonderfully with pork or other cuts of chicken, so feel free to adapt it based on what you have in your kitchen!
