Dakgalbi Sauce & Creative Uses
Dakgalbi Sauce & Creative Uses
Baek Jong Won’s Dakgalbi Sauce – Perfect Replication & Leftover Sauce for Spicy Stir-fried Octopus!
Create a fantastic dish with your leftover ingredients! This Dakgalbi recipe guarantees a satisfying flavor, hitting that perfect middle ground, and can be adapted to your personal taste. Using Baek Jong Won’s recipe as a base, we’ll slightly reduce the sweetness and then show you how to make a spicy stir-fried octopus dish with the leftover sauce and ingredients. Discover brilliant tips to make the most of every last ingredient!
Main Ingredients- Chicken (boneless thigh meat) 1kg or 2 boneless chickens
- Onion 1/2
- Carrot 1/8
- Napa Cabbage 1/8 head
- Sweet Potato 1
- Cheongyang Pepper 3
- Shiitake Mushroom 3
- Tteokbokki Rice Cakes (portion as needed)
- Jjolmyeon Noodles (1 serving)
- Lettuce (to taste)
- Perilla Leaves (to taste)
Dakgalbi Sauce- Gochujang (Korean chili paste) 100cc
- Brewing Soy Sauce 100cc
- Cooking Wine (Mirin, etc.) 100cc
- Sugar 50cc (sweetness adjustable)
- Minced Garlic 50cc
- Gochugaru (Korean chili flakes) 50cc
- Black Pepper Powder 0.5~1cc (approx. 1/4 tsp)
- Sesame Oil 10cc (approx. 2 tsp)
- Gochujang (Korean chili paste) 100cc
- Brewing Soy Sauce 100cc
- Cooking Wine (Mirin, etc.) 100cc
- Sugar 50cc (sweetness adjustable)
- Minced Garlic 50cc
- Gochugaru (Korean chili flakes) 50cc
- Black Pepper Powder 0.5~1cc (approx. 1/4 tsp)
- Sesame Oil 10cc (approx. 2 tsp)
Cooking Instructions
Step 1
Prepare the Chicken: Use pre-cut boneless chicken thigh for Dakgalbi, or debone a whole chicken to use only the meat. Wash the chicken bones thoroughly and freeze them for later use in making broth or chicken soup.
Step 2
Make the Delicious Dakgalbi Sauce: In a large bowl, combine Gochujang (100cc), brewing soy sauce (100cc), cooking wine (100cc), sugar (50cc), minced garlic (50cc), Gochugaru (50cc), black pepper powder (0.5~1cc), and sesame oil (10cc). Mix well to create the sauce. Generously coat the prepared chicken with this sauce and marinate by massaging it in with your hands for at least 30 minutes. (Tip: For an exotic twist, you can add 5cc of curry powder to taste. Be mindful not to add too much, as it can overpower the flavor.)
Step 3
Prepare Vegetables and Rice Cakes: Thickly slice the onion and cut the carrot into half-moon shapes. Chop the napa cabbage into bite-sized pieces and peel and slice the sweet potato into about 0.7cm thick rounds. Rinse the tteokbokki rice cakes under cold water. Lightly grease a pan with oil, or use it dry, then layer the bottom of the pan with napa cabbage, onion, sweet potato slices, and rice cakes.
Step 4
Add the Dakgalbi and Remaining Vegetables: Arrange the marinated chicken and the sliced carrot and prepared shiitake mushrooms attractively over the vegetables in the pan.
Step 5
Stir-fry to Perfection: Cover the Dakgalbi with the remaining chopped napa cabbage and sliced Cheongyang peppers. Begin stir-frying over high heat. If the sauce seems insufficient or the taste is too bland, add a bit more of the prepared Dakgalbi sauce. If the ingredients start to stick to the bottom or burn, add a small amount of water. Cook until the rice cakes and sweet potatoes are tender, the vegetables are wilted, and then enjoy by wrapping the Dakgalbi with lettuce and perilla leaves!
Step 6
A Special Treat: Jjolmyeon Noodle Stir-fry: After finishing the Dakgalbi, boil or blanch the jjolmyeon noodles. Add them to the pan with any remaining Dakgalbi and a little extra sauce, then stir-fry together. The chewy noodles mixed with the spicy sauce create a surprisingly delicious and unique dish.
Step 7
Make Spicy Stir-fried Octopus with Leftover Sauce: I also tried making spicy stir-fried octopus using the leftover Dakgalbi sauce and vegetables, and it turned out quite well! (Important Note: Octopus is naturally quite salty, so do not wash it with salt water. Clean it thoroughly using only flour. Do not marinate the octopus in the sauce beforehand; instead, sprinkle the sauce over it while stir-frying in the pan to coat.)
