Elevate Your Store-Bought Dakgalbi: A Delicious Home Recipe
Elevate Your Store-Bought Dakgalbi: A Delicious Home Recipe
How to Make Store-Bought Dakgalbi Even More Delicious!
Learn how to transform pre-packaged Chuncheon-style Dakgalbi into an even more flavorful and satisfying meal, perfect for enjoying at home. This recipe enhances the store-bought version with fresh vegetables and a few simple additions for a restaurant-quality taste.
Main Ingredients- 1kg Pre-packaged Seasoned Dakgalbi
- 1/2 Onion
- 1/3 Carrot
- 2 Cheongyang Peppers (optional)
- 6-7 Perilla Leaves
Additional Seasoning (Optional)- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the fresh vegetables that will enhance the flavor of your Dakgalbi. Slice the onion into thick strips. Slice the carrot thinly into half-moons or planks, about 2-3mm thick. If using Cheongyang peppers, remove the seeds and finely chop them. Wash the perilla leaves, pat them dry, and then cut them into large pieces, about 2-3 per leaf.
Step 2
Get ready to stir-fry the Dakgalbi. Choose a wide and deep pan or pot. If the pieces of pre-packaged Dakgalbi are large, cut them into slightly larger than bite-sized pieces with scissors. This helps the seasoning distribute evenly and ensures consistent cooking.
Step 3
Place the cut Dakgalbi into the pan. Add the optional seasoning ingredients: 2 Tbsp perilla oil, 3 Tbsp soy sauce, 1 tsp minced garlic, 2 Tbsp gochugaru, and 2 Tbsp sugar. (You can adjust the amount of sugar based on your preference, or omit it entirely.) Stir well with a spatula over high heat to prevent burning. Cook until the surface of the Dakgalbi turns opaque and it begins to cook through.
Step 4
When the Dakgalbi is about 70-80% cooked, add the prepared onion and carrot slices to the pan. Stir-fry them together with the chicken. (Tip: You can also add a generous amount of cabbage or thinly sliced potatoes for extra deliciousness. If adding potatoes, cook them along with the Dakgalbi or lightly sauté them first over high heat.)
Step 5
Continue to stir-fry until the vegetables are slightly softened and the onions become translucent. Finally, add the chopped perilla leaves and Cheongyang peppers (if using). Stir-fry quickly over high heat for just a moment. Avoid overcooking the perilla leaves to preserve their fresh aroma.
Step 6
Once all the ingredients are well combined and deliciously stir-fried, sprinkle 1 Tbsp of toasted sesame seeds over the top for added nuttiness. Mix gently. Your delicious Dakgalbi is now ready! Serve immediately while hot.
