Spicy and Sweet Chuncheon Dakgalbi
Easy Chuncheon Dakgalbi Recipe (Easier Than You Think!)
I often watch the ‘1-Minute Ttukttak’ YouTube channel. While eating chicken thigh steak at home, I had some leftover chicken thighs and decided to try making Chuncheon Dakgalbi! I was surprised at how simple it turned out to be. Enjoy this delicious Chuncheon Dakgalbi at home, perfect as a main dish or a savory snack!
Main Ingredients
- 600g boneless chicken thighs (recommended)
- 1 onion
- 1 green onion
- 1/4 head of cabbage
- 2 Korean chili peppers (Cheongyang)
- Mushrooms (to your liking)
- 1 onion (for onion juice)
Dakgalbi Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp ssamjang (Korean seasoned soybean paste)
- 0.5 Tbsp curry powder (optional, for extra flavor!)
- 0.5 Tbsp black pepper (generous amount)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp ssamjang (Korean seasoned soybean paste)
- 0.5 Tbsp curry powder (optional, for extra flavor!)
- 0.5 Tbsp black pepper (generous amount)
Cooking Instructions
Step 1
First, thoroughly rinse the chicken thighs under running water. Pat them dry with paper towels to remove excess moisture; this helps to reduce any gamey smell.
Step 2
Cut the chicken thighs into bite-sized pieces. Using boneless chicken thigh meat will make the cooking process much easier!
Step 3
Ideally, you should blend one onion to extract its juice. If you don’t have a blender, finely chop the onion and mash it with your hands until it becomes soft and releases its juices. This step helps the marinade penetrate the chicken better and adds a delicious depth of flavor.
Step 4
In a bowl, combine the prepared chicken thighs, onion juice (or mashed onion), and all the Dakgalbi seasoning ingredients (gochugaru, sugar, soy sauce, gochujang, oyster sauce, minced garlic, ssamjang, curry powder, and black pepper). Mix well with your hands, ensuring the chicken is evenly coated. The vibrant red color at this stage looks incredibly appealing!
Step 5
Heat a little oil in a pan over medium-high heat. Add the chopped green onions first and stir-fry until fragrant. Then, add the cabbage, mushrooms, and any other vegetables you’d like to include, and stir-fry until they soften slightly. (Tip: Adding rice cakes or sweet potatoes at this stage also makes it delicious!)
Step 6
Once the vegetables are partially cooked, add the marinated chicken. Stir-fry until the chicken is fully cooked through and the sauce has thickened and coated everything nicely. Be mindful of the heat to prevent burning.
Step 7
For an extra spicy kick, add the chopped Korean chili peppers at the end. If you enjoy the aroma of curry, feel free to add a little more curry powder during the marinating step; it significantly enhances the flavor!
Step 8
Continue to cook over high heat for about 15 minutes, stirring constantly, until the chicken is completely cooked and the sauce is glossy and reduced. Your visually stunning Chuncheon Dakgalbi is now ready to be enjoyed!
