Spicy and Sweet Dakgalbi: A Flavorful Homemade Delight
Spicy and Sweet Dakgalbi: A Flavorful Homemade Delight
A Taste That Will Amaze You! How to Make Dakgalbi at Home
When you crave something special for a home-cooked meal, this Dakgalbi recipe using boneless chicken thighs is a lifesaver! It’s incredibly quick to whip up and tastes even better than store-bought versions. You’ll be making this again and again!^^
Main Ingredients- 400g Boneless Chicken Thighs (cut into bite-sized pieces)
- A portion of Cabbage (roughly chopped)
- 1/2 Onion (sliced)
- 1 stalk Green Onion (roughly chopped)
- 1 Sweet Potato (sliced into 1cm thick half-moons)
- 3 Korean Green Peppers (optional, thinly sliced diagonally)
- 1 Cheongyang Pepper (optional, thinly sliced diagonally)
- 2 servings Fresh Udon Noodles
- 200g (2 packs) Mozzarella Cheese
Spicy & Sweet Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 paper cup Gochugaru (Korean chili flakes, approx. 50g)
- 100ml Soy Sauce
- 100ml Mirin (rice wine)
- 1/2 paper cup Sugar (approx. 70g)
- 1 Tbsp Minced Garlic
- 1 Tbsp Curry Powder (for extra flavor!)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 paper cup Gochugaru (Korean chili flakes, approx. 50g)
- 100ml Soy Sauce
- 100ml Mirin (rice wine)
- 1/2 paper cup Sugar (approx. 70g)
- 1 Tbsp Minced Garlic
- 1 Tbsp Curry Powder (for extra flavor!)
Cooking Instructions
Step 1
Wash the cabbage thoroughly and chop it into large pieces. This will give it a pleasant bite.
Step 2
Slice the 1/2 onion into thick strips. It adds sweetness and depth.
Step 3
If you enjoy a spicier kick, thinly slice 1 Cheongyang pepper diagonally. It balances the richness and adds a fiery note.
Step 4
The 3 Korean green peppers are optional. Slicing them diagonally adds a unique fragrance and a touch of heat that enhances the dish. You can omit them if you prefer.
Step 5
Peel and slice 1 sweet potato into roughly 1cm thick half-moon shapes or lengthwise. This will bring a lovely sweetness and tender texture to the Dakgalbi. (You can also use regular potatoes.)
Step 6
Roughly chop 1 stalk of green onion. It will be added towards the end for a fresh, aromatic touch.
Step 7
Rinse the boneless chicken thighs and cut them into bite-sized pieces (about 3-4cm). Alternatively, you can marinate them whole and cut them with scissors while cooking and eating. Using boneless thighs ensures a tender and juicy result.
Step 8
In a large bowl, combine 2 Tbsp Gochujang, 1/2 paper cup Gochugaru, 100ml soy sauce, 100ml mirin, 1/2 paper cup sugar, 1 Tbsp minced garlic, and 1 Tbsp curry powder. Mix well until there are no lumps. For an even richer flavor, you can make this sauce ahead of time and let it marinate in the refrigerator for at least 30 minutes.
Step 9
In a separate bowl, combine the roughly chopped cabbage, sliced onion, and prepared sweet potato. Add about 3-4 Tbsp of the prepared sauce and mix well to coat. It’s best to add the sauce gradually, rather than all at once, and adjust based on the vegetables’ moisture and your preferred saltiness.
Step 10
Now, add the sliced Cheongyang pepper (optional), Korean green peppers (optional), and green onion. Add more sauce as needed, mixing everything together. If it seems too saucy, adjust the amount of sauce to suit the chicken. Ensure everything is evenly coated.
Step 11
Heat a pan over medium-low heat. Add the marinated chicken and vegetables and begin to stir-fry. Be careful not to cook on high heat, as the sauce can burn easily. The vegetables will release moisture, so you typically don’t need to add water. However, if it seems dry and the sauce is sticking, add 1-2 Tbsp of water to prevent burning. Continue cooking until the chicken is cooked through.
Step 12
Boil the fresh udon noodles in boiling water according to the package instructions. Once cooked, rinse them under cold water to prevent sticking and drain thoroughly.
Step 13
Heat a separate pan with a generous amount of oil. Add the drained udon noodles along with 1-2 Tbsp of the Dakgalbi sauce and stir-fry quickly. This step infuses the udon with the delicious Dakgalbi flavor.
Step 14
Arrange the stir-fried Dakgalbi evenly in the pan, then top with the stir-fried udon noodles and mozzarella cheese. Cover the pan and let it cook over medium-low heat until the cheese is completely melted. Keep the heat gentle to prevent the bottom from burning.
Step 15
Lift the lid and check if the cheese has melted beautifully. Serve immediately and enjoy the incredible combination of spicy-sweet Dakgalbi, gooey cheese, and chewy udon!^^
