Spicy and Sweet Dakgalbi (Korean Stir-Fried Chicken)
Easy Homemade Dakgalbi Recipe: Perfecting the Marinade
In the past, craving dakgalbi meant a trip to a restaurant. Now, I often enjoy making this delicious dish at home. This recipe breaks down how to create that irresistible spicy and sweet flavor right in your kitchen, making it perfect for a weeknight meal or a special weekend treat.
Main Ingredients
- Boneless chicken thigh meat 1 pack (350-400g)
- Cabbage 100g (approx. 1/4 medium head)
- Onion 79g (1/2 medium onion)
- Perilla leaves 15 sheets
- Green onion 2 Tbsp (chopped)
- Olive oil, a little
- Black pepper, 2 pinches
- Toasted sesame seeds, a sprinkle
Dakgalbi Marinade
- Gochujang (Korean chili paste), heaping 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Mirin or Rice wine 2 Tbsp
- Curry powder (mild) 0.5 Tbsp
- Soy sauce 2.8 Tbsp
- Minced garlic 1.3 Tbsp
- Sugar 1.4 Tbsp
- Black pepper, a pinch
- Gochujang (Korean chili paste), heaping 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Mirin or Rice wine 2 Tbsp
- Curry powder (mild) 0.5 Tbsp
- Soy sauce 2.8 Tbsp
- Minced garlic 1.3 Tbsp
- Sugar 1.4 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
Start by placing the boneless chicken thigh meat, the star of your dakgalbi, into a mixing bowl. This cut is convenient as it’s already deboned and ready to cook.
Step 2
Gently rinse the chicken pieces under running water, rubbing them lightly. This step helps to remove any impurities and potential gamey odors.
Step 3
Rinse the chicken thoroughly two more times under fresh running water. Then, place the chicken in a colander and let it drain completely. Ensuring the chicken is well-drained is crucial for the marinade to adhere properly.
Step 4
In the mixing bowl with the drained chicken, begin adding the marinade ingredients. First, add 1.4 Tbsp of sugar.
Step 5
Next, add 0.5 Tbsp of mild curry powder. Curry powder is excellent for masking any chicken odor and adds a wonderful depth of flavor.
Step 6
Add 1 Tbsp of gochugaru (Korean chili flakes) for vibrant color and a touch of heat.
Step 7
Pour in 2 Tbsp of mirin or rice wine. This not only tenderizes the chicken but also further eliminates any unwanted smells.
Step 8
Add 2.8 Tbsp of soy sauce to introduce a savory umami flavor.
Step 9
Finally, add 1 heaping Tbsp of gochujang (Korean chili paste) for that signature spicy kick. (Pro-tip: It’s better to err on the side of caution with the initial saltiness. You can always adjust the seasoning at the end by adding more soy sauce or sugar to perfectly match your taste!)
Step 10
Add 1.3 Tbsp of minced garlic and a pinch of black pepper to complete the marinade mixture.
Step 11
Put on a pair of disposable gloves and gently massage the marinade into the chicken pieces. Ensure every piece of chicken is thoroughly coated for maximum flavor.
Step 12
Let the marinated chicken sit at room temperature for about 30 minutes. If you have more time, refrigerating it for 2-3 hours will develop even deeper flavors, but 30 minutes at room temperature is sufficient for a delicious result.
Step 13
Now, prepare the vegetables. Chop the cabbage into bite-sized pieces.
Step 14
Fill a bowl with enough water to cover the cabbage and add 2-3 Tbsp of vinegar. Let the cabbage soak for about 5 minutes. This helps to clean the cabbage and keeps it crisp.
Step 15
Gently agitate the cabbage in the vinegar water to wash it, then rinse it under running water about three times. Drain thoroughly in a colander.
Step 16
Trim the tough stems from the perilla leaves. Place each leaf on your palm and gently rub the front and back to clean it. Rinse under running water twice and drain well in a colander.
Step 17
Cut the drained perilla leaves in half lengthwise, then slice them into bite-sized pieces.
Step 18
Slice the onion thinly, about 3mm thick. Chop the green onion. Having these prepped makes the stir-frying process much smoother.
Step 19
Add a little olive oil to your frying pan. (Tip: Pre-heating the oil helps prevent the chicken from sticking and ensures a smoother cooking process.)
Step 20
Once the pan is heated with oil over medium heat, add the marinated chicken pieces.
Step 21
Stir-fry the chicken until the pieces start to shrink slightly and the edges begin to brown. Then, flip them over to cook the other side.
Step 22
After flipping, continue to cook for a short while, then use scissors to cut the chicken pieces into bite-sized portions directly in the pan. This speeds up cooking and makes it easier to eat.
Step 23
Continue to stir and cook the chicken pieces until they are cooked through to the center.
Step 24
Once the chicken is mostly cooked, add the prepared cabbage and onion to the pan. Don’t forget to scrape all the remaining marinade from the bowl into the pan – use every last bit of flavor!
Step 25
Stir-fry the vegetables with the chicken until the cabbage has softened to your desired tenderness. If you prefer your vegetables with a bit of crunch, be careful not to overcook them.
Step 26
Taste the dakgalbi at this point and adjust the seasoning if needed. Add a little more soy sauce if it’s not salty enough, or a touch more sugar if you prefer it sweeter, stirring well to combine.
Step 27
Once the seasoning is perfect, add the perilla leaves, gently separating them so they don’t clump together. Add the chopped green onions and stir-fry briefly until the leaves wilt slightly, then turn off the heat immediately.
Step 28
With the heat off, sprinkle a pinch of black pepper over the dish for an aromatic finish. Adding pepper at the end preserves its fragrance.
Step 29
Finally, garnish with a sprinkle of toasted sesame seeds. Your delicious homemade dakgalbi is ready to be enjoyed! Serve hot with steamed rice.
