Spicy and Sweet Dakgalbi (Spicy Stir-fried Chicken) – Homemade Feast
Spicy and Sweet Dakgalbi (Spicy Stir-fried Chicken) – Homemade Feast
Dakgalbi Recipe: A Foolproof Guide for Beginners
Enjoy a generous portion of Dakgalbi right at home! This recipe brings the deliciousness of restaurant-style Dakgalbi to your kitchen. The perfect balance of spicy and sweet sauce coats tender chicken and fresh vegetables, making it an irresistible dish that’s perfect for any occasion. Don’t forget to finish with the classic fried rice!
Dakgalbi Ingredients- 1kg chicken cut for Dakgalbi
- 1/4 head of cabbage
- 1 sweet potato (medium-sized)
- 10 perilla leaves
- 15 tteokbokki rice cakes
- 4 cups milk (for removing chicken odor)
Spicy & Sweet Sauce- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 6 Tbsp soy sauce
- 1.5 Tbsp fish sauce
- 3 Tbsp mirin (rice wine)
- Pinch of black pepper
- 2 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp curry powder
- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 6 Tbsp soy sauce
- 1.5 Tbsp fish sauce
- 3 Tbsp mirin (rice wine)
- Pinch of black pepper
- 2 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp curry powder
Cooking Instructions
Step 1
First, let’s remove any gamey odor from the chicken. Place the chicken pieces in a bowl and pour 4 cups of milk over them. Let it soak for about 10 minutes. (This step is optional, but it significantly improves the flavor!) While the chicken is soaking, prepare your vegetables. Chop the cabbage into large pieces, peel the sweet potato and slice it into about 1cm thick rounds. Wash the perilla leaves, pat them dry, and cut them into large pieces. (You can also add onions or green onions for extra flavor!)
Step 2
Rinse the chicken thoroughly under cold running water to remove the milk. Then, use a kitchen towel to pat the chicken pieces completely dry. Ensuring the chicken is dry is crucial for the sauce to adhere well.
Step 3
Now, let’s make the delicious sauce! In a large bowl, combine 4 Tbsp gochujang, 5 Tbsp gochugaru, 3 Tbsp sugar, 6 Tbsp soy sauce, 1.5 Tbsp fish sauce, 3 Tbsp mirin, a pinch of black pepper, 2 Tbsp minced garlic, 2 Tbsp corn syrup, and 2 Tbsp curry powder. Mix everything well. Once the sauce is ready, add the dried chicken pieces to the bowl. Use your hands to gently mix and massage the chicken, ensuring every piece is coated evenly with the sauce. Let it marinate for about 10 minutes for deeper flavor.
Step 4
Heat a large frying pan or wok over medium-high heat and add a little cooking oil. Add the marinated chicken to the pan and begin to stir-fry.
Step 5
As the chicken starts to cook, add the sliced sweet potatoes to the pan. Stir-fry them together with the chicken. Since sweet potatoes take a bit longer to cook, adding them early with the chicken is a good idea. Stir occasionally to ensure even cooking.
Step 6
Continue stir-frying the chicken and sweet potatoes. Keep an eye on the heat to prevent burning, and cook until you start smelling the delicious aroma.
Step 7
Once the chicken and sweet potatoes are nearly cooked, use kitchen scissors to cut them into bite-sized pieces directly in the pan. This makes them easier to eat and helps the sauce penetrate better.
Step 8
After confirming that the chicken and sweet potatoes are fully cooked, add the prepared cabbage, perilla leaves, and tteokbokki rice cakes to the pan. Stir everything together to combine.
Step 9
Increase the heat to high and stir-fry vigorously until all ingredients are well combined! Cook until the vegetables are tender and the rice cakes are soft and chewy. If the sauce seems a bit dry, feel free to add a little more soy sauce or sugar to adjust the flavor.
Step 10
Voila! Your delicious homemade Dakgalbi is ready! Because you made it yourself, it’s packed with plenty of chicken and your favorite vegetables, making it incredibly satisfying. Don’t forget to make the classic fried rice by adding cooked rice, sesame oil, and seaweed flakes to any leftover sauce in the pan. It’s the perfect way to end the meal!
