Spicy and Sweet Dakgalbi
Enjoy Hearty Dakgalbi at Home! Surprisingly Easy to Make.
A taste you won’t forget once you try it! Introducing a special Dakgalbi recipe you can easily make at home. The spicy and sweet sauce blends perfectly with tender chicken and fresh vegetables, making it an irresistible rice companion. You can even finish it off with delicious fried rice!
Main Ingredients
- Chicken thigh meat 800g
Spicy and Sweet Sauce
- Gochujang (Korean chili paste) 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Mirin (or cooking wine) 5 Tbsp
- Soy sauce 5 Tbsp
- Sugar 2.5 Tbsp
- Corn syrup (or rice syrup) 2 Tbsp
- Minced garlic 2 Tbsp
- Black pepper A pinch
- Ginger powder A pinch
- Curry powder 1.5 Tbsp
- Sesame oil 1 Tbsp
- Pear juice drink 100ml (or pureed pear)
- Gochujang (Korean chili paste) 5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Mirin (or cooking wine) 5 Tbsp
- Soy sauce 5 Tbsp
- Sugar 2.5 Tbsp
- Corn syrup (or rice syrup) 2 Tbsp
- Minced garlic 2 Tbsp
- Black pepper A pinch
- Ginger powder A pinch
- Curry powder 1.5 Tbsp
- Sesame oil 1 Tbsp
- Pear juice drink 100ml (or pureed pear)
Cooking Instructions
Step 1
Rinse the chicken thigh meat under running water and pat it thoroughly dry with paper towels. Removing excess moisture is key to allowing the sauce to penetrate well and achieving a tastier Dakgalbi.
Step 2
In a bowl, combine the gochujang, gochugaru, mirin, soy sauce, sugar, corn syrup, minced garlic, black pepper, ginger powder, curry powder, and pear juice drink. Whisk until smooth and well-combined to create the sauce. The sweet and fragrant pear juice helps tenderize the chicken and eliminate any gamey odor.
Step 3
Coat the chicken pieces evenly with the prepared sauce, ensuring each piece is well-covered. Gently massage the sauce into the chicken with your hands for better absorption. Cover with plastic wrap or transfer to an airtight container and marinate in the refrigerator for at least 30 minutes, or preferably overnight, for a deeper flavor. If you have leftover sauce, set it aside to adjust the seasoning later.
Step 4
Prepare the vegetables to be stir-fried with the Dakgalbi. Choose your favorites like cabbage, onion, green onions, and perilla leaves, and cut them into large pieces. Sweet potatoes are an essential ingredient for adding sweetness and chewiness, so cut them into thick strips about the width of your finger to prevent them from breaking apart during cooking.
Step 5
Take out the marinated chicken from the refrigerator.
Step 6
Heat a large pan or wok over medium-high heat with a little cooking oil. Add the marinated chicken and stir-fry until it’s browned on both sides. Searing the chicken quickly over high heat helps to lock in the juices, keeping it moist and tender.
Step 7
When the chicken is about 1/3 cooked, add the sliced sweet potatoes and continue to stir-fry. As the sweet potatoes cook with the chicken, their sweetness will infuse into the dish, enhancing the overall flavor of the Dakgalbi.
Step 8
Once the chicken is about 2/3 cooked, cut it into bite-sized pieces. Then, add all the prepared vegetables to the pan and stir-fry together with the chicken.
Step 9
Now, stir-fry all the ingredients together until the vegetables are tender and the chicken is fully cooked. Taste the dish and if it’s not seasoned enough, add the reserved sauce. If you don’t have any leftover sauce, adjust the seasoning with soy sauce, sugar, or salt to your preference.
Step 10
Finally, drizzle in a tablespoon of sesame oil and sprinkle with fresh perilla leaves and sesame seeds for a mouth-watering Dakgalbi! Serving directly from the pan is recommended, as it allows you to easily make fried rice in the same pan with the remaining sauce.
Step 11
If there are any leftover chicken and vegetable bits in the pan after eating, chop them finely with scissors. Add rice and sesame oil, then stir-fry to create a delicious fried rice. Finish by sprinkling with crumbled seaweed (gim) for a perfect and satisfying end to your meal!
