Spicy & Sweet Dakgalbi: The Ultimate Korean Stir-Fry Recipe (with Perfect Fried Rice!)
Spicy & Sweet Dakgalbi: The Ultimate Korean Stir-Fry Recipe (with Perfect Fried Rice!)
Make Authentic Dakgalbi at Home! Unlock the Secrets to Deliciousness and Irresistible Fried Rice!
Experience the irresistible charm of Dakgalbi, a beloved Korean stir-fry featuring tender chicken, crisp vegetables, and a perfectly balanced spicy-sweet sauce. Don’t forget the amazing fried rice finish!
Main Ingredients- 2kg boneless chicken (thighs or cut for dakgalbi)
- 1/4 head cabbage
- 2 onions
- 1 carrot
- 2 stalks green onions
- 4 hot peppers (e.g., Cheongyang peppers)
- 4 sweet potatoes
Seasoning Mix- 7 Tbsp Gochujang (Korean chili paste)
- 7 Tbsp Gochugaru (Korean chili flakes)
- 10 Tbsp Soy sauce
- 3 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 3 Tbsp Mishyang (cooking wine)
- 2 Tbsp Oyster sauce
- 2 Tbsp Minced garlic
- 1 Tbsp Dasida (MSG-based seasoning, or chicken stock)
- 1 tsp MSG (optional)
- Pinch of black pepper
- 1 tsp Sesame oil (for fried rice)
- 7 Tbsp Gochujang (Korean chili paste)
- 7 Tbsp Gochugaru (Korean chili flakes)
- 10 Tbsp Soy sauce
- 3 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 3 Tbsp Mishyang (cooking wine)
- 2 Tbsp Oyster sauce
- 2 Tbsp Minced garlic
- 1 Tbsp Dasida (MSG-based seasoning, or chicken stock)
- 1 tsp MSG (optional)
- Pinch of black pepper
- 1 tsp Sesame oil (for fried rice)
Cooking Instructions
Step 1
Before you begin, gather all your fresh ingredients: succulent chicken and vibrant vegetables. Having everything prepared will make the cooking process smooth and enjoyable.
Step 2
Chop the cabbage into bite-sized pieces, approximately 1.5cm x 3cm. We want to maintain a pleasant crunch.
Step 3
Slice the onions to a similar size as the cabbage pieces (about 1.5cm x 3cm). This ensures they cook evenly with the other ingredients.
Step 4
Cut the sweet potatoes slightly smaller than the chicken pieces. This crucial step prevents the chicken from overcooking while the sweet potatoes remain undercooked. Getting the sizes just right guarantees a perfect bite every time!
Step 5
Slice the carrot into pieces comparable in thickness to the other vegetables. They add a lovely color and a satisfying crispness.
Step 6
Cut the green onions into 3cm lengths after splitting them lengthwise. Their aromatic quality will significantly enhance the depth of flavor in your dakgalbi.
Step 7
Finely chop the hot peppers. If you enjoy a spicier kick, feel free to use more, or opt for fiery Cheongyang peppers.
Step 8
Rinse the chicken pieces gently under cold water to remove any impurities. Cut them into manageable pieces (about 3-4cm). Season lightly with salt and pepper to tenderize the chicken and remove any gamey odor, preparing them for a flavorful transformation.
Step 9
Now, let’s prepare the heart of our dish – the dakgalbi sauce! In a bowl, combine 7 Tbsp Gochujang, 7 Tbsp Gochugaru, 10 Tbsp soy sauce, 3 Tbsp oligodang, 1 Tbsp sugar, 3 Tbsp Mishyang, 2 Tbsp oyster sauce, 2 Tbsp minced garlic, 1 Tbsp Dasida, 1 tsp MSG (optional), and a pinch of black pepper. Mix everything thoroughly until well incorporated. (Tip: Making the sauce ahead of time allows the flavors to meld beautifully.)
Step 10
Heat a large pan or wok over medium-high heat. Add the seasoned chicken and all the prepared vegetables (cabbage, onions, carrots, sweet potatoes, green onions, hot peppers). Pour the prepared sauce over everything. Add about half a cup (100ml) of water to start. Stir continuously to prevent sticking and burning, ensuring everything cooks evenly. Be mindful not to add too much water, as it can dilute the rich flavors.
Step 11
Keep the mixture moving! Stir or toss the ingredients frequently while cooking. This ensures even cooking and prevents the sauce from scorching. Pay special attention to the sweet potatoes and chicken to make sure they are cooked through.
Step 12
Once the chicken is fully cooked and the sweet potatoes are tender when pierced with a fork, your delicious Dakgalbi is ready to be enjoyed! Serve immediately and savor every bite.
Step 13
For the grand finale, transform any leftover sauce into a mouthwatering fried rice! (Tip: Remove excess sauce from the pan, then add cooked rice, crumbled seaweed, and sesame oil. Stir-fry until well combined. For an extra treat, top with plenty of cheese and microwave for a minute or two until melted and gooey.)
