Spicy and Flavorful Dakgalbi with Abundant Vegetables
The Ultimate Spicy Stir-Fried Chicken Recipe
Introducing a delicious Dakgalbi recipe brimming with fresh vegetables. This spicy and savory dish is perfect for a satisfying meal.
Main Ingredients- 1kg chicken tenderloin (cut into bite-sized pieces)
- 25cm garaetteok (or tteokbokki rice cakes, cut into manageable pieces)
- A generous amount of napa cabbage (cut into large pieces)
- 1/2 medium onion (cut into large pieces)
- 1 cheongyang pepper (finely chopped, adjust for spice preference)
- 5cm green onion (cut into large pieces)
- 1 medium sweet potato (peeled and cut into bite-sized pieces)
- 10 perilla leaves (washed and roughly chopped)
- A small bunch of water parsley (washed)
- A sprinkle of sesame seeds (for garnish)
Spicy & Sweet Marinade- 8 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp soy sauce (jin-ganjang)
- A pinch of ginger powder
- 3 Tbsp maesilcha (plum extract) or maesil-aek
- 1 Tbsp minced garlic
- A little olive oil
- 200ml water
- 2 Tbsp sesame oil
- 8 Tbsp gochugaru (Korean chili flakes)
- 10 Tbsp soy sauce (jin-ganjang)
- A pinch of ginger powder
- 3 Tbsp maesilcha (plum extract) or maesil-aek
- 1 Tbsp minced garlic
- A little olive oil
- 200ml water
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the chicken tenderloin. Rinse it under cold water and pat it dry thoroughly. Cut the chicken into bite-sized pieces, about 3-4 cm. In a mixing bowl, combine the chicken pieces with gochugaru, soy sauce, ginger powder, maesilcha, and minced garlic. Mix well until the chicken is evenly coated. Let it marinate for at least 30 minutes in the refrigerator. This marinating step is crucial for infusing the chicken with flavor.
Step 2
While the chicken is marinating, prepare the vegetables. Cut the napa cabbage and onion into large, bite-sized pieces. Peel the sweet potato and cut it into pieces similar in size to the chicken. Cut the rice cakes into manageable lengths. Chop the green onion into large sections and finely chop the cheongyang pepper for a spicy kick. Wash the perilla leaves and water parsley under running water, then gently shake off excess moisture.
Step 3
Heat a large, deep pan or a wok over medium heat. Add about 2 tablespoons of olive oil. Once the oil is shimmering, add the marinated chicken. Stir-fry the chicken for about 5 minutes until it’s lightly browned on all sides. Searing the chicken first helps to lock in its juices and enhances its flavor.
Step 4
Once the chicken is partially cooked, add the chopped napa cabbage, onion, sweet potato, and rice cakes to the pan. Pour in 200ml of water. Bring the mixture to a boil over high heat, then cover and simmer for about 5 minutes. This initial simmering helps to soften the vegetables and cook the sweet potato and rice cakes.
Step 5
As the vegetables begin to soften, add the chopped perilla leaves, water parsley, green onion, and cheongyang pepper. Stir everything together. Cover the pan again and continue to cook for another 5 minutes, or until all ingredients are tender and well combined with the sauce. Adding the perilla leaves and water parsley towards the end preserves their fresh aroma.
Step 6
Finally, drizzle in 2 tablespoons of sesame oil and give everything a final stir. The addition of sesame oil at the end imparts a wonderful nutty aroma. Taste and adjust seasoning if needed; you can add a little more soy sauce if you prefer it saltier.
Step 7
Transfer the delicious Dakgalbi to a serving plate. Sprinkle with sesame seeds for a final touch. Serve hot with steamed rice for a complete and satisfying meal. Don’t forget to try stir-frying some rice in the leftover sauce – it’s incredibly tasty!
