Lee Chan-won’s Crispy & Chewy Dak-galbi Jeon
Enjoy a TV-Favorite Recipe at Home! Crispy and Chewy Dak-galbi Jeon Perfect as a Beer Snack or Special Dish!
Introducing Lee Chan-won’s Dak-galbi Jeon recipe, which gained popularity after being featured on the TV show ‘Pyeonstorang’! This dish uses chicken thigh meat to create a wonderfully crispy exterior and a chewy interior that everyone will love. Especially when dipped in the specially made spicy-sweet soy sauce, the chicken’s flavor is amplified, cutting through any richness and making it an excellent beer accompaniment. This Dak-galbi Jeon is simple yet delivers an extraordinary taste. Let’s make it together right now!
Dak-galbi Jeon Ingredients- 300g chicken thigh meat (remove skin and cut into bite-sized pieces)
- 2 Cheongyang chili peppers (finely chopped)
- 1 Red chili pepper (finely chopped)
- 1 Green onion (white part preferred, cut into 5cm lengths)
- 4 cloves garlic (minced)
- 100ml milk (for removing chicken odor)
- 6 Tbsp potato starch
- 2 Tbsp water
- Pinch of salt
- Pinch of black pepper
Special Soy Sauce- 2 Tbsp soy sauce (I used Beomil Soy Sauce)
- 1 Tbsp minced garlic
- 2 Tbsp oligodang (adjust sweetness to taste)
- 1 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- 2 Tbsp soy sauce (I used Beomil Soy Sauce)
- 1 Tbsp minced garlic
- 2 Tbsp oligodang (adjust sweetness to taste)
- 1 Tbsp sugar
- 2 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
First, cut the chicken thigh meat into bite-sized pieces (about 2-3 cm). Season the cut chicken with a pinch of salt and pepper. Then, pour in 100ml of milk, mix well by massaging, and let it marinate for 30 minutes. Marinating in milk effectively removes any gamey odor from the chicken and helps tenderize the meat.
Step 2
Let’s make a delicious dipping sauce for the Dak-galbi Jeon! In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp minced garlic, 2 Tbsp oligodang, 1 Tbsp sugar, and 2 Tbsp mirin. Stir well until the sugar is dissolved. You can adjust the amount of oligodang or sugar according to your preference for sweetness.
Step 3
In a large bowl, mix 6 Tbsp of potato starch with 2 Tbsp of water until smooth and lump-free. Drain the chicken from the milk marinade and lightly pat it dry before adding it to the bowl. Also, add the finely chopped Cheongyang chili peppers, red chili pepper, and minced garlic. Mix everything thoroughly so that the starch evenly coats the chicken pieces. The green onion will be cooked in the pan later, so set it aside.
Step 4
Heat a pan with a generous amount of cooking oil over medium-low heat. Spoon the coated chicken mixture onto the pan, forming round shapes. Add some of the cut green onions to cook along with the chicken for added flavor. Once one side is golden brown, flip it over and press down gently with a spatula to ensure the other side cooks thoroughly and becomes crispy. It’s important to cook it long enough so the exterior is crispy and the interior is moist. Enjoy the finished Dak-galbi Jeon with the prepared special soy sauce!
