Chicken Breast Dakgalbi (Spicy Stir-fried Chicken)
A Light and Flavorful Gochujang Kimchi Dakgalbi Made with Chicken Breast, No Greasy Residue!
This is a Gochujang Kimchi Dakgalbi made with chicken breast, so it’s light and doesn’t feel greasy. Enjoy this delicious, spicy, and slightly sweet stir-fry that’s perfect for a healthier meal.
Main Ingredients- 800g chicken breast
- 1/2 cup well-fermented kimchi
- 1/2 onion
- 3 cloves garlic, minced (approx. 1 Tbsp)
- A handful of napa cabbage (optional)
- 1/2 stalk green onion
- 1/4 carrot
Seasoning Sauce- 1 Tbsp butter
- 1 Tbsp cooking wine (mirin, etc.)
- 6 Tbsp gochujang (Korean chili paste)
- 5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp butter
- 1 Tbsp cooking wine (mirin, etc.)
- 6 Tbsp gochujang (Korean chili paste)
- 5 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
Cooking Instructions
Step 1
First, wash the chicken breast thoroughly under running water. Pat it dry and cut it into bite-sized pieces, about 3-4 cm (1-1.5 inches) in size. If you want to make the chicken breast more tender, you can marinate the cut pieces with 1/2 Tbsp of cooking wine and a pinch of salt for a short while.
Step 2
Next, prepare the vegetables. Slice the onion thickly into strips. Cut the carrot into thin half-moon shapes or slices for color. If using napa cabbage, cut it into large pieces for a nice crunch. Slice the green onion diagonally into large pieces for aroma. Mince the garlic finely so it mixes well into the sauce.
Step 3
Let’s make the delicious seasoning sauce! In a bowl, combine 6 Tbsp gochujang, 5 Tbsp sugar, 1 Tbsp gochugaru, 2 Tbsp soy sauce, and 1 Tbsp cooking wine. Mix them well. Finally, add the minced garlic and stir everything together until the sauce is smooth and well combined. (Tip: If you prefer it sweeter, add a little more sugar. If you like it spicier, add more gochugaru.)
Step 4
In a large pan or wok, add the cut chicken breast and all the prepared vegetables: onion, carrot, and napa cabbage. Now it’s time for the kimchi. Cut the well-fermented kimchi into manageable pieces with scissors and add it to the pan. Don’t add all the seasoning sauce at once; add about half of it to the ingredients and toss to coat everything evenly. You’ll add the remaining sauce gradually as you cook.
Step 5
Stir everything together to ensure the seasoning is evenly distributed. Cook over medium heat, stirring occasionally, until the chicken breast is fully cooked and the vegetables are tender. As it cooks, the kimchi and vegetables will release their juices, creating a savory sauce. (Important Tip!) Chicken breast alone can sometimes be a bit dry, but adding 1 Tbsp of butter at this stage will greatly enhance the flavor and add a wonderful tenderness and richness. As the butter melts and combines with the ingredients, your dakgalbi will become even more appetizing. Finally, taste and adjust the seasoning if needed, adding more soy sauce or the remaining sauce if it’s not salty enough.
