Chuncheon Dakgalbi Stir-fry: A Hearty and Delicious Homemade Meal
Authentic Chuncheon Dakgalbi Stir-fry Made Easy at Home!
We received some fresh Chuncheon Dakgalbi from my in-laws, so we decided to recreate the authentic taste at home! Just like the original Chuncheon style, we’ve added plenty of fresh vegetables and sweet potatoes for a wonderfully flavorful and satisfying stir-fry. It’s a perfect dish for family gatherings or a special treat any day of the week.
Main Ingredients
- Chuncheon Dakgalbi (pre-marinated chicken thigh meat) 1kg
- 1/4 head of cabbage
- 10 perilla leaves (깻잎)
- 1 medium sweet potato
- A handful of udon-style rice cakes (tteokbokki sticks, ‘mil-tteok’)
Seasoning & Additional Ingredients
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- Pinch of salt (to adjust seasoning)
- A drizzle of sesame oil
- A sprinkle of sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- Pinch of salt (to adjust seasoning)
- A drizzle of sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
The Chuncheon Dakgalbi we received was already perfectly prepared and marinated, making it incredibly convenient to cook right away. While traditionally made with whole chicken, using pre-cut thigh meat significantly cuts down on cooking time. It’s often packed in 500g portions, which is great for portion control.
Step 2
Soak the udon-style rice cakes (mil-tteok) in warm water for a short while to soften them. This step prevents the rice cakes from sticking to the pan and helps them absorb the delicious dakgalbi sauce better, ensuring a more enjoyable texture.
Step 3
Peel the medium-sized sweet potato and slice it into pieces that are not too thick (about 0.5cm), suitable for stir-frying alongside the chicken and vegetables. Rinse the sliced sweet potato under cold water to remove excess starch, which will result in a cleaner taste.
Step 4
Wash and roughly chop the cabbage. For the perilla leaves, wash them, stack them, roll them up tightly, and then thinly slice them into strips. Cutting the cabbage into larger pieces adds a pleasant texture, while the sliced perilla leaves will add a fresh aroma at the end.
Step 5
In a large pan or wok, add the marinated dakgalbi and begin stir-frying over medium-high heat. Once the chicken starts to change color and is partially cooked, add the chopped cabbage and sweet potato. Stir everything well with a spatula, ensuring the ingredients are evenly mixed and cooked together. The vegetables will release moisture as they cook.
Step 6
When the cabbage has softened and wilted, add the softened rice cakes to the pan and continue stir-frying. If the seasoning needs adjustment or you prefer it spicier, add extra gochugaru and a pinch of salt to taste. Adding more gochugaru will enhance the spiciness.
Step 7
Finally, add the prepared sliced perilla leaves. Perilla leaves lose their fragrant aroma if overcooked, so add them towards the very end and stir-fry briefly until just wilted. This preserves their fresh, distinctive flavor.
Step 8
Check to ensure the chicken thigh meat is fully cooked. Once all ingredients are well combined and cooked through, drizzle with sesame oil just before turning off the heat to add a nutty aroma, and sprinkle with sesame seeds for garnish. Your delicious and visually appealing Chuncheon Dakgalbi stir-fry is now ready to be enjoyed!
