Chuncheon Style Dakgalbi: Spicy and Sweet, with Homemade and Store-Bought Sauce Mix
Making Chuncheon Dakgalbi with Homemade Sauce and Store-Bought Sauce for Deeper Flavor
Introducing a Chuncheon Dakgalbi recipe that can achieve a professional restaurant taste right at home. As someone from the hometown of Dakgalbi, I’ve maximized the umami by adding store-bought sauce to my special homemade sauce, made with pride. We’ll share tips for using chicken breast instead of thighs, or even using pre-marinated dakgalbi from the mart! When stir-fried with fresh vegetables, its spicy and sweet flavor will captivate everyone, young and old. Don’t forget to add tteok (rice cakes) or udon noodles for an even more satisfying meal!
Main Ingredients
- 1 pack of store-bought Dakgalbi (chicken thigh or breast)
- 1/2 head of cabbage
- 1 sweet potato
- A handful of perilla leaves
Homemade Special Sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 small onion (grated)
- 1 tsp grated ginger
- 3 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 small onion (grated)
- 1 tsp grated ginger
Cooking Instructions
Step 1
Prepare the store-bought dakgalbi. Chop the cabbage into large pieces and peel the sweet potato, then slice it into 0.5cm thick rounds. In a bowl, combine the sauce ingredients: 3 Tbsp gochujang, 1 tsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp corn syrup, 1 Tbsp sugar, and 1 Tbsp gochugaru. Mix well to create the sauce. (Tip: If using chicken thigh meat purchased separately, marinate it in the sauce and refrigerate for about a day for a deeper flavor. Adding 1/2 grated onion and 1 tsp grated ginger at this stage will enhance the taste even further.)
Step 2
In a large pan or wok, add the store-bought dakgalbi, sliced sweet potato, and cabbage. Pour the pre-made sauce over everything. Start on high heat and stir-fry until all ingredients are evenly coated with the sauce.
Step 3
Continue to stir-fry, ensuring the sauce is well-distributed among the ingredients. (Tip: For a chewier texture, add rice cakes (tteok). If you happen to have frozen tteok you forgot about, now is the perfect time to add them!)
Step 4
Once the sweet potatoes are tender and the cabbage has softened slightly, the chicken should be almost cooked. Add the washed and chopped perilla leaves. (Tip: For an aromatic touch, you can also add chive blossoms (naengi) when in season for an even more delicious flavor.) Reduce the heat to medium-low and continue to cook for a little longer, allowing the flavors to meld together.
Step 5
Enjoy the finished dakgalbi with rice and assorted lettuce wraps. Wrapping it in pickled radish wraps or perilla leaves offers a fresh taste. (Tip: While it’s hard to replicate the intense heat of a traditional dakgalbi grill at home, this recipe will yield a taste that rivals dining out. For a delightful finish, add sesame oil, lettuce, kimchi, and seaweed flakes to the leftover sauce and stir-fry for fried rice, or boil udon noodles and mix them in for another delicious variation!)
