Homestyle Spicy & Sweet Dakgalbi
The Ultimate Recipe for Deliciously Spicy and Sweet Dakgalbi Your Family Will Love
You can make Dakgalbi at home that’s just as delicious as the famous Chuncheon style! This recipe features tender chicken thigh and breast meat, packed with a generous amount of vegetables in a healthy and flavorful dish. The glossy, spicy-sweet sauce is incredibly appetizing and perfect for a hearty meal. Give it a try right now!
Main Ingredients
- 500g chicken thigh meat (trimmed of excess fat and skin)
- 200g chicken breast meat (optional, for added tenderness)
- 1 medium sweet potato
- 1 medium potato
- 1/2 onion
- 10 perilla leaves (kkaennip)
- 1/2 green onion
- 1/4 cabbage
- 1 cup milk (for tenderizing and removing odor from chicken)
Seasoning Ingredients
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- Pinch of black pepper
- 2 Tbsp sesame oil
- 2 Tbsp plum extract (maesilcheong) or syrup
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide or corn syrup (for gloss and sweetness)
- 1 Tbsp minced garlic
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- Pinch of black pepper
- 2 Tbsp sesame oil
- 2 Tbsp plum extract (maesilcheong) or syrup
- 2 Tbsp soy sauce
- 2 Tbsp oligosaccharide or corn syrup (for gloss and sweetness)
Cooking Instructions
Step 1
First, rinse the chicken thigh and breast meat under cold running water. Trim away any excess fat or skin. Then, cut the chicken into bite-sized pieces, about 3-4 cm in size.
Step 2
To effectively remove any gamey odor from the chicken, place the cut chicken pieces in a bowl and pour in 1 cup of milk. Let it soak for about 15-20 minutes. This step also helps to make the chicken more tender.
Step 3
In a separate bowl, combine all the seasoning ingredients: 1 Tbsp minced garlic, 3 Tbsp gochujang, 1 Tbsp gochugaru, a pinch of black pepper, 2 Tbsp sesame oil, 2 Tbsp plum extract, 2 Tbsp soy sauce, and 2 Tbsp oligosaccharide. Mix them thoroughly to create the delicious Dakgalbi sauce.
Step 4
Drain the milk from the chicken and rinse it thoroughly under running water one more time to remove any milk residue. Pat the chicken dry completely with paper towels. Transfer the dried chicken to a large bowl, add the prepared sauce, and mix well, gently massaging the sauce into the chicken pieces with your hands. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and deepen for a more delicious result.
Step 5
Heat a large, deep skillet or wok over medium heat with a small amount of water (about 1/4 cup). Add the marinated chicken along with the peeled and roughly chopped potato and sweet potato. Stir occasionally to prevent sticking as it cooks.
Step 6
Once the chicken, potato, and sweet potato have started to cook, add the roughly chopped onion, cabbage, and rice cakes (tteokguk tteok or tteokbokki tteok), if using. Stir everything together and continue to cook until the vegetables soften and all ingredients are well combined.
Step 7
When the onions become translucent and the cabbage is tender, add the fresh perilla leaves, washed and roughly torn or cut. Stir-fry briefly until the perilla leaves just begin to wilt, retaining their fresh aroma. Once all ingredients are cooked through and the sauce has thickened slightly, your homemade Dakgalbi is ready! Serve immediately while hot.
