Spicy and Sweet Chuncheon Dakgalbi
Easy & Delicious Chuncheon Dakgalbi with Sweet Potatoes – A Perfect Homemade Recipe!
Enjoy authentic Chuncheon Dakgalbi at home with this simple recipe using ingredients from the supermarket! The irresistible combination of spicy-sweet sauce, crisp vegetables, and tender sweet potatoes makes this a satisfying meal or a fantastic dish to share with drinks. Forget complicated steps and create a restaurant-quality Dakgalbi effortlessly!
Chuncheon Dakgalbi Main Ingredients
- 600g boneless chicken thighs for dakgalbi
- 2 Tbsp minced garlic
- 1 large scallion
- 1 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp red pepper paste (gochujang)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup (or rice syrup)
- 1 clove garlic, minced (optional, if using pre-marinated chicken)
Chuncheon Dakgalbi Add-ins & Vegetables
- 1/4 head of cabbage
- 1/2 onion
- 1 king oyster mushroom
- 1 sweet potato (medium-sized)
- 1 bunch perilla leaves (kkennip)
- 1/4 head of cabbage
- 1/2 onion
- 1 king oyster mushroom
- 1 sweet potato (medium-sized)
- 1 bunch perilla leaves (kkennip)
Cooking Instructions
Step 1
Many pre-packaged Dakgalbi from the market already come with a basic marinade. By adding just a few extra ingredients, you can enjoy delicious Dakgalbi at home that rivals restaurant versions. If you’re using store-bought marinated chicken, you can skip the basic marinade ingredients listed and focus on the flavor-enhancing tips provided.
Step 2
Prepare the minced garlic, which will enhance the overall flavor of your Dakgalbi. If your store-bought chicken is already well-marinated, you can skip this step or add just a little bit according to your preference.
Step 3
Thoroughly wash the fresh cabbage under running water. For an extra crisp texture and cleaner taste, soak it in water with a splash of vinegar for about 5 minutes. Drain the water and cut the cabbage into large pieces.
Step 4
Prepare the remaining vegetables and sweet potato that will enrich the flavor of your Chuncheon Dakgalbi. Slice the onion thinly, and cut the king oyster mushroom into bite-sized pieces. Peel the sweet potato and slice it about 0.5 cm thick so it becomes tender when cooked with the chicken. Wash the perilla leaves and cut them into thin strips for a fragrant finish. Feel free to add other vegetables you have on hand, like carrots or rice cakes, for even more variety!
Step 5
Heat a little oil in a large pan or wok over medium-low heat. Add the chopped scallions and sauté until fragrant, infusing the oil with their aroma. This step helps to remove any gamey smell from the chicken and adds a wonderful depth of flavor.
Step 6
Once the scallion oil is fragrant, add the Dakgalbi chicken to the pan, placing the skin side down first. Cook over medium heat until the skin is lightly browned. Then, flip and stir-fry the chicken until it’s evenly cooked on all sides. It’s okay if the chicken isn’t fully cooked at this point, as it will continue to cook with the vegetables.
Step 7
When the chicken is partially cooked, add the sliced sweet potato and cabbage to the pan. Incorporate all the prepared marinade ingredients (minced garlic, red pepper flakes, red pepper paste, soy sauce, corn syrup). Stir-fry everything together. To prevent sticking and burning, manage the heat and add about half a cup of rice water or plain water. This will help the sauce penetrate the ingredients beautifully. Using rice water will make the dish even more tender and flavorful.
Step 8
Once the sweet potato is tender and the chicken has absorbed the sauce, cut the chicken into bite-sized pieces. Finally, add the prepared onion, king oyster mushroom, and perilla leaves. Quickly toss and stir-fry everything together until well combined.
Step 9
Continue to stir-fry for another 1-2 minutes until the vegetables are tender and all ingredients are fully cooked. Listen to the delicious sizzling sound! Your sweet and spicy Chuncheon Dakgalbi is ready! Enjoy it with a warm bowl of rice, or add some cheese for an extra decadent treat.
