Step 1

Let’s start by preparing our ingredients! We’re using 800g of boneless, skinless chicken thighs. Cut them into bite-sized pieces, about 3-4cm each. If you’re using pre-cut chicken, that makes it even easier!

Step 2

Cut the chicken into manageable pieces. Aim for slightly larger than bite-sized, as they might shrink a bit during cooking.

Step 3

Here’s a secret to tender, odor-free chicken: Place the cut chicken in a large bowl and cover it with milk. Let it soak for 20 minutes. The milk helps to tenderize the meat and remove any gamey flavors.

Step 4

While the chicken is soaking, let’s prepare the vegetables. Slice the onion into roughly 1cm thick pieces. Cut the green onion into 5cm lengths, diagonally. You can also include some of the green parts.

Step 5

Peel the carrot and sweet potato using a vegetable peeler. Cut them into pieces about 5cm long and roughly 1.5cm thick (about the thickness of your index finger). Sweet potatoes add wonderful flavor and texture, so don’t skip them if possible! (They can be omitted if you don’t have any).

Step 6

Stack the perilla leaves and thinly slice them into about 2cm wide ribbons. Their aromatic quality will greatly enhance the dakgalbi’s flavor.

Step 7

Cut the cabbage into roughly 2-3cm square pieces. Cutting it into larger chunks helps it retain a nice crunch and prevents it from releasing too much water during cooking.

Step 8

After soaking in milk, rinse the chicken thoroughly under cold running water to remove all traces of milk. Drain it well in a colander.

Step 9

Return the drained chicken to a bowl. Add the 4 Tbsp of cooking wine and a pinch of black pepper. Gently mix to coat the chicken and let it marinate for about 20 minutes.

Step 10

Rinse the tteokbokki rice cakes under water. If they are stiff, you can soak them in warm water for about 10 minutes to soften them before draining. They’ll absorb the sauce beautifully!

Step 11

Now, let’s make the flavor-packed sauce! In a bowl, combine 3 Tbsp sugar, 4 Tbsp gochugaru, 2 Tbsp toasted sesame seeds, 1 Tbsp curry powder, 2 Tbsp minced garlic, 4 Tbsp gochujang, 2 Tbsp cooking wine, 3 Tbsp soy sauce, 3 Tbsp corn syrup, and 2 Tbsp salt. Mix everything thoroughly with a spoon or whisk until well combined and smooth.

Step 12

Heat a large, deep pan (a wok or a deep skillet is ideal) over medium heat. Add a little cooking oil. Add the marinated chicken and pour in about two-thirds of the prepared sauce. Mix well to coat the chicken. Reserve the remaining one-third of the sauce for later.

Step 13

Stir-fry the chicken over medium heat. Once the chicken is about halfway cooked and has turned from red to a deeper color, add the sliced carrots, sweet potatoes, onions, and cabbage. Continue to stir-fry until the vegetables begin to soften.

Step 14

When the onions become translucent, add 1 cup (200ml) of water and the remaining one-third of the sauce. Increase the heat to high and continue to cook for another minute or two, allowing the sauce to thicken and the chicken to cook through. (Be careful not to overcook, or the vegetables will release too much water).

Step 15

With some sauce still remaining in the pan, add the prepared tteokbokki rice cakes and green onions. Stir-fry for another 1-2 minutes until the rice cakes are tender and coated in the delicious sauce.

Step 16

Finally, add the sliced perilla leaves. Give it a quick stir to combine, then immediately turn off the heat. Perilla leaves become soft and lose their aroma quickly, so it’s best to add them just before serving.

Step 17

Your delicious Spicy and Sweet Dakgalbi is ready! It’s perfect as a snack with drinks or a hearty meal. For a cheesy variation, top with plenty of cheese and let it melt. And don’t forget to stir-fry rice with any remaining sauce, kimchi, and seaweed flakes for an amazing finishing touch!

Step 18