Spicy and Sweet Dakgalbi
Make Delicious Dakgalbi at Home ♪
Hello everyone! Today, I’m sharing a Dakgalbi recipe that combines everyone’s favorite spicy and sweet sauce with tender chicken and crisp vegetables. Based on Chef Baek Jong-won’s recipe, I’ll guide you through making it even more delicious. After making Dakgangjeong last time, it’s time for Dakgalbi! Let’s create this fantastic meal that’s perfect for dinner or as a tasty appetizer with drinks!
Key Dakgalbi Ingredients- 700g Boneless Chicken Thighs (or pre-cut dakgalbi meat)
- 1 Small Potato (approx. 150g)
- 1 Medium Onion (approx. 150g)
- 1/2 Head of Cabbage (approx. 300g)
- 2 Green Onions (separate white and green parts)
- 2 Handfuls of Perilla Leaves (approx. 10-15 leaves)
Spicy and Sweet Dakgalbi Sauce- 3 Tbsp Sugar (adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp Gochujang (Korean chili paste; adjust spiciness)
- 3 Tbsp Mirin (or cooking wine)
- 3 Tbsp Minced Garlic (be generous!)
- Pinch of Black Pepper (to taste)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 3 Tbsp Coarse Gochugaru (Korean chili flakes; for color and spice)
- 3 Tbsp Sugar (adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp Gochujang (Korean chili paste; adjust spiciness)
- 3 Tbsp Mirin (or cooking wine)
- 3 Tbsp Minced Garlic (be generous!)
- Pinch of Black Pepper (to taste)
- 1 Tbsp Sesame Oil (for finishing aroma)
- 3 Tbsp Coarse Gochugaru (Korean chili flakes; for color and spice)
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce for the Dakgalbi. In a bowl, combine sugar, soy sauce, gochujang, mirin, minced garlic, black pepper, and coarse gochugaru. Mix well with a spoon or whisk until the sauce is slightly thickened. Set aside the sesame oil for later.
Step 2
Next, prepare the vegetables that will enhance the flavor of the Dakgalbi. Peel the potatoes and slice them thinly, about 0.7cm thick. Coarsely chop the onion and cut the cabbage into large pieces, about 3-4cm. Slice the green onions diagonally, separating the white and green parts. Wash the perilla leaves, pat them dry, and thinly slice them for easy eating.
Step 3
Rinse the boneless chicken thighs thoroughly under running water and pat them dry. Pour the prepared spicy and sweet sauce over the chicken and mix well with your hands, ensuring each piece is evenly coated. Many people ask if the chicken needs to marinate, but Dakgalbi is delicious even when cooked immediately, so don’t worry!
Step 4
Now, get a large frying pan or a wok ready. Heat it over medium heat, then add all the sauced chicken. Stir-fry the chicken. If the sauce seems to be sticking or burning, add about 1/4 cup of water at a time to prevent sticking and keep the chicken moist. Cook until the chicken is about 80% done.
Step 5
Once the chicken is partially cooked, add the prepared vegetables. Start by adding the onion, the white parts of the green onions, and the cabbage to the pan with the chicken. Stir-fry everything together. The vegetables will release moisture, creating a delicious Dakgalbi sauce as they cook with the chicken.
Step 6
Continue stir-frying until all ingredients are well combined. If the chicken pieces are too large, use a knife or spatula to cut them into bite-sized pieces, about 3-4cm. This makes the sauce penetrate better and is easier to eat.
Step 7
When the chicken is fully cooked and the vegetables have softened slightly, add the sliced perilla leaves and the green parts of the green onions. Stir-fry briefly. It’s important not to overcook the perilla leaves, so their fresh aroma remains. At this stage, you can drizzle in 1 tablespoon of sesame oil for an extra layer of flavor, if desired.
Step 8
Voilà! Your delicious Dakgalbi is ready! It’s incredibly tasty served with a hot bowl of rice and wrapped in fresh lettuce leaves. Don’t forget to try stir-frying some rice in the leftover sauce at the end – it’s a fantastic treat! Enjoy your meal! 🙂
