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Spicy Creamy Soy Milk Dakgalbi: Tender Chicken Meets Rich, Nutty Flavors

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Spicy Creamy Soy Milk Dakgalbi: Tender Chicken Meets Rich, Nutty Flavors

A Fusion Dakgalbi Recipe with Gochujang Cream Sauce and Soy Milk, Featuring a Savory Fried Rice Finish

Experience a delightful twist on classic Dakgalbi! This recipe incorporates rich and creamy soy milk (from Jeongseong Foods) into a spicy and sweet gochujang-based sauce, creating a uniquely smooth and flavorful dish. The tender chicken thighs are incredibly soft, and the meal is perfectly rounded off with a delicious fried rice made from the leftover sauce. It’s a satisfying and impressive meal that’s great for hosting guests or enjoying with family.

Recipe Info

  • Category : Fusion
  • Ingredient Category : Processed foods
  • Occasion : Entertaining / Guests
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Main Ingredients
  • 1kg Chicken Thigh Meat
  • 250-300ml Soy Milk (Jeongseong Foods brand recommended)
  • 1 Tbsp Butter

Chicken Marinade Ingredients
  • 5 Tbsp Mirin (or Rice Wine)
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Ginger Tea or Ginger Syrup
  • Pinch of Black Pepper

Spicy Soy Milk Sauce
  • 5 Tbsp Gochujang (Korean Chili Paste)
  • 5 Tbsp Gochugaru (Korean Chili Flakes)
  • 3 Tbsp Minced Garlic
  • 4 Tbsp Soy Sauce (Korean)
  • 5 Tbsp Mirin (or Rice Wine)
  • 2 Tbsp Maesilcheong (Plum Syrup)
  • 1 Tbsp Sugar
  • 1 Tbsp Sesame Oil
  • Pinch of Black Pepper
  • 2 Tbsp Ketchup

Fried Rice Ingredients
  • Leftover Sauce
  • Leftover Chicken
  • 1/5 Onion (small)
  • Small amount of Carrot
  • 1/2 Scallion
  • 3 sheets of Kimchi (fermented)
  • 1 bowl Cooked Rice (cold)
  • 1 handful Gim (seaweed flakes)
  • 1 Tbsp Sesame Oil
  • 100g Mozzarella Cheese

Toppings (Optional)
  • Small amount of Grana Padano Cheese

Recommended Sides
  • 10-15 Perilla Leaves
  • 1 package Frozen Udon Noodles

Cooking Instructions

Step 1

First, rinse the chicken thigh meat thoroughly under cold running water to remove any blood. This step is crucial for a clean, fresh taste without any gamey odors.

Step 2

After rinsing, drain the chicken pieces well using a sieve. Ensuring the chicken is dry helps the marinade adhere better and cook more evenly.

Step 3

Cut the drained chicken thigh meat into bite-sized pieces. This size is perfect for cooking quickly and for easy eating.

Step 4

Place the cut chicken into a large bowl. Add the marinade ingredients: mirin, black pepper, ginger tea (or syrup), and minced garlic.

Step 5

Gently massage the chicken with your hands to coat it evenly with the marinade. This tenderizes the meat and infuses it with flavor.

Step 6

Now, let’s prepare the Spicy Soy Milk Sauce. In a separate bowl, combine all the sauce ingredients: gochujang, gochugaru, minced garlic, soy sauce, mirin, plum syrup, sugar, sesame oil, black pepper, and ketchup.

Step 7

Stir the sauce ingredients well with a spoon until you have a smooth, well-blended paste. Taste and adjust seasoning if needed.

Step 8

Pour the prepared sauce over the marinated chicken.

Step 9

Mix the chicken and sauce thoroughly, ensuring every piece is coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. This marinating time allows the flavors to deepen beautifully.

Step 10

Udon noodles are a fantastic addition to Dakgalbi! Prepare them by boiling water and adding the frozen udon noodles. Cook just until they are separated and softened, then immediately remove them. Overcooking can make them mushy.

Step 11

Drain the cooked udon noodles and rinse them briefly under cold water to remove excess starch, then drain again. This helps maintain their chewy texture.

Step 12

Preheat a wide pan over medium heat. Add about half of the marinated chicken (it’s often better to cook in batches). Once the chicken starts to sizzle, immediately reduce the heat to low. Cooking on low heat prevents burning and allows the chicken to cook through gently.

Step 13

Cook the chicken slowly over low heat, stirring occasionally to prevent sticking and ensure even cooking. Be patient as it cooks.

Step 14

When the chicken is about halfway cooked, pour in the soy milk (250-300ml). You can use either black soy milk or regular soy milk. The soy milk adds a wonderful creamy texture and nutty depth to the dish.

Step 15

Stir well to combine the soy milk with the sauce and chicken. Increase the heat to medium and continue to cook, stirring frequently, until the sauce thickens slightly.

Step 16

Once the sauce has reduced to your desired consistency, stir in 1 tablespoon of butter. The butter will melt, adding a rich, buttery aroma and smooth finish.

Step 17

When the sauce is nicely thickened, add the prepared udon noodles to the pan.

Step 18

Gently toss the udon noodles with the Dakgalbi and sauce until they are well coated. Turn off the heat. Let the noodles absorb the delicious sauce for a moment.

Step 19

For a fresh contrast, thinly slice the perilla leaves. You can do this by rolling them up and slicing them thinly. Their aromatic flavor complements the Dakgalbi perfectly.

Step 20

Serve the finished Spicy Soy Milk Dakgalbi on a plate. Top generously with the fresh, sliced perilla leaves. For an extra touch, sprinkle with Grana Padano cheese, if desired.

Step 21

Voila! Your Spicy Soy Milk Dakgalbi is ready. It’s spicy and sweet with a wonderfully rich and creamy finish from the soy milk. Made with tender chicken thigh, everyone will love this. Be sure to try making it!

Step 22

No Dakgalbi meal is complete without fried rice! We’ll use the leftover sauce and ingredients to make a delicious fried rice. First, prepare the vegetables for the fried rice. Finely dice the onion.

Step 23

Finely dice the carrot as well. Carrots add color and a pleasant texture.

Step 24

Finely chop the scallion. The scallion’s aroma will enhance the fried rice.

Step 25

Finely chop the fermented kimchi. The kimchi’s tanginess cuts through the richness of the fried rice.

Step 26

In the pan you used for the Dakgalbi (or a clean one), add the leftover sauce and chicken. Cut the leftover chicken into smaller pieces with scissors so it mixes well with the rice.

Step 27

Add all the prepared diced vegetables and kimchi to the pan with the sauce and chicken. Mix everything together.

Step 28

Stir-fry over high heat for 1-2 minutes until the vegetables are slightly softened and well combined. Cooking on high heat helps evaporate excess moisture.

Step 29

Add the cold cooked rice and reduce the heat to medium. Spread the rice out and begin to mix it with the other ingredients.

Step 30

Gently stir and mix the rice with the ingredients, breaking up any clumps without mashing the rice grains. Ensure every grain is coated with the flavorful sauce.

Step 31

Add a handful of gim (seaweed flakes) and the finely chopped perilla leaves. Stir-fry for another minute until fragrant.

Step 32

Drizzle in 1 tablespoon of sesame oil and stir to combine. Spread the fried rice thinly across the pan, then sprinkle the mozzarella cheese evenly over the top.

Step 33

Reduce the heat to low, cover the pan, and let it cook until the cheese is completely melted and gooey. This steams the rice and melts the cheese perfectly.

Step 34

While it’s delicious as is, for an extra visual appeal, you can lightly toast the melted cheese with a kitchen torch. (This step is optional if you don’t have a torch.)

Step 35

Finish with a sprinkle of parsley flakes for a beautifully presented and flavorful cheese fried rice!

Step 36

The gooey, melted cheese adds incredible richness and a delightful chewy texture! This satisfying meal, featuring delicious Dakgalbi followed by fantastic fried rice, was a complete success. Enjoy your hearty and flavorful meal! ^-^b



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