Spicy & Sweet Dakgalbi: A Camping Favorite, Easy to Make at Home!
Irresistibly Spicy and Sweet Dakgalbi, Perfect for Camping! Secret Recipe to Enjoy at Home
On special occasions at the Hodul family, the kids enjoy Jjimdak while Mom and Dad savor a hearty Dakgalbi feast. Dakgalbi is a frequent camping dish for us, but pre-made meal kits often don’t quite hit the spot flavor-wise. That’s why we prepare Dakgalbi by marinating the chicken in our homemade sauce, making it super convenient to cook at the campsite! Here’s a delicious Dakgalbi recipe that brings that camping vibe right into your home!
Main Ingredients- 600g Boneless Chicken Thighs (cut into bite-sized pieces after removing bones and skin)
- 1 Medium Potato (peeled and sliced about 1cm thick)
- 1/2 Medium Carrot (peeled and sliced about 0.5cm thick)
- 1 Large Scallion (cut into 5cm lengths)
- 1 Medium Onion (thickly sliced)
- 1/5 Small Cabbage (cut into large pieces)
- 1-2 Korean Cheongyang Peppers (sliced diagonally, adjust to spice preference)
- 10 Perilla Leaves (washed, dried, and cut into 2-3 pieces)
Spicy & Sweet Dakgalbi Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 4 Tbsp Maesilcheong (Plum Extract/Syrup, substitute with sugar if unavailable)
- 2 Tbsp Curry Powder (for enhanced flavor!)
- 2 Tbsp Oligodang (Oligosaccharide syrup, for gloss and sweetness)
- 4 Tbsp Mirin (Rice wine, for removing gamey odor)
- 4 Tbsp Soy Sauce
- A pinch of Black Pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 4 Tbsp Maesilcheong (Plum Extract/Syrup, substitute with sugar if unavailable)
- 2 Tbsp Curry Powder (for enhanced flavor!)
- 2 Tbsp Oligodang (Oligosaccharide syrup, for gloss and sweetness)
- 4 Tbsp Mirin (Rice wine, for removing gamey odor)
- 4 Tbsp Soy Sauce
- A pinch of Black Pepper
Cooking Instructions
Step 1
Rinse the boneless chicken thigh pieces thoroughly under cold running water to remove any impurities. To eliminate any gamey odor, soak the chicken in milk for about 20-30 minutes. (Tip: You can also use Cheongju or ginger instead of milk.)
Step 2
After soaking in milk, rinse the chicken again under clean water. Pat it completely dry using paper towels or a clean cloth. Ensuring the chicken is dry will help the marinade adhere evenly and prevent oil splattering during cooking.
Step 3
Let’s make the secret to delicious Dakgalbi – the special sauce! In a large bowl, combine 3 Tbsp Gochujang, 2 Tbsp Gochugaru, 2 Tbsp minced garlic, 4 Tbsp Maesilcheong, 2 Tbsp curry powder, 2 Tbsp Oligodang, 4 Tbsp Mirin, 4 Tbsp soy sauce, and a pinch of black pepper. Mix everything thoroughly. The curry powder adds a wonderful depth and richness to the flavor.
Step 4
Set aside about half of the prepared sauce. (This will be added later when stir-frying with the vegetables!) Add the thoroughly washed and dried chicken thigh pieces to the remaining marinade. Gently massage the chicken to ensure it’s well coated. Let it marinate for at least 30 minutes to allow the flavors to penetrate. (The best method is to marinate it the night before and let it rest in the refrigerator for a day. This way, it’s ready to cook easily at the campsite, and the chicken becomes more tender with a deeper flavor infusion. For camping, pack it in an airtight container in this marinated state.)
Step 5
While the chicken is marinating, prepare the accompanying vegetables. Get your potatoes, onions, carrots, cabbage, Cheongyang peppers, and scallions ready. Slice the potatoes and carrots about 1cm thick, the onion into thick slices, the cabbage into large chunks, the scallions into 5cm lengths, and the Cheongyang peppers diagonally. (For camping, pack these vegetables in individual containers or ziplock bags. This prep stage essentially completes your ‘DIY Camping Meal Kit’ that you can enjoy just like at the campsite!)
Step 6
Heat a generous amount of oil in a wok or a deep skillet. Add the marinated chicken pieces.
Step 7
Stir-fry the chicken over medium heat, ensuring it doesn’t burn. Cook until the surface starts to look slightly browned.
Step 8
Once the chicken is partially cooked (about halfway through), add the prepared vegetables like potatoes, carrots, cabbage, and onions, along with the reserved sauce, and stir-fry everything together.
Step 9
Adding all the reserved sauce is crucial for balancing the flavors and enhancing the umami taste. Stir continuously with a spatula as everything cooks together.
Step 10
For a richer color and a touch more spice, I added another 1-2 Tbsp of Gochugaru. The moisture released from the vegetables is usually enough for cooking, so you don’t need to add extra water. If it seems like it’s sticking or burning, add a tiny bit more cooking oil or reduce the heat slightly. The vegetables will release their juices, creating a natural sauce that keeps the ingredients moist.
Step 11
Finally, tear the perilla leaves and add them to the pan, stir-frying briefly to infuse their aroma. Turn off the heat, drizzle with a circle of sesame oil, and sprinkle generously with toasted sesame seeds to finish. Your delicious Dakgalbi is ready! The fragrant perilla leaves elevate the overall flavor of the dish.
Step 12
To recreate that camping meal vibe, I served the finished Dakgalbi on a griddle pan. You can enjoy that camping feeling even at home!
Step 13
Although this was recommended as a camping menu, the cold weather prevented us from going, so we enjoyed this delicious Hodul Mom’s Dakgalbi at home instead. It’s always a winner! I highly recommend you try making it yourself.
