Spicy & Sweet Dakgalbi (Korean Stir-fried Chicken)
Homemade Dakgalbi with a Flavorful, Spicy-Sweet Sauce – A Crowd-Pleaser!
Craving something exciting? This Dakgalbi recipe delivers a perfect balance of spicy and sweet flavors, just like the authentic Korean dish. Tender chicken pieces are stir-fried with a colorful medley of fresh vegetables in a rich, savory sauce. It’s a fantastic dish for family gatherings, celebrations, or simply when you want a hearty and satisfying meal.
Main Ingredients
- 500g Boneless Chicken Thigh or Tenderloin, cut into bite-sized pieces
- 1/4 Cabbage, roughly chopped
- 1 Onion, sliced
- 1 Sweet Potato, peeled and sliced into 1cm thick rounds
- 5 Perilla Leaves (Kkaennip), cut into thick strips
- Vegetable Oil, for stir-frying
- Sesame Seeds, for garnish
Spicy-Sweet Dakgalbi Sauce
- 4 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Cheongju (rice wine for cooking) or Mirin
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder or finely minced ginger (optional, for enhanced flavor)
- Pinch of Black Pepper
- 4 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup or rice syrup)
- 2 Tbsp Cheongju (rice wine for cooking) or Mirin
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder or finely minced ginger (optional, for enhanced flavor)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Rinse the chicken pieces under cold water and pat them dry. Cut the chicken into bite-sized pieces, about 3-4 cm. Place the chicken in a bowl and soak it in about 1 cup of milk for 15-20 minutes. This step helps to tenderize the chicken and remove any gamey odor. While the chicken is soaking, prepare the vegetables.
Step 2
Remove the core from the cabbage and chop it into large pieces. Peel the onion and slice it into 0.5cm thick strips. If you plan to add other vegetables like carrots or mushrooms, prepare them now.
Step 3
Peel the sweet potato and slice it into about 1cm thick half-moons or long strips. Wash the perilla leaves thoroughly, pat them dry, and cut them into thick strips. Set the perilla leaves aside; they are added at the end to preserve their fresh aroma.
Step 4
Drain the milk from the chicken and rinse the pieces lightly under running water. Ensure the chicken is well-drained, as excess moisture can prevent the sauce from adhering properly. Now, let’s make the sauce. In a separate bowl, combine all the sauce ingredients: gochujang, gochugaru, soy sauce, sugar, oligodang, cheongju, minced garlic, ginger (if using), and black pepper. Stir until the sugar is dissolved and the sauce is well combined. Making the sauce in advance allows the flavors to meld beautifully.
Step 5
Heat a large, deep skillet or wok over medium-high heat. Add 1-2 tablespoons of vegetable oil. Add the drained chicken pieces and stir-fry for about 2-3 minutes until they are no longer pink. Searing the chicken first helps to lock in its juices, keeping it tender and moist.
Step 6
Once the chicken is partially cooked, add about two-thirds of the prepared sauce to the skillet. Stir well to coat the chicken evenly. Reduce the heat to medium and continue to stir-fry for another 2-3 minutes, ensuring the sauce doesn’t burn.
Step 7
When the sauce has coated the chicken well, arrange the sliced sweet potatoes around the edges of the pan. Then, add the cabbage and onions on top of the chicken. Pour the remaining one-third of the sauce over the vegetables. Cover the pan with a lid and reduce the heat to medium-low. Let it cook for about 5-7 minutes, or until the vegetables have softened and the sweet potatoes are tender.
Step 8
Remove the lid and gently stir everything together. You’ll see the vegetables have wilted and the sweet potatoes are becoming tender as they absorb the delicious sauce. At this point, taste the dish and adjust seasoning if needed by adding a little more sugar or soy sauce, according to your preference.
Step 9
Once the sauce has thickened and coated all the ingredients beautifully, sprinkle the thick-cut perilla leaves over the top. Garnish with a scattering of sesame seeds. Cover the pan again and cook on low heat for another 3-5 minutes until the perilla leaves are slightly wilted and fragrant. This final step infuses the Dakgalbi with a wonderful fresh aroma. Enjoy your delicious homemade Dakgalbi – it’s also amazing served over rice!
