Spicy & Sweet Dakgalbi with Smoky Flavor
Golden Recipe! Stir-Fried Dakgalbi with a Smoky Aroma
The best homemade Dakgalbi that closely resembles the restaurant taste. This recipe focuses on achieving that delicious smoky flavor. Find more details here: https://mangoistree.tistory.com/
Main Ingredients- 15 pieces of boneless chicken thigh meat
- 1 green onion
- A little cooking oil
- 1/8 head of cabbage
Spicy & Sweet Seasoning- 2 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A tiny bit of ginger (minced or grated)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for sweetness and gloss)
- A pinch of black pepper
- A little sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A tiny bit of ginger (minced or grated)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for sweetness and gloss)
- A pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
First, prepare about 15 pieces of boneless chicken thigh meat. Chicken thigh is the best cut for Dakgalbi because it has the right amount of fat, making it tender and flavorful. Avoid chicken breast as it can become dry and tough. Place the prepared chicken thigh meat in a pan, add chopped green onion and a little cooking oil, then stir-fry over medium heat.
Step 2
This step explains why chicken thigh is preferred. Chicken thigh is the best cut for Dakgalbi because it has the right amount of fat, making it tender and flavorful. Avoid chicken breast as it can become dry and tough.
Step 3
As you stir-fry the chicken, the sauce might stick to the bottom of the pan or burn. If this happens, add a very small amount of water, almost like misting it, to prevent burning and keep it moist.
Step 4
When the chicken is about 70-80% cooked, add the coarsely chopped cabbage (about 1/8 of a small head) and stir-fry quickly over high heat. Cooking over high heat helps to keep the cabbage crisp.
Step 5
Now, add all the pre-made spicy and sweet seasoning sauce and stir-fry to coat the chicken and cabbage evenly. The sauce can burn easily, so it’s crucial to add a tiny bit of water intermittently while stir-frying to prevent it from sticking.
Step 6
When the cabbage has softened and wilted, turn off the heat briefly. Use kitchen scissors to cut the chicken into bite-sized pieces (1-2 bites). This ensures the sauce penetrates well and cooks evenly, making it more delicious.
Step 7
After cutting the chicken, turn the heat back to high and stir-fry 2-3 more times to allow the sauce to fully meld with the chicken. Stir-frying over high heat will bring out the smoky flavor and intensify the taste.
Step 8
This final stir-frying process results in a glistening, rich Dakgalbi with minimal sauce, just like you’d get at a restaurant! Enjoy this fantastic Dakgalbi dish, perfect as a side dish for rice or as a tasty appetizer.
