Tender and Savory Dakgalbi (Spicy Stir-fried Chicken)
Melt-in-your-mouth Dakgalbi with a Rich Sauce – Absolutely No Gamey Smell!
Enjoy this Dakgalbi recipe, perfect for the whole family with its mild seasoning that brings out the chicken’s natural tenderness without any gamey odors. Its delightful, slightly saucy consistency makes it a perfect side dish or a delicious snack with drinks!
Main Ingredients- 1kg boneless chicken thigh
- 1/8 head of cabbage
- 2cm piece of carrot
- 1 stalk of green onion
- 1 onion
Chicken Marinade- Pinch of salt
- Pinch of black pepper
- 1 Tbsp curry powder
- 2 Tbsp minced garlic
Sauce- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp gochujang (Korean chili paste)
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp curry powder
- 2 Tbsp minced garlic
Sauce- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Rinse the boneless chicken thighs under cold running water 3-4 times. Soaking them in rice water for 30 minutes is an excellent way to remove any unwanted gamey smell.
Step 2
Prepare the vegetables. Slice the green onion diagonally into large pieces. Thinly julienne the onion and carrot. Cut the cabbage into bite-sized chunks, about 3-4cm, suitable for stir-frying.
Step 3
Drain the rice water from the chicken. In a bowl, combine the chicken with the marinade ingredients: salt, black pepper, curry powder, and minced garlic. Mix well to coat the chicken evenly and let it marinate for 10 minutes.
Step 4
In a small bowl, combine all the sauce ingredients: gochugaru, sugar, soy sauce, water, and gochujang. Whisk until smooth and well combined to create the Dakgalbi sauce.
Step 5
In a large skillet or wok, add the marinated chicken and all the prepared vegetables (cabbage, carrot, onion). Pour the prepared sauce over everything. Toss gently to ensure all ingredients are coated with the sauce. Start cooking over high heat.
Step 6
Once the vegetables begin to soften and the chicken starts to cook, reduce the heat to medium-low. Simmer for about 20-25 minutes, allowing the sauce to thicken slightly. Stir occasionally to prevent sticking to the bottom of the pan. (Note: Steps 4 and 5 in the original input seem to overlap. This step focuses on the simmering process after the initial mix and cook. Ensure the sauce is at a desirable, slightly thick consistency.)
Step 7
Check that the vegetables are tender and the chicken is fully cooked through. The sauce should be rich and slightly reduced. Stir in the sliced green onions and cook for another 2-3 minutes until fragrant. Taste and adjust seasoning if needed by adding a bit more soy sauce or sugar according to your preference for a perfect finish.
