This flavorful Korean dish strikes the perfect balance of savory, spicy, and salty.
In the beautiful country of South Korea, nestled in a basin formed by the Soyang and Han Rivers, you’ll find the peaceful city of Chuncheon. With a small-town feel and abundant outdoor activities to explore, some say Chuncheon is a great place to escape the hustle and bustle of big-city life. Others, however, may tell you that the best reason to travel to Chuncheon is to taste the delicious and historical dish of Dakgalbi.
Developed in the 1960s as an inexpensive meal to pair with an alcoholic beverage, Dakgalbi quickly spread across Chuncheon’s main districts and shot to fame. While mainly enjoyed by soldiers and students at the time, Dakgalbi is now a beloved local specialty, often referred to as “Chuncheon-dak-galbi.” It is a meal that turned heads in Chuncheon’s direction, and now many tourists flock to the city just to get a taste. If the irresistible flavor and aroma of Dakgalbi has piqued your interest, you can visit Chuncheon for their annual festival dedicated to the dish. But if a trip to South Korea is not a current possibility for you, don’t fret. You can enjoy the vibrant and spicy profile of Dakgalbi in the comfort of your own kitchen.
Is Dakgalbi Healthy?
If you like spice, Dakgalbi is basically a hug in food form. If you’re having a bad day, this is one of those meals that can instantly lift your spirits. Not to mention that it is an excellent source of protein. Dakgalbi is also a great source of key vitamins and minerals.
As great as Dakgalbi tastes, it’s not exactly low-fat. But, as always, everything in moderation is the key to a healthy lifestyle. However, if you’re watching your calorie intake, you could swap the thighs for chicken breast. Tofu is an excellent option as well.
Where can I buy the ingredients for Dakgalbi?
If you typically shop at an American supermarket chain, you may struggle to find ingredients like Korean rice cakes, gochujang, or gochugaru. That’s why I recommend visiting your local Asian market for Dakgalbi ingredients. You’ll be able to find all the fresh meat, produce, sauces, and spices you need while also supporting your community by shopping locally.
INGREDIENTS
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium sweet potato, peeled and cut into 1/2-inch thick slices
- 8 ounces green cabbage, chopped
- 1/2 cup Korean rice cakes (tteokbokki tteok), soaked if hard
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 tablespoon sesame oil
- 2 scallions, chopped
INSTRUCTIONS
Marinate
Prepare and marinate chicken.
Cook
Cook chicken, then add vegetables and rice cakes.
Serve
Finish with sesame oil and scallions.
Devour!
FAQs & Tips
One of the many things that makes Dakgalbi so great is that you can prepare several components in advance. The marinade can be made 10-15 days in advance, allowing it time to ferment and improve in flavor. You can marinate your chicken overnight and cut up your vegetables the day before. Leftover Dakgalbi can be stored in your fridge for 3-4 days if you use an airtight container.
Traditionally, you cook Dakgalbi in a large, round cast iron pan or skillet. However, you may use whatever skillet or pan you have on hand.
While 20-30 minutes is okay for marinating your chicken, I recommend marinating for at least 4 hours if you have the time. If you can prep ahead, an overnight marinade is ideal. Trust me, the extra soaking time will benefit your chicken immensely!
Serving Suggestions
If you’d like to immerse yourself in this Dakgalbi recipe, try preparing it the restaurant way at home. Grab a cast iron skillet and a portable gas burner, and take the cooking to your table. This way, once your Dakgalbi is ready to eat, you can enjoy it immediately. You can eat Dakgalbi as is or enjoy it in Korean BBQ style by putting some into a lettuce leaf with slices of garlic and ssamjang, as well as a soybean and chili paste sauce. You can even toss some rice into the skillet and stir-fry it with your Dakgalbi. A few delicious sides to serve are kimchi, sheets of nori, a cucumber salad, and some marinated eggs.
Dakgalbi (Korean Spicy Chicken Stir Fry)
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 medium sweet potato peeled and cut into 1/2-inch thick slices
- 8 ounces green cabbage chopped
- 1/2 cup Korean rice cakes tteokbokki tteok, soaked if hard
- 1/4 cup gochujang Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon gochugaru Korean chili flakes
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 tablespoon sesame oil
- 2 scallions chopped
Instructions
-
In a large bowl, mix gochujang, soy sauce, mirin, gochugaru, garlic, and ginger to make the marinade. Add the chicken pieces to the marinade, ensuring they are well coated. Let marinate for at least 20 minutes.
-
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, or until the chicken starts to brown.
-
Add the sweet potato slices and water to the skillet. Cover and let cook for about 10 minutes, or until the potatoes are halfway cooked.
-
Add the cabbage and rice cakes to the skillet. Stir well and cover again. Cook for another 10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.
-
Drizzle sesame oil over the dish and garnish with chopped scallions. Serve hot.
Nutrition
The post Dakgalbi (Korean Spicy Chicken Stir Fry) appeared first on Food Faith Fitness.
