Baek Jong-won Style Chicken Breast Dakgalbi
Enjoy Chuncheon Dakgalbi at Home: The Best Lunch/Dinner Menu Using Chicken Breast with Baek Jong-won’s Recipe
Let’s make delicious Dakgalbi that tastes just like it’s from a restaurant! I’ll guide you through a fantastic Dakgalbi recipe featuring tender chicken breast, fresh vegetables, chewy rice cakes, and udon noodles. You can create a wonderful meal with this special sauce recipe.
Main Ingredients- 1 pack chicken breast (approx. 300g)
- A little green onion (sliced)
- 1 onion (sliced)
- 1/5 head cabbage (cut into large pieces)
Cooking Instructions
Step 1
Let’s get started on making delicious Dakgalbi right at home. Making the sauce first means you’re halfway to a successful dish!
Step 2
First, it’s time to prepare the Dakgalbi sauce. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 teaspoon of minced garlic, 1 teaspoon of sugar, and a pinch of black pepper. Stir well until all ingredients are thoroughly mixed. This sauce is the key to delicious Dakgalbi! Once the sauce is ready, add the prepared chicken breast and mix it well with your hands to ensure the sauce coats the chicken evenly. Let the marinated chicken sit for at least 10 to 15 minutes to allow the flavors to penetrate.
Step 3
Now, let’s start stir-frying. Heat a pan over high heat and add the marinated chicken. Stir-fry, flipping the pieces, until they are golden brown on both sides, about 70-80% cooked. Cut the chicken into bite-sized pieces. While the chicken is cooking, add the pre-soaked tteokbokki rice cakes and udon noodles. Finally, add the sliced onion, large chunks of cabbage, and the cut sweet potato. Continue to stir-fry everything together until the vegetables are slightly tender but still have a bit of crispness. Be careful not to overcook, as the vegetables might become mushy.
Step 4
Once all the ingredients are cooked through and the wonderful aroma fills your kitchen, your delicious Dakgalbi is ready! It’s best enjoyed immediately while it’s hot. For an extra touch, you can serve it with fresh perilla leaves or pickled radish wraps.
