Spicy and Sweet Chuncheon-Style Dakgalbi
Make Delicious Dakgalbi Sauce: How to Make Chuncheon-Style Dakgalbi
This recipe utilizes the Chuncheon-style dakgalbi method from YouTuber ‘1분미만’ (Less Than 1 Minute). Learn how to achieve a restaurant-quality taste without artificial seasonings. This recipe focuses on creating a deeply flavorful and balanced sauce using common pantry ingredients.
Chuncheon Dakgalbi Main Ingredients
- 600g boneless chicken thigh meat, cut into bite-sized pieces
- A handful of tteokbokki rice cakes, softened
- 1/2 stalk of green onion, cut lengthwise
- 1/4 head of cabbage, cut into large pieces
- 2 potatoes or sweet potatoes, cut into manageable pieces
- 3 Cheongyang chili peppers, finely chopped
- 1 serving of udon, glass noodles, or jjolmyeon noodles (optional, choose your favorite)
- About 5-6 perilla leaves, roughly chopped
- A sprinkle of sesame seeds for garnish
- 2 Tbsp cooking oil
Seasoning Ingredients
- 1 onion, grated or blended until smooth
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ssamjang (Korean spicy soybean paste)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp curry powder
- 1/2 Tbsp black pepper
- 1 onion, grated or blended until smooth
- 3 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp sugar
- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp ssamjang (Korean spicy soybean paste)
- 2 Tbsp mirin (rice wine)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp curry powder
- 1/2 Tbsp black pepper
Cooking Instructions
Step 1
First, peel the onion and grate it finely or blend it until smooth. This grated onion will help tenderize the chicken and allow the marinade to penetrate deeply. Trim any excess fat from the boneless chicken thigh meat. Rinse the chicken thoroughly under running water and pat it completely dry with paper towels. Ensuring the chicken is dry is crucial for the marinade to adhere well.
Step 2
Place the prepared chicken pieces in a large bowl. Add the grated onion. Then, add the seasoning ingredients: 2 Tbsp sugar, 3 Tbsp gochugaru, 1/2 Tbsp curry powder, 1/2 Tbsp black pepper, 2 Tbsp mirin, 4 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp ssamjang, 2 Tbsp gochujang, and 1 Tbsp minced garlic. Mix everything well with your hands, ensuring each piece of chicken is evenly coated with the marinade. Thoroughly massaging the marinade into the chicken is key for maximum flavor.
Step 3
Add the tteokbokki rice cakes to the marinated chicken and mix them together. This allows the rice cakes to absorb some of the delicious sauce. It’s best to use soft, pliable rice cakes for this step.
Step 4
Heat 2 Tbsp of cooking oil in a large pan or wok over medium-low heat. Add the lengthwise-cut green onions and stir-fry them until fragrant and slightly softened. This process creates ‘green onion oil,’ which infuses the dish with a wonderful aroma and flavor. Continue cooking until the green onions are lightly golden.
Step 5
Once the green onion oil is ready, add the coarsely chopped cabbage and the cut potatoes or sweet potatoes to the pan. Layering these ingredients first helps them cook thoroughly and become tender alongside the chicken.
Step 6
Spread the marinated chicken mixture evenly over the vegetables and potatoes. Increase the heat to medium-high, cover the pan, and let it cook for about 5 minutes. This initial cooking helps the chicken and vegetables start to soften.
Step 7
After the initial cooking, add the 3 finely chopped Cheongyang chili peppers to the pan. These will provide a pleasant kick of heat. Adjust the amount of chili peppers based on your preference for spiciness; you can omit them if you prefer a milder dish.
Step 8
Uncover the pan and reduce the heat to medium. Continue to cook until the chicken is fully cooked through. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. Check the chicken for doneness before proceeding.
Step 9
Simmer for another 10 to 15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Once everything is perfectly cooked, turn off the heat. Garnish generously with the roughly chopped perilla leaves and a sprinkle of sesame seeds. Your delicious Chuncheon-style Dakgalbi is now ready to be enjoyed! It’s wonderful served with rice or as a wrap. If desired, you can add udon, glass noodles, or jjolmyeon noodles during the last few minutes of cooking for an even more satisfying meal.
