Spicy and Sweet Dakgalbi: Your Go-To Homemade Korean Stir-Fry
Make Delicious Dakgalbi at Home – The Ultimate Marinade Recipe and Step-by-Step Guide
Hello everyone! Craving a restaurant-quality meal but want to stay in? Today, I’m sharing a fantastic recipe for Dakgalbi, a beloved Korean stir-fry featuring tender chicken, crisp vegetables, and chewy rice cakes, all coated in a vibrant, savory-sweet sauce. You can conveniently use pre-cut chicken thigh meat from the market, or debone and cut a whole chicken yourself. This recipe will help you create a truly satisfying Dakgalbi right in your own kitchen!
**Yields:** 4 servings
**Ingredients:**
* 700g Chicken Thighs: The star of our dish, providing a tender and juicy texture. Cut into bite-sized pieces.
* 1/2 Onion (or 1 small onion): Adds sweetness and depth of flavor. Slice into thick strips.
* 1 Green Onion: Contributes a fresh, aromatic quality. Cut diagonally into large pieces.
* 1 Sweet Potato (small): Essential for that signature sweetness and creamy texture! Peel and cut into pieces similar in size to the rice cakes. Soak in cold water to remove excess starch.
* 150g Tteokbokki Rice Cakes: For that delightful chewy texture. Rinse under running water and drain.
* 2 Cabbage Leaves (approx. 130g): Adds a delightful crunch and sweetness. Chop into large pieces and wash.
* 10 Perilla Leaves (optional): For a unique aromatic flavor. Chop coarsely. These are optional but highly recommended!
* **Dakgalbi Marinade:**
* 4 Tbsp Gochujang (Korean chili paste): The foundation of our spicy flavor.
* 3 Tbsp Gochugaru (Korean chili flakes): Adds a pleasant kick of heat.
* 3 Tbsp Soy Sauce: For umami and a rich base.
* 3 Tbsp Mirin (Rice Wine): Helps tenderize the meat and adds a subtle sweetness.
* 2 Tbsp Oligodang (Corn Syrup) or Honey: For a smooth, balanced sweetness.
* 1 & 1/3 Tbsp Minced Garlic: Essential for that aromatic punch.
* 1 Tbsp Sesame Oil: Adds a toasty, nutty aroma.
* Pinch of Black Pepper: To round out the flavors.
* 1/2 Tbsp Curry Powder: A secret ingredient that gives Dakgalbi its distinctive, savory aroma and taste! Don’t skip this!
* 50ml Water: To ensure the ingredients cook evenly without sticking. (Or use anchovy-kelp broth for extra flavor).
**Tips:**
* Measurements are based on standard Korean tablespoon (T).
* Adjust the amount of onion based on its size; use a whole small onion if needed.
* For extra spice, feel free to add chopped Cheongyang peppers.
* Using anchovy-kelp broth instead of water will enhance the depth of flavor.
* Taste and adjust seasoning at the end to suit your preference.
Main Ingredients- 700g Prepared Chicken Thighs
- 1/2 Onion (or 1 small onion)
- 1 Green Onion
- 1 small Sweet Potato
- 150g Tteokbokki Rice Cakes
- 2 Cabbage Leaves (approx. 130g)
- 10 Perilla Leaves (optional)
Cooking Instructions
Step 1
1. **Prepare the Chicken:** Rinse the chicken thighs thoroughly under cold water and pat them dry. Cut them into bite-sized pieces, about 1.5 to 2 inches in size. If using a whole chicken, debone it first and cut the meat into similar-sized pieces.
Step 2
2. **Marinate the Chicken:** Place the cut chicken pieces into a large bowl or directly into your cooking pan. Add all the marinade ingredients: Gochujang, Gochugaru, Soy Sauce, Mirin, Oligodang, Minced Garlic, Sesame Oil, Black Pepper, and Curry Powder. Mix well to ensure every piece of chicken is evenly coated. Let it marinate for at least 15 minutes for the flavors to meld beautifully.
Step 3
3. **Prepare Vegetables – Sweet Potato & Rice Cakes:** While the chicken is marinating, prepare the other ingredients. Peel the sweet potato and cut it into pieces roughly the same size as the tteokbokki rice cakes. Soak the cut sweet potato in cold water to prevent sticking and ensure even cooking. Rinse the rice cakes under cool water and drain them in a colander.
Step 4
4. **Prepare Vegetables – Onion, Cabbage & Perilla:** Peel and thickly slice the onion, then gently separate the slices. (If your onion is small, use a whole one.) Chop the cabbage leaves into large pieces, separate them, wash, and drain. Wash the perilla leaves and chop them coarsely; these are optional but add wonderful fragrance. Cut the green onion in half lengthwise and then into large pieces. (For extra heat, add some chopped Cheongyang peppers here if you like it spicier!)
Step 5
5. **Cook the Dakgalbi:** Heat a large pan or wok over medium heat. Add the marinated chicken and the prepared sweet potato. Pour in the 50ml of water (or broth) and stir-fry for about 10 minutes, allowing the chicken to start cooking. Once the chicken and sweet potato are partially cooked, add the sliced onion, cabbage, rice cakes, and green onion to the pan. Stir everything together and continue to stir-fry over medium heat until the chicken is fully cooked through. If the pan seems too dry during cooking, add a little more water. When the chicken is cooked, toss in the chopped perilla leaves and stir just once or twice to wilt them. Taste and adjust the seasoning if needed by adding a bit more gochujang or soy sauce. Enjoy your delicious homemade Dakgalbi!
