Spicy and Sweet Dakgalbi
Super Simple & Delicious Dakgalbi Recipe!
I made a minimalist Dakgalbi using ingredients readily available at home.
Main Ingredients
- 300g chicken thigh meat
- 1/2 cup milk
- 10 perilla leaves
- 5 green onions
Seasoning Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp sugar
- 0.7 Tbsp minced garlic (approx. 1/2 Tbsp)
- 2 Tbsp soy sauce
- 1.5 Tbsp cooking wine (mirin)
- 0.7 Tbsp curry powder (approx. 1/2 Tbsp)
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp sugar
- 0.7 Tbsp minced garlic (approx. 1/2 Tbsp)
- 2 Tbsp soy sauce
- 1.5 Tbsp cooking wine (mirin)
- 0.7 Tbsp curry powder (approx. 1/2 Tbsp)
Cooking Instructions
Step 1
Rinse the chicken thigh meat and remove any blood. Soak the chicken in 1/2 cup of milk for at least 20 minutes. This step helps to remove any gamey odor and tenderizes the meat.
Step 2
Wash the perilla leaves thoroughly and pat them dry. Slice them into strips about 2-3 cm wide. Cut the green onions into 5 cm lengths. (Feel free to add ingredients like cabbage, rice cakes, or sweet potatoes according to your preference.)
Step 3
If you have rice cakes (tteok), soak them in hot water for about 5 minutes until they soften. This ensures they cook up tender in the Dakgalbi.
Step 4
Prepare the Dakgalbi seasoning. In a bowl, combine 2 Tbsp gochujang, 1.5 Tbsp gochugaru, 1.5 Tbsp sugar, 0.7 Tbsp minced garlic, 2 Tbsp soy sauce, 1.5 Tbsp cooking wine, and 0.7 Tbsp curry powder. Mix well. (Curry powder adds a unique depth of flavor to Dakgalbi.)
Step 5
Drain the chicken from the milk and pat it lightly dry. Add the chicken to the prepared seasoning sauce and marinate for at least 10 minutes to allow the flavors to penetrate.
Step 6
Gently toss the marinated chicken to ensure the sauce is evenly distributed. This step enhances the overall flavor of the Dakgalbi.
Step 7
Heat a lightly oiled pan over medium heat. Place the marinated chicken, skin-side down first, and cook for about 4 minutes. Cooking the skin first will result in a crispier, more flavorful texture.
Step 8
Once the chicken is partially cooked, add the softened rice cakes (tteok) and stir-fry for another 2-3 minutes, allowing the rice cakes to absorb the sauce.
Step 9
When the chicken and rice cakes are simmering, add the sliced perilla leaves and green onions. Cook for another 2-3 minutes until the vegetables are wilted.
Step 10
Continue to cook, stirring occasionally, until all ingredients are well-cooked and the sauce has thickened slightly. Cooking over medium heat prevents burning and ensures a delicious result.
Step 11
Transfer the delicious Dakgalbi to a serving dish. Enjoy it hot! For an extra treat, you can stir-fry rice in the remaining sauce after finishing the chicken and vegetables. Enjoy!
