Spicy & Sweet Dak Bulgogi (Chicken Stir-fry): A Delectable Homemade Delight!
Dak Bulgogi Recipe
Tired of the same old chicken dishes? This Dak Bulgogi, made with tender chicken thighs, offers a delicious homemade twist that’s perfect for any meal. It’s a flavor-packed stir-fry that will tantalize your taste buds!
**Highlights of this recipe:**
* **Tender Chicken Thighs:** No dryness here, just melt-in-your-mouth tenderness everyone will love!
* **Addictive Spicy & Sweet Sauce:** A magical sauce that will have you reaching for more, even when your appetite is low!
* **Crisp Cabbage Harmony:** Perfectly balances the richness of the chicken, adding a refreshing crunch and enhancing the overall flavor!
**Cooking Tips:**
* Scoring or lightly pounding the chicken thighs helps the marinade penetrate better and results in a more tender texture.
* Laying a bed of shredded cabbage at the bottom of the serving dish allows it to absorb the chicken’s juices, making it even more moist and flavorful.
* Add some chopped green chilies for an extra spicy kick, if desired.
Main Ingredients- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 100g cabbage, thinly sliced
- 1/4 onion, thinly sliced
- 1 green onion, cut into 1-inch pieces
- 8 cloves garlic, minced
- 1 tsp black pepper
Spicy & Sweet Marinade- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (or soju)
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 3 Tbsp soy sauce
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (or soju)
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
In a blender, combine all the marinade ingredients (soy sauce, gochujang, gochugaru, cooking wine, sugar, sesame oil, sesame seeds), along with the minced garlic, thinly sliced onion, and the white parts of the green onion. Blend until smooth to create the marinade. (Do not add the cabbage at this stage.) This amount of marinade is sufficient for the chicken, but if you find it too much, you can reserve some for later use in other dishes.
Step 2
Rinse the chicken thighs under running water and pat them dry with paper towels. Use a knife to make several scores across the chicken pieces, or place them on a cutting board and gently pound them with the back of a knife or a meat mallet. This helps the marinade penetrate better and ensures a more tender texture when cooked.
Step 3
Place the scored chicken thighs in a bowl and generously coat them with the prepared marinade. Mix well to ensure every piece is evenly coated. Heat a non-stick skillet over medium heat and add a little oil. Add the marinated chicken and stir-fry. Begin by searing over medium heat until lightly browned, then reduce the heat to low to allow the chicken to cook through thoroughly. Flip the chicken occasionally to prevent burning. In the final stage, increase the heat back to medium to allow the sauce to thicken and become slightly glazed.
Step 4
While the chicken is cooking, cut it into bite-sized pieces as needed to ensure even cooking and that the marinade penetrates the inside. Check to make sure the chicken is fully cooked. Arrange the thinly sliced cabbage at the bottom of a serving plate and place the beautifully cooked Dak Bulgogi on top. Eating the chicken with the cabbage will cut through any richness and provide a clean, refreshing finish.
