Sweet Potato Dakgalbi: A Deliciously Spicy & Sweet Chicken Stir-Fry
[Easy Chicken Thigh Recipe] The Ultimate Spicy-Sweet Combination! Golden Recipe for Sweet Potato Dakgalbi
Let’s make a wonderfully sweet and spicy Dakgalbi using leftover sweet potatoes. The tenderness of chicken thighs combined with the sweetness of sweet potatoes creates a fantastic harmony. This Sweet Potato Dakgalbi is perfect for a special meal or any occasion. Let’s get started!
Main Ingredients
- 600g chicken thigh, boneless and skinless
- 1/2 medium onion
- 200g cabbage
- 2 medium sweet potatoes
- A portion of rice cake soup slices (tteokguk tteok)
- 150g green onions
- 20 perilla leaves (kkaennip)
Spicy & Sweet Seasoning Sauce
- 5 Tbsp soy sauce
- 6 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (Mirin or similar)
- 1/2 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesil cheong)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of black pepper
- 5 Tbsp soy sauce
- 6 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp cooking wine (Mirin or similar)
- 1/2 tsp ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesil cheong)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly rinse the chicken thighs and remove any excess fat or skin. Cut them into bite-sized pieces and set aside. Using chicken thighs ensures a tender and juicy result.
Step 2
The key to delicious Dakgalbi is the sauce! In a bowl, combine soy sauce, gochugaru, cooking wine, ginger powder, minced garlic, plum extract, sugar, sesame oil, and black pepper. Mix well until there are no lumps to create the seasoning sauce. You can also use corn syrup instead of sugar if you prefer.
Step 3
Add half (1/2) of the prepared seasoning sauce to the chicken thigh pieces and mix well by hand, ensuring each piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 10 minutes. This step allows the flavors to deeply penetrate the chicken.
Step 4
Now, let’s prepare the vegetables. Chop the cabbage into large pieces. Peel the sweet potatoes and cut them into pieces similar in size to the chicken (about 1-1.5 cm thick). Slice the onion into strips. Cut the green onions into 3-4 cm lengths. Roll the perilla leaves and thinly slice them. Tip: If you have any leftover perilla or other vegetables like crown daisy, feel free to add them for a richer Dakgalbi.
Step 5
Heat a large pan over medium heat and add a generous amount of cooking oil. Add the marinated chicken thighs and stir-fry them first. Cook until the chicken is lightly browned on the surface. Stir-frying the chicken first helps to seal in the juices, keeping it extra tender.
Step 6
Once the chicken is partially cooked, add all the prepared vegetables – cabbage, sweet potatoes, onion, green onions – and the remaining seasoning sauce. Increase the heat to high and stir-fry quickly to combine everything well. It’s important to stir frequently to prevent the sweet potatoes from burning.
Step 7
Finally, add the rice cake slices that have been pre-soaked in water. Continue to stir-fry for about 5-10 more minutes, or until the rice cakes are soft and chewy and the sauce has coated all the ingredients evenly. Be careful to prevent the rice cakes from sticking to the bottom of the pan.
Step 8
Your delicious Sweet Potato Dakgalbi is now ready! Serve immediately while hot to fully enjoy the wonderful combination of soft sweet potatoes and spicy-sweet chicken. It’s perfect as a side dish for rice or as a delightful appetizer with drinks!
