Ultimate Dakgalbi Sauce
Golden Recipe for Homemade Chuncheon Dakgalbi
Experience the famous Chuncheon Dakgalbi right in your own kitchen! Marinate chicken in a sweet and spicy gochujang sauce, then stir-fry with cabbage and other fresh vegetables, or grill the marinated chicken over charcoal for a smoky flavor. This is a golden recipe that my family loves, guaranteed to be more delicious and satisfying than restaurant-bought Dakgalbi. Make your mealtime special!
Main Ingredients
- 500g Chicken Thighs (Essential for tender and juicy texture!)
- 200g Cabbage (Adds a delightful crunch)
- 1/2 Onion (For sweetness and depth of flavor)
- 1/3 Carrot (For color and nutrition)
- 1/3 Sweet Potato (For a sweet, chewy bite)
- Tteokbokki Rice Cakes (tteok) to taste
- 1 handful Rehydrated Glass Noodles (For extra chewiness)
- 1/3 Scallion (For a fresh aromatic finish)
- 1 tbsp Cooking Oil (or other oil)
- Pinch of Black Pepper (To enhance aroma)
- Fresh Perilla Leaves (optional, for a fragrant finish)
Secret Sauce Ingredients
- 2 Tbsp Gochujang (Korean chili paste – the base of spiciness)
- 2 Tbsp Gochugaru (Korean chili flakes – for color and heat)
- 2 Tbsp Soy Sauce (For savory umami)
- 2 Tbsp Sugar or Oligosaccharide (Adjust sweetness to your liking)
- 1 Tbsp Minced Garlic (Garlic flavor is a must!)
- 1.5 Tbsp Curry Powder (The secret to authentic Chuncheon Dakgalbi flavor!)
- 2 Tbsp Gochujang (Korean chili paste – the base of spiciness)
- 2 Tbsp Gochugaru (Korean chili flakes – for color and heat)
- 2 Tbsp Soy Sauce (For savory umami)
- 2 Tbsp Sugar or Oligosaccharide (Adjust sweetness to your liking)
- 1 Tbsp Minced Garlic (Garlic flavor is a must!)
- 1.5 Tbsp Curry Powder (The secret to authentic Chuncheon Dakgalbi flavor!)
Cooking Instructions
Step 1
Chicken thighs are the key to delicious Dakgalbi! They provide a wonderfully tender and juicy texture that gets more flavorful with every bite.
Step 2
The soul of Dakgalbi is its sauce! Let’s create a perfectly balanced, golden sauce for an unforgettable taste.
Step 3
Use equal parts for most of the sauce ingredients. The secret weapon in this golden recipe is ‘curry powder’! Adding a touch of curry powder will recreate the rich, deep flavor of authentic Chuncheon Dakgalbi.
Step 4
Cut the chicken thighs into bite-sized pieces (about 2-3 cm). Combine all the sauce ingredients in a bowl and mix well with your hands. Since you’ll be adding plenty of vegetables, it’s a good idea to make a slightly generous amount of sauce. Marinate the chicken in the sauce for at least 1-2 hours in the refrigerator to allow the flavors to fully penetrate. For an even deeper flavor, marinate for 3-4 hours or even overnight.
Step 5
Prepare your vegetables for stir-frying. Shred the cabbage coarsely, slice or roughly chop the onion, and thinly slice the carrot and sweet potato. Have your rice cakes and rehydrated glass noodles ready. (Tip: If you like perilla leaves, prepare them to add a fragrant finish at the end! Even without them, it’s delicious, but adding them enhances the overall flavor.)
Step 6
Heat 1 tbsp of cooking oil in a pan over medium heat. Add the prepared vegetables (cabbage, onion, carrot, sweet potato) and stir-fry them lightly. Coating the vegetables with oil helps prevent sticking and burning.
Step 7
Once the vegetables start to look slightly translucent, add about half a cup (100ml) of water. This helps the vegetables soften and allows the flavors to meld together.
Step 8
Stir-fry the vegetables for another minute, then add the marinated chicken to the pan. Increase the heat to high and stir-fry everything together, mixing frequently to ensure even cooking.
Step 9
The sizzling sound and the delicious aroma of Dakgalbi will fill your kitchen. Get ready to tantalize your taste buds!
Step 10
Add the prepared rice cakes and rehydrated glass noodles. (Tip: Adding udon or ramen noodles is also a fantastic option. Since noodles take time to cook, add them when the chicken is almost done.)
Step 11
Let the sauce thicken and reduce, and check if the chicken is fully cooked. Insert a skewer or fork into the thickest part of the chicken; if no pink juice comes out, it’s ready. Now, let the sauce simmer and reduce further.
Step 12
Finally, add the sliced scallions and a pinch of black pepper to finish. (Tip: If you have perilla leaves, add them along with the scallions at the very end and stir-fry briefly to preserve their fragrance. Overcooking will diminish their aroma.)
Step 13
Taste your creation! It will be incredibly delicious. And who can resist the temptation to make fried rice with the remaining sauce? It’s a flavor explosion that will have your family begging for more!
