Dakgalbi (닭갈비), is essentially spicy stir-fried chicken dish that is cooked a large pan, along with other ingredients such as cabbage, sweet potato, tteok (rice cakes), and other vegetables. I also like adding A LOT of cheese for the ultimate cheese pull, and wrap the chicken with the cheese.
Generally, dakgalbi is cooked in a large pan/cast iron in a restaurant. I’ve been to restaurants in Korea where they would stir fry everything for you, or you can do it yourself on the table.
It’s relatively simple.
1. We first mix up a marinade sauce (I’ve got to say, it smells SO GOOD), and then marinate the chicken for 2 hours, or overnight for more flavour.
2. We then stir fry the chicken, along with the rest of the vegetables and rice cakes with the remaining marinade sauce.
3. Add lots and lots of cheese in the middle and cover until it melts.
4. Wrap the cheese with the chicken and other vegetables and ENJOY.
I absolutely LOVE wrapping the chicken pieces with the cheese. It just tastes so satisfying, and a good cheese pull is always a good idea.
Dakgalbi is also a good dish to share with family/friends at the table. You could cook this over a portable gas stove on the table at home, as the dish doesn’t take TOO long to cook. Have some drinks, snacks, a nice chat, and your dakgalbi is going to be ready real soon!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Dakgalbi
Ingredients
- 2 tbsp vegetable oil
- 250 g chicken thigh (sliced)
- ½ large onion (sliced)
- 2 cups cabbage
- 1 small sweet potato (peeled and sliced into 1/4 inch thick slices)
- ½ cup frozen tteok (rice cakes) (soaked in water for 30 mins)
- 1 cup shredded mozzarella cheese
- 1 stalk green onion (cut into 1.5 inch pieces)
Sauce (yields 1 cup)
- 5 garlic cloves (minced)
- 1 tbsp minced ginger
- 3 tbsp gochujang
- 3 tbsp gochugaru (Korean chili flakes)
- 3 tbsp light soy sauce
- 3 tbsp mirin
- 2 tbsp rice syrup/corn syrup/honey
- 2 tbsp sugar
- 1 tbsp sesame oil
- ½ tsp ground black pepper
Instructions
- Mix together all the sauce ingredients in a small bowl. Set aside.
- Place the sliced chicken in a large bowl and pour in half of the the sauce marinade. Mix to ensure every piece is coated with the sauce. Cover and let it marinate in the fridge for at least 2 hours, or overnight (for more flavour).
- Add oil to a large skillet over medium high heat.
- Add in the marinated chicken and cook for about 5 minutes, while flipping. Add in the onions, cabbage sweet potato, tteok, and the remaining sauce. Cover and let it cook for a few minutes.
- Uncover, and keep on stir-frying for about 5-7 minutes, or until everything is cooked through.
- Create a small path in the centre of the skillet. Add in the cheese and green onion. Reduce heat to low. Cover, and cook for 2-3 minutes, or until it has melted. Turn off heat, uncover, and wrap that cheese around the chicken. Enjoy!
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