Dakgalbi (Spicy Stir-fried Chicken)
Dakgalbi (Spicy Stir-fried Chicken)
Dakgalbi (닭갈비) is a popular Korean dish that originated in the city of Chuncheon, located in Gangwon Province. It is often referred to as "Chuncheon Dakgalbi" due to its strong association with this region. The dish was first introduced in the 1960s as an affordable and hearty meal for soldiers and students, using chicken as a more cost-effective alternative to beef.
Dakgalbi quickly gained popularity because of its bold, spicy flavors and the communal way it’s eaten—often cooked at the table in large, shared pans. Chuncheon remains the most famous city for Dakgalbi, and many people visit specifically to enjoy the authentic version of the dish in the city’s Dakgalbi Street*(닭갈비 거리), where restaurants serve this dish in various styles.
Over the years, Dakgalbi spread throughout South Korea and became a common dish in Korean restaurants, appreciated for its simplicity and adaptability, using ingredients like chicken, rice cakes, and vegetables stir-fried in a gochujang-based sauce.
Ingredients (Serves 2):
- Chicken:
- 300g chicken thighs (boneless, skinless, cut into bite-sized pieces)
- Vegetables:
- 100g cabbage (roughly chopped)
- 1 small sweet potato (peeled, thinly sliced)
- 1 small onion (sliced)
- 2 green onions (cut into 2-inch pieces)
- 100g rice cakes (tteok, optional)
- Marinade:
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger (minced)
- 1 tablespoon rice wine (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seeds (optional for garnish)
Instructions:
- Prepare the Marinade:
In a large bowl, combine the gochujang, gochugaru, soy sauce, sugar, sesame oil, garlic, ginger, rice wine, and black pepper. Mix well. - Marinate the Chicken:
Add the chicken pieces to the marinade and mix until the chicken is thoroughly coated. Let it sit for 15-20 minutes while you prepare the vegetables. - Cook the Dakgalbi:
Heat a large pan or cast iron skillet over medium heat. Add a tablespoon of vegetable oil, then add the marinated chicken. Cook for about 3-5 minutes until the chicken starts to brown. - Add Vegetables:
Add the chopped cabbage, sweet potatoes, onions, and rice cakes (if using) to the pan. Stir-fry everything together, ensuring the vegetables are coated in the marinade. - Simmer and Finish:
Continue cooking for another 10-12 minutes, stirring occasionally until the vegetables are tender and the chicken is fully cooked. If the sauce thickens too much, add a bit of water to thin it out. - Serve:
Sprinkle with sesame seeds and green onions. Serve hot with steamed rice and enjoy!
Heat Level
- Mild: The stew will have a gentle warmth if you use around 1/4 tablespoon of gochujang. This is ideal for those sensitive to spice.
- Moderate (as written in the recipe): The recipe calls for 1 tablespoon of gochujang, placing it in the moderately spicy range. It's equivalent to a mild jalapeño level, around 1,000 to 5,000 Scoville Heat Units (SHU).
- Hot: To make the stew spicier, you can increase the gochujang to 2 tablespoons or add gochugaru (Korean chili flakes) for an additional kick, which would elevate it to a higher spiciness.
Taste Experience:
The overall heat is balanced by the savory, umami flavors from the broth, sausage, and tofu, so while it has a definite kick, it’s not overpowering.
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