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Featuring succulent pieces of korean blue chicken stir fried in a mouthwatering dakgalbi sauce and smothered with melt cheese. Cook it on the stove, or better even, in the middle of the mesa surrounded by friends .
Why We Love This
Bring the biggest flavours of Korea to your kitchen table. Dakgalbi is a piquant chicken stir fry you can cook in just 20 minutes !
A restaurant peculiarity, save money and cook this one pot wonder at home. You can even freeze the leftovers or turn it into a Dakgalbi fried rice !
P.S. Did you know ? This dish is quite similar ( in relish ) to dak bulgogi ( chicken bulgogi ), except the bulgogi adaptation is normally grilled or fried without vegetables for a more intense burst of blue relish .
What is Dakgalbi?
popular in the Chuncheon region of South Korea, Dakgalbi is piquant korean stir fried chicken normally cooked with rice cakes, boodle, carrot and angelic potato .
The marinade has a gochujang ( korean blistering pepper spread ) base paired with the Korean chili flakes to give it a full inflame that will warm your soul without your eyes watering .
While there are versions without cheese, we LOVE the version with the iconic cheese strip down the center .
What You’ll Need
Cook your korean piquant chicken in a flat bottomed pan for best results. It ’ s traditionally cooked in a dakgalbi pan, but we used a 15 edge mold iron pan which works a treat !
Grab any regular green boodle, cannonball and chinese cabbage varieties both work well. For the chicken, we used and recommend thighs, these sour best for soaking up all that marinade relish good ! You can besides use the front if you prefer .
traditionally, this recipe uses perilla leaves which carries an about mint and anise flavor combination. We couldn ’ thymine track them down locally, but if you can – pop a handful on top while cooking or use them to wrap some of the dakgalbi in .
With the marinade ingredients, there may be a couple of ingredients you ’ ll necessitate to buy or substitute :
Gochujang (Korean Pepper Paste) & Gochugaru (Korean Chilli Flakes)
These two are the stars of the smasher ! It ’ mho what gives dakgalbi it ’ sulfur distinct flavor and they ’ rhenium very coarse in korean cuisine. Gochujang is the paste, and is normally found in a red tub at your asian supermarket or on-line. Gochugaru is the chili flakes, which are milder in inflame than unconstipated chili powder, you can besides find them at an asian supermarket or o nline .
Rice Wine or Mirin
A sweetness style wine made from rice for cooking. You ’ ll find it at the asian supermarket or on-line. Dry flannel wine or sherry will be very well to use if you can ’ t track it down .
How to make Korean Spicy Chicken Stir Fry:
For the Marinade:
Mix together the gochujang, garlic, soy sauce, rice wine or mirin, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl .
now add the cube chicken and stir well to make certain every while is coated in delectability .
pop it in the electric refrigerator to marinate for at least 30 mins ( or overnight for even better relish ! )
For the Dakgalbi:
Let ’ s get cooking ! Heat the vegetable oil in a large flat-bottomed child pan or cast iron fry pan over a medium high estrus .
now create a foundation level with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinade chicken square over the top .
Let it cook for a infinitesimal or two, then reduce the inflame and stimulate fry until cooked through. We found that covering it with a lid helps to steam and cook the ingredients through fast, in particular the sweetness potato and chicken .
Keep an eye on the ingredients and stir regularly to make sure they don ’ metric ton lodge to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken .
once the chicken is cooked through, trim with spring onion and sprinkle with eat into cheese. Let it melt down into melty, bum good .
serve with downy whiten rice and lettuce to wrap .
Wandercook’s Tips
- A cast iron pot works well to keep the dish cooking, and keep everything hot once the heat is turned off.
- You can cook this dish on the stove of course, but for even more fun, why not cook it in a portable electric cooker in the middle of the table for your family or friends?
- Wrap the dakgalbi in lettuce cups, and if you can track it down pop in some perilla leaves and ssamjang sauce too!
- If you have leftovers, portion them out with some rice and freeze it for later.
- Run the oil around the pan and include the sides to stop the stir fry ingredients from sticking.
FAQs
What’s best to serve with Dakgalbi? normally fresh boodle leaves, perilla leaves and ssamjang sauce make the perfective combination to wrap up the dakgalbi. You can besides serve with whiten rice, or put a cup of cook rice in any leftover mix with some kimchi, seaweed and an testis to turn it into Dakgalbi Fried Rice. Which cut of chicken works best? Chicken thighs will soak up the most sum of flavor, and require the least amount of marinade clock. They ’ ll besides stay nice and tender once cooked, leaving you with blue, juicy morsels ! How should you cook Dakgalbi? You can cook dakgalbi on a portable cooker in the middle of the board so it can be enjoyed by the unharmed class. We recommend marinating the chicken overnight for this, so it ’ south decent and quick to prepare the dinner on the night. If you prefer, you can besides precisely cook it on the stave in a bland bottomed pan.
Variations & Substitutes
- Feel free to swap the chicken for beef or pork stir fry strips, or go with firm tofu for a vegetarian version.
- If you don’t have rice wine, you can use mirin or dry white wine/sherry.
- You can use normal potato in place of sweet potato, but allow extra cooking time. You can also use other vegetables if you have some in the fridge to use up!
- For a milder dish, use less of the chilli flakes and gochujang. Replace with 1/2 a teaspoon of chicken stock powder to give it a little extra flavour.
- Add Kimchi for an extra spicy hit!
Make it a Korean Feast with these:
★ Did you make this recipe? Please leave a star rating below!
Dakgalbi with Cheese – Korean Spicy Chicken Stir Fry
Featuring succulent pieces of Korean spicy chicken stir fried in a mouthwatering Dakgalbi sauce and smothered with melted cheese. Cook it on the stove, or better yet, in the middle of the table surrounded by friends.
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Prep Time:
10
minutes
Cook Time:
15
minutes
Marinating Time:
30
minutes
Total Time:
55
minutes
Servings:
6
servings
Calories:
537
kcal
author :
Cost:
$15
Equipment
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▢
Mixing Bowl(s)
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Large flat-bottomed fry pan, cast iron fry pan, or portable electric cooker
Ingredients
Stir Fry Ingredients:
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600 deoxyguanosine monophosphate chicken thighs diced ( around 4 thighs )
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1/4 cabbage 2-3 cups once diced
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1 carrot sliced
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1 odoriferous potato cut into chips around 5cm long ( or 2 regular potatoes )
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1-2 cups Korean rice cakes ( tteok )
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3-4 spring onion / green onion park section merely, cut into 3cm lengths
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vegetable oil for cooking
Marinade:
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2 tbsp Korean hot pepper paste / gochujang
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2 tbsp garlic
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2 tbsp soy sauce
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2 tbsp rice wine or mirin
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1 tbsp Korean hot pepper flakes / gochugaru
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1 tbsp
sugar
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1 tsp sesame oil
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1 tsp ginger
To Top:
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1 cup tall mallow grated, tasty or pizza cheese
To Wrap:
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1 boodle small, leave as whole leaves
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perilla leaves optional
Instructions
For the Marinade:
-
Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl.
2 tbsp Korean hot pepper paste / gochujang,
2 tbsp garlic,
2 tbsp soy sauce,
2 tbsp rice wine,
1 tbsp Korean hot pepper flakes / gochugaru,
1 tbsp sugar,
1 tsp sesame oil,
1 tsp ginger
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Now add the diced chicken and stir well to make sure every piece is coated in deliciousness. Marinate in the fridge for at least 30 mins (or overnight for even better flavour!)
600 g chicken thighs
For the Dakgalbi:
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Let’s get cooking! Heat the vegetable oil in a large flat-bottomed fry pan or cast iron fry pan over a medium high heat.
vegetable oil
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Now create a base layer with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinated chicken straight over the top.
1/4 cabbage,
1 carrot,
1 sweet potato,
1-2 cups Korean rice cakes
- Let it cook for a moment or two, then reduce the heat and bustle child until cooked through. We found that covering it with a eyelid helps to steam and cook the ingredients through debauched, in particular the dulcet potato and chicken .
- Keep an center on the ingredients and stir regularly to make surely they don ’ thyroxine stick to the bottom or sides of the pan. After about 10 minutes, take off the eyelid to allow the sauce to thicken .
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Once the chicken is cooked through, garnish with spring onion and sprinkle with grated cheese. Let it melt down into melty, cheesy goodness.
3-4 spring onion / green onion,
1 cup cheese
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Serve with fluffy white rice, and lettuce or perilla to wrap.
1 lettuce,
perilla leaves
Video
Recipe Notes
Wandercook’s Tips
- You can cook this dish on the stove of course, but for even more fun, why not cook it in a portable electric cooker in the middle of the table for your family or friends?
- Wrap the dakgalbi in lettuce cups, and if you can track it down pop in some perilla leaves and ssamjang sauce too!
- If you have leftovers, portion them out with some rice and freeze it for later.
- Run the oil around the pan and include the sides to stop the stir fry ingredients from sticking.
FAQs
- What’s best to serve with Dakgalbi? Usually fresh lettuce leaves, perilla leaves and ssamjang sauce make the perfect combination to wrap up the dakgalbi. You can also serve with white rice, or put a cup of cooked rice in any leftover mixture with some kimchi, seaweed and an egg to turn it into Dakgalbi Fried Rice.
- Which cut of chicken works best? Chicken thighs will soak up the most amount of flavour, and require the least amount of marinating time. They’ll also stay nice and tender once cooked, leaving you with spicy, juicy morsels!
- How should you cook Dakgalbi? You can cook dakgalbi on a portable cooker in the middle of the table so it can be enjoyed by the whole family. We recommend marinating the chicken overnight for this, so it’s nice and quick to prepare the dinner on the night. If you prefer, you can also just cook it on the stove in a flat bottomed pan.
Variations & Substitutes
- Feel free to swap the chicken for beef or pork stir fry strips, or go with firm tofu for a vegetarian version.
- If you don’t have rice wine, you can use mirin or dry white wine/sherry.
- You can use normal potato in place of sweet potato, but allow extra cooking time. You can also use other vegetables if you have some in the fridge to use up!
- For a milder dish, use less of the chilli flakes and gochujang. Replace with 1/2 a teaspoon of chicken stock powder to give it a little extra flavour.
Nutrition
nutriment Facts Dakgalbi with Cheese – korean Spicy Chicken Stir Fry Amount per Serving Calories 537 % Daily Value* fat 24 deoxyguanosine monophosphate 37 % Saturated Fat 9 g 56 % cholesterol 118 magnesium 39 % sodium 669 milligram 29 % potassium 671 milligram 19 % Carbohydrates 53 thousand 18 % Fiber 5 gravitational constant 21 % sugar 8 gigabyte 9 % protein 26 guanine 52 % Vitamin A 8263 IU 165 % Vitamin C 21 magnesium 25 % calcium 210 milligram 21 % cast-iron 2 magnesium 11 % * Percent Daily Values are based on a 2000 calorie diet .
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