What is dakgalbi?
Dakgalbi ( 닭갈비 ), or dhak galbi, is a blue stir-fried chicken dish made with boneless chicken pieces, rice cakes ( tteokbokki tteok, 떡볶이떡 ), and some vegetables. Dak means chicken, and galbi means ribs. But, there are no rib in this dish. Back in the day, pork barrel ridicule ( dweji galbi ) were besides expensive for everyday broil, so a restaurant cook created a similarly season dish with chicken alternatively and called it dakgalbi .
This piquant chicken dish originated in Chuncheon ( 춘천 ), a city in Gangwon Province ( 강원도 ), in the 1960 ’ randomness, hence the dish is besides known as Chuncheon dakgalbi. During one of my trips to Korea, I took a day trip to Chuncheon with a couple of friends. I constantly loved this dish I had in Seoul, but I wanted to experience the serve where it was born.
Reading: Dakgalbi (Stir-fried Spicy Chicken)
Chuncheon is a small city which is about an hour driving distance from Seoul. It ’ s a beautiful city with mountains and lakes and numerous dakgalbi restaurants. We went to the celebrated dakgalbi alley with a high concentration of restaurants. We picked the one that looked busy from the outside. It was past lunch time, but the place was distillery bustling .
How is it served?
The Chuncheon restaurant we visited had each table equipped with a natural gas stave and a large beat grill pan, which is pretty standard at typical dakgalbi restaurants. We ordered 3 servings. soon after, the wait brought out a tray full of crimson hot marinated chicken, newly cut cabbage, fresh potatoes, and rice cakes. She then dumped everything on to the pan that was being preheated in the middle of the postpone. The wimp started to sizzle immediately, and the smell was incredible. We had to patiently wait for everything to be cooked through, stirring occasionally .
This restaurant experience can easily be recreated at dwelling with a bombastic frying pan and a portable gasoline stave .
When the rice cakes and odoriferous potato pieces turn tender, the wimp is besides ready. Dakgalbi is normally served with some lettuce leaves and ssamjang. Enjoy it wrapped in boodle and/or perilla leaves with a dollop of ssamjang. delicious ! !
typically, dhak galbi is not served with rice, but it ’ s accustomed to mix in some rice into the leftovers at the end to make fried rice. At restaurants, you have to order the rice individually to do this. But, it ’ s a must to try !
Dakgalbi ingredients
Chicken: I normally use boneless chicken thighs, but de-boned chicken branch kernel is besides normally used for this dish. Dark kernel works good for this recipe, but you can surely use chicken front if preferred .
Rice cakes: Tteokbokki ( spicy stir-fried rice cake ) tteok makes this smasher identical fill and comfort .
Vegetables: The classic vegetables for this serve include green cabbage, goguma ( 고구마, korean sweet potato ), kkaennip ( 깻잎, perilla leaves ), and scallions. You can substitute Korean dessert potato with other flannel or orange sugared potato or regular potato .
Dakgalbi sauce: The sauce is made with a few basic korean staples, such as gochugaru, gochujang, soy sauce, rice wine, sugar, garlic, ginger, etc. It besides contains korean dress powderize, which is a powder form of curry sauce shuffle for dress rice, adds a distinct layer of spirit and a umami boost .
How to make dakgalbi
once you have the wimp and vegetables cut up, this dakgalbi recipe comes together very promptly. Marinate the chicken in the piquant sauce. Reserve some sauce if you ’ re going to make electrocute rice at the end .
then, you just cook everything up, except perilla leaves and scallions, for a few minutes, stirring occasionally. Lower the heat if the ingredients ( particularly the rice cakes ) stick to the pan and brown besides fast. The steam from the vegetables should keep them from sticking to the pan, but you can besides add a little bite of urine if it gets besides dry .
finally, add the kkaennip and leek and cook for another 3 to 4 minutes until the rice coat and the sweet potato pieces turn gentle. By then the wimp should be cooked through equally well .
To make optional fried rice, add the rice to the pan along with the reserved sauce and sesame oil. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Scrape up the flavorful brown bits from the pan while stirring. Mix in the tear or crumbled gim ( dry seaweed sheet ), sesame seeds and a drizzle of sesame vegetable oil .
Cheese dakgalbi
These days, cheese dakgalbi is highly popular. Some restaurant dakgalbi pans in Korea even have a section for cheese. Mozzarella is typical, but you can use pizza blend or any of your front-runner cheeses. Use angstrom much as you want ! If using, add it with 2 to 3 minutes remaining at the end .
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Dak Galbi (Spicy Stir-fried Chicken)
from
votes
Main Course
Prep Time:
20
minutes
Cook Time:
20
minutes
Total Time:
40
minutes
Servings:
4
Print Recipe
Ingredients
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1 pound boneless and skinless wimp second joint
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8 ounces green boodle
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1 little Korean angelic potato ( goguma 고구마 ), about 6 ounces
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8 ounces tteokbokki tteok 떡볶기 떡 ( 10 to 12 pieces ), rice cakes
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6 – 8 kkaennip ( 깻잎 ), perilla leaves
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2 scallions
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1/2 cup shredded cheese ( mozzarella, pizza blend, etc. ) or more to taste — optional
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k or bolshevik leaf lettuce and ssamjang – optional see note
Sauce:
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Read more: Fruit Bowl Sundae
2 tablespoons gochugaru, 고추가루 Use 1 to 1.5 TBS for less piquant dish
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1 tablespoon carbohydrate
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1 teaspoon korean dress powder 카레가루 Powder form of dress sauce mix
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2 tablespoons soy sauce
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2 tablespoons rice wine
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1/2 tablespoon corn whiskey or oligo syrup ( or more sugar )
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2 tablespoons gochujang, 고추장
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1 tablespoon minced garlic
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1 teaspoon grated ginger
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1 tablespoon sesame oil
Optional fried rice:
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2 servings cooked rice
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1 tablespoon dhak galbi sauce reserved
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1 tablespoon sesame oil
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1 sheet roasted gim ( 김 ), dried seaweed sheet
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1 teaspoon roasted sesame seeds
Instructions
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Soak the rice cakes in cold water for about 20 minutes.
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Mix all the sauce ingredients well in a bowl.
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Cut the chicken into bite size pieces.
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Combine the chicken pieces with the sauce (reserving one tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.
- Cut the sugared potato in one-half lengthwise and then thinly slit across and slenderly diagonally. Cut the cabbage, kkaennip, and leek into modest pieces .
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Heat a pan over medium high heat. You can add a tablespoon of oil if you want, but it should not be necessary. Add the chicken, sweet potatoes, rice cakes, and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients (especially the rice cakes) stick to the pan and browns too fast. The steam from the vegetables should keep them from sticking to the pan, but you can also add about 1/4 cup of water.
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Add the kkaennip and scallion and cook for another 3 to 4 minutes until the rice cake and the sweet potato pieces turn soft. By then the chicken should be cooked through as well. If using cheese, you can add it in this step with 2 to 3 minutes remaining.
Optional Fried Rice
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Reheat the pan over medium heat with any leftover chicken and vegetables and 1 tablespoon of sesame oil. Add the rice to the pan along with the reserved sauce. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. You can add a little bit of soy sauce or gochujang if you need more seasoning. Scrape up the flavorful brown bits from the pan while stirring. Tear or crumble the dried seaweed sheet (gim) into small pieces, and stir into the rice. Finish off with the sesame seeds and a drizzle of sesame oil if you want.
Notes
Enjoy dakgalbi wrapped in lettuce and/or perilla leaves with a dollop of ssamjang. delectable ! !
Tried this recipe ? Mention @ koreanbapsang or tag # koreanbapsang This dakgalbi recipe was in the first place posted in November 2014. I ’ ve updated it with newly photos, more data, and child adjustments to the recipe .
