Today, let me show you how to make Dakgalbi, Korean Spicy Chicken Stir Fry. Wherever you are, if you follow this recipe, you will experience the taste of Korea, so buckle up!
DAKGALBI (3-4 servings)
Ingredients:
- 1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
- 2 tbsp neutral-tasting oil
- 4-5 green onions (100g)
- 1/2 yellow onion
- 1/2 small green cabbage
- 1 sweet potato
- 5 perilla leaves (optional)
- 1 cup Korean rice cakes (If you’re using frozen ones, thaw in the refrigerator overnight or soak in cold water for 30 minutes before cooking.)
- 1 instant noodles (or udon noodles)
- Generous amount of shredded mozzarella cheese
Marinade:
- 2.5 tbsp sugar
- 3 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- Black pepper, to taste
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tbsp light corn syrup
- 2 tbsp minced garlic
- 3.5 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean curry powder (optional)
- 7 tbsp (100ml) pineapple juice (or apple juice, kiwi juice)
MARINATE CHICKEN
1. Trim off the fat. Cut the chicken into bite-sized pieces. Put them in a mixing bowl.
2. Add the sugar, Korean chili pepper flakes, Korean beef stock powder, black pepper to taste, soy sauce, oyster sauce, sesame oil, corn syrup, minced garlic, Korean chili paste, Korean curry powder (if using), and pineapple juice. Gently massage it. Cover and marinate in the fridge for 20 minutes.
PREP VEGETABLES
1. Thinly slice the green onions and yellow onion. Cut the cabbage into bite-sized pieces.
2. Cut the sweet potato into matchsticks. Fold the perilla leaves in half lengthwise and cut into strips.
STIR FRY EVERYTHING
1. To a large pan, add a splash of oil (2 tbsp). Place the sweet potato and rice cakes on the bottom. On top of them, add the yellow onion, cabbage, green onions and perilla leaves.
2. Turn on the heat to medium. Try not to stir it and let the veggies cook first. Using 2 spatulas, stir it occasionally.
3. Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and add them to the pan. Mix together.
4. Once the chicken is almost done, make some space for cheese in the middle. Add a generous amount of cheese. Reduce the heat to low. Cover with a lid and cook until the cheese is completely melted. Turn off the heat and serve with hot rice.
DAKGALBI FRIED RICE
You know what? This is not the end. People always finish this with fried rice as an ultimate finisher. Thus, do NOT finish it all. Save some chicken and vegetables for fried rice.
Ingredients:
- 1-2 cups cooked rice
- 3 pieces kimchi, finely chopped (optional)
- 1/4 carrot, finely chopped (optional)
- 2 sheets roasted seasoned seaweed (optional)
- 1 tbsp toasted sesame oil
- 2-3 eggs
1. Place the pan on the stove again. Using tongs and scissors, cut 2-3 chicken pieces into small pieces.
2. Add the cooked rice, kimchi, carrot, seaweed, and sesame oil. (If you don’t have them, just put some rice and sesame oil.) Stir-fry it until everything is well mixed.
3. Move the fried rice to the center and pour some beaten eggs around it. Cook until the egg is cooked. Enjoy!
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YOU MAY ALSO LIKE:
- Korean Curry Rice
- Korean Fried Chicken
- Ground Beef Bulgogi
Dakgalbi
(Korean Spicy Chicken Stir Fry)
Recipe by Aaron and Claire
Servings
4
servings
Ingredients
1.3 lb (600g) boneless, skinless chicken thighs (or chicken breasts)
2 tbsp neutral-tasting oil
4-5 green onions (100g)
1/2 yellow onion
1/2 small green cabbage
1 sweet potato
5 perilla leaves (optional)
1 cup Korean rice cakes (If you’re using frozen ones, thaw in the refrigerator overnight or soak in cold water for 30 minutes before cooking.)
1 instant noodles (or udon noodles)
Generous amount of shredded mozzarella cheese
- Marinade:
2.5 tbsp sugar
1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
Black pepper, to taste
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp toasted sesame oil
1 tbsp light corn syrup
2 tbsp minced garlic
3.5 tbsp Korean chili paste (gochujang)
1 tbsp Korean curry powder (optional)
7 tbsp (100ml) pineapple juice (or apple juice, kiwi juice)
- Fried Rice:
1-2 cups cooked rice
3 pieces kimchi, finely chopped (optional)
1/4 carrot, finely chopped (optional)
2 sheets roasted seasoned seaweed (optional)
1 tbsp toasted sesame oil
2-3 eggs
Directions
- Marinate Chicken
- Trim off the fat. Cut the chicken into bite-sized pieces. Put them in a mixing bowl.
- Add the sugar, Korean chili pepper flakes, Korean beef stock powder, black pepper to taste, soy sauce, oyster sauce, sesame oil, corn syrup, minced garlic, Korean chili paste, Korean curry powder (if using), and pineapple juice. Gently massage it. Cover and marinate in the fridge for 20 minutes.
- Prep Vegetables
- Thinly slice the green onions and yellow onion. Cut the cabbage into bite-sized pieces.
- Cut the sweet potato into matchsticks. Fold the perilla leaves in half lengthwise and cut into strips.
- Stir Fry Everything
- To a large pan, add a splash of oil (2 tbsp). Place the sweet potato and rice cakes on the bottom. On top of them, add the yellow onion, cabbage, green onions and perilla leaves.
- Turn on the heat to medium. Try not to stir it and let the veggies cook first. Using 2 spatulas, stir it occasionally.
- Meanwhile, bring a pot of water to a boil. Cook the noodles according to the package instructions. Drain and add them to the pan. Mix together.
- Once the chicken is almost done, make some space for cheese in the middle. Add a generous amount of cheese. Reduce the heat to low. Cover with a lid and cook until the cheese is completely melted. Turn off the heat and serve with hot rice.
- Make Fried Rice
- Place the pan on the stove again. Using tongs and scissors, cut 2-3 chicken pieces into small pieces.
- Add the cooked rice, kimchi, carrot, seaweed, and sesame oil. (If you don’t have them, just put some rice and sesame oil.) Stir-fry it until everything is well mixed.
- Move the fried rice to the center and pour some beaten eggs around it. Cook until the egg is cooked. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
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