{"id":29392,"title":"Dakgalbi – Korean Spicy Stir-Fried Chicken","modified":"2025-02-09T11:51:18+01:00","plain":"A super comforting Korean Dak Galbi recipe\n\n\n\nIf you thought tteokbokki or Chinese hot pot were comforting, let me introduce you to a Korean recipe that will rank just as high in your mind: Dakgalbi.\n\n\n\nTteokbokki uses tteok (Korean rice cakes) like dakgalbi. Nowadays, even Auchan has them \n\n\n\nRelatively simple to prepare, it doesn't require too many exotic ingredients. The few that are needed can be omitted or easily replaced. In short, you're going to love it!  \n\n\n\nWhat is Dakgalbi?\n\n\n\nDakgalbi (\ub2ed\uac08\ube44) is a Korean dish made with spicy chicken, traditionally cooked in a large cast iron pan. Its name is composed of two words: \u201cdak\u201d (chicken) and \u201cgalbi\u201d (ribs). Not to be confused with LA Galbi, which is made with ribs  \n\n\n\nLA Galbi in all its splendor\n\n\n\nDespite this name, you won't find actual chicken ribs in it: it's a historical nod to the original version, dweji galbi (grilled pork), which was once considered too expensive.\n\n\n\nDakgalbi consists of marinated chicken pieces, then stir-fried with rice cakes (tteok), Korean spicy sauce, sweet potato, cabbage, and perilla leaves. \n\n\n\nKimchi jjigae is another more than comforting Korean dish\n\n\n\nBorn in Chuncheon (\ucd98\ucc9c), a pretty city in Gangwon province known for its lakes, this dish quickly gained popularity throughout Korea. In some restaurants, you can choose between chicken with or without bones, while others offer a barbecue version for a slightly smoked flavor.  \n\n\n\nFinally, modern variations include the addition of melted cheese (cheese dakgalbi) and that's the subject of this recipe hehe Because in the sect of the Great Clove, we want indulgence! Then, my last raclette was a while ago so... the craving for melted cheese was being felt. \n\n\n\nHow to Enjoy and Serve Dakgalbi?\n\n\n\nTo enjoy and serve Dakgalbi, nothing could be simpler and more convivial! Tradition has it that a large dish or pan is placed in the center of the table, already filled with chicken and vegetables marinated in the spicy sauce.  \n\n\n\nThe cooking is done right on the table, before everyone's eyes, creating a warm and interactive atmosphere. \n\n\n\nWhile the Dakgalbi is simmering, \u201cdon't hesitate to enjoy the side dishes\u201d (banchan) or chat and order some drinks with your friends or family. It obviously depends on your setup, my recipe is adapted for cooking off the table, so that you can then put the almost finished dish on the stove in the middle, or even without a stove at all \n\n\n\nSesame spinach is a very popular banchan\n\n\n\nOnce the waiter (or waitress) gives you the green light - usually with a \u201c\uc774\uc81c \ub4dc\uc138\uc694!\u201d (\u201cNow, you can eat!\u201d) - it's time to start eating. Everyone serves themselves directly from the dish, using chopsticks or a spoon, to savor this mixture of tender chicken and crunchy vegetables coated in a deliciously spicy sauce.  \n\n\n\nThe cheese is either in the middle as in my recipe, or in a larger concentric circle. In both cases, we enjoy dipping the ingredients in it like a Savoyard fondue \n\n\n\nThe Main Ingredients of Dakgalbi\n\n\n\n\n\n\n\nShaoxing Wine: A Chinese rice wine bringing umami depth and a slight sweet note, used here to marinate the chicken and flavor the sauce.\n\n\n\nChinese cabbage: A tender and slightly sweet cabbage, adding crunch and absorbing the flavors of the sauce.\n\n\n\nGochujang: A fermented Korean chili paste, sweet and spicy, which gives character and richness to the sauce.\n\n\n\nLight Soy Sauce: A light-colored but salty soy sauce that balances the flavors of the sauce.\n\n\n\nCornstarch: Used in the marinade to tenderize the chicken and give it a softer texture.\n\n\n\nShiso: Also known as perilla, an aromatic herb with a slightly minty and spicy taste, adding a touch of freshness to the dish.\n\n\n\n\n\n\tDakgalbi - Korean Spicy Stir-Fried Chicken\n\t\t\n\t\tA super comforting Korean Dak Galbi recipe\t\n\t\n\t\t\t\n\t\n\t\t350 g chicken thighs (Boneless, sliced)Marinade0.5 teaspoon salt1 tablespoon shaoxing wine1 tablespoon garlic (grated)1 teaspoon cornstarchOther ingredients300 g of Korean rice cakes tteok1 onion (sliced)100 g of Chinese cabbage (Very thinly sliced)1 Ball of mozzarella100 g of sweet potato (Peeled and cut into long sticks like fries)60 g of carrots (Sliced diagonally)12 leaves of perilla (roughly chopped)Sauce6 tablespoon Shaoxing wine120 ml water3 tablespoons of gochujang3 tablespoons powdered sugar1 teaspoon by gochugaru1 teaspoon light soy sauce1 tablespoon of Korean curry powder (or other curry powder)7 cloves garlic (minced)\t\n\t\n\t\tMarinate the chicken for at least 10 minutesSoak the rice cakes in hot water for 10 minutes. Drain and set aside. In a bowl, combine sauce ingredients.In a large pan over high heat, heat some oil and saut\u00e9 the chicken for 5 minutes until golden.Add the onion and saut\u00e9 for 5 minutesAdd the sauce and mixCook for 5 minutes over medium-high heat, the sauce will start to thicken a bit, but not too muchAdd the carrots and sweet potatoCover for 15 minutes. Open and stir every 5 minutes Add the cabbage and mix wellCover and cook for another ten minutesAdd the tteok, mix and cook for another 5 minutesAdd the perilla leaves, let cook for a few minutesAdd mozzarella to make a large path in the middle, cover to melt quickly\t\n\t\n\t\tIf you don't have a central burner to put on a table, don't worry. The recipe is designed to do everything before serving, just make sure to cover the dish with mozzarella while it's still on the heat if you want it to melt quickly \n\t\n\t\n\t\tMain courseKoreanGochujang, Ma\u00efzena, Poulet, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29392"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/28322"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}