Photograph of the finished Dakgalbi

Korea · Gà xào cay Chuncheon

Dakgalbi

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.8 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chinese cabbage Chinese cabbage 14.1 oz
  • Photograph of Sweet potato Sweet potato 9.9 oz
  • Photograph of Tteok rice cakes Tteok rice cakes 8.5 oz
  • Photograph of Korean perilla leaves Korean perilla leaves 16 leaves
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp

Method

  1. 1 Remove the bones from the chicken thighs, cut into 3 cm square pieces, and drain.
  2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, and minced garlic, then marinate the chicken for 20 minutes.
  3. 3 Chop the napa cabbage into large pieces, slice the sweet potato into thick slices, and soak the tteok rice cakes in warm water for 10 minutes.
  4. 4 Heat a wide cast-iron skillet with sesame oil, then add the chicken and stir-fry over high heat for 5 minutes until browned.
  5. 5 Add sweet potatoes, Chinese cabbage, and rice cakes, cover and simmer over medium heat for 12 minutes, stirring occasionally to prevent burning.
  6. 6 Sprinkle with shredded Korean perilla leaves and green onions, stir for another 2 minutes, then serve hot straight from the pan.
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