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 800 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 100 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 40 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chinese cabbage Chinese cabbage 400 g
  • Photograph of Sweet potato Sweet potato 280 g
  • Photograph of Tteok rice cakes Tteok rice cakes 240 g
  • Photograph of Korean perilla leaves Korean perilla leaves 16 leaves
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Sesame oil Sesame oil 20 ml

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.
Start cooking