One-pan dak-galbi (spicy chicken stir-fry)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 350 minMedium
Dak-galbi comes from Chuncheon, where it is cooked on huge iron griddles at the table. At home, a wide frying pan does the job: chicken thigh in a sweet-spicy gochujang marinade, cooked down with cabbage, sweet potato and chewy rice cakes. Use thighs rather than breast, as they stay juicy through the longer cooking. When the chicken is nearly finished, finish the meal the Chuncheon way: stir leftover rice into the last of the sauce with a little seaweed and fry it until crisp on the bottom.
Ingredients
- Boneless chicken thighs, bite-size pieces500 g
- Gochujang3 tbsp
- Gochugaru (chilli flakes)1.5 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Mirin or rice wine1 tbsp
- Garlic, minced1 tbsp
- Ginger, grated1 tsp
- Curry powder (optional)1 tsp
- Cabbage, cut into large pieces1/4
- Sweet potato, sliced 5 mm thick1 small
- Tteok (cylinder rice cakes), soaked150 g
- Onion, sliced1/2
- Green onions, cut into 4 cm lengths2
- Perilla leaves (optional), sliced5
- Neutral oil1 tbsp
- Water60 ml
Steps
- Mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic, ginger and curry powder. Toss with the chicken and marinate for at least 30 minutes.
- Heat the oil in a wide frying pan over medium-high heat. Add the sweet potato and cabbage, then spread the chicken and its marinade on top.
- Pour the water around the edge, cover and cook for 8 minutes, stirring once.
- Uncover, add the rice cakes and onion, and stir-fry for 6–8 minutes until the chicken is cooked through and the sweet potato is tender.
- Add the green onions and perilla leaves, cook for 1 minute and serve straight from the pan.
More photos
AI
AI
- 2. AI-generated image
- 3. AI-generated image
In the dex
About the author
Mukkidex Kitchen Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
Comments (0)
Loading…