Dak-galbi (Spicy Stir-fried Chicken)

Name: Dak-galbi (Spicy Stir-fried Chicken)
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 600 g Boneless chicken thigh, in bite pieces; 3 tbsp Gochujang; 1 tbsp Gochugaru (Korean chili flakes); to season Soy sauce, sugar, garlic, ginger, curry powder; 1/4 head Cabbage, in chunks; 1 Sweet potato, sliced; 190 g Tteok (cylinder rice cakes); to finish Perilla leaves, spring onion, sesame oil

Chunks of chicken stir-fried on a hot plate with cabbage, sweet potato and rice cakes in a fiery gochujang marinade — Chuncheon's most famous dish.

Fuente

Receta de Chuncheon dak-galbi houses · 🏺 Tradicional

Chuncheon regional / 춘천 닭갈비 — Dak-galbi is a spicy stir-fry of marinated chicken and vegetables cooked on a griddle. It is strongly associated with the city of Chuncheon, where it developed as an inexpensive dish around the 1960s and later spread nationwide.

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⏱ 45 min🍽 4 porciones🔥 520 kcal🇰🇷 Corea del Sur🌶️🌶️

Sin lácteos

Pasos

Mix the gochujang, gochugaru, soy, sugar, garlic, ginger and a pinch of curry powder into a marinade and coat the chicken; rest 20 minutes.
💡 A whisper of curry powder is a common dak-galbi trick — it rounds out the heat and adds aroma.
Heat oil in a wide pan or on a hot plate and stir-fry the marinated chicken until it begins to color.
Add the sweet potato and rice cakes first (they take longest), then the cabbage, and stir-fry over high heat.
Keep tossing until the chicken is cooked, the cabbage has wilted and everything is glazed in the red sauce.
Fold in torn perilla leaves and spring onion, finish with a little sesame oil, and eat straight from the pan.

💡 Consejos

Save a scoop of the saucy bits at the end to stir-fry with rice (bokkeum-bap) — the traditional finish.
Cut everything a similar size so the chicken, sweet potato and cabbage finish together.
Adjust heat with the gochugaru; leave it out entirely for a child-friendly version.