Dakgalbi (spicy stir-fried chicken with vegetables)

Dakgalbi is a sizzling, spicy fried chicken dish with vegetables and rice cakes, traditionally cooked in a large shared pan in the middle of the table. It is a sociable dish, and towards the end fried rice is often mixed into the leftover sauce.

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Method

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1. Marinate the chicken pieces in a mixture of the gochujang, gochugaru, soy sauce, sugar, sesame oil and garlic for at least 30 minutes, ideally longer. ⏱ Timer: 30 min
2. Heat a large, flat frying pan or wok to medium-high.
3. Pour in the oil, add the sweet potato and onion and pre-fry for 3-4 minutes. ⏱ Timer: 3 min
4. Add the marinated chicken and cook over high heat for 8-10 minutes, turning often, until the chicken is almost cooked through. ⏱ Timer: 8 min
5. Add the cabbage and the rice cakes (if using) and cook everything together for a further 8-10 minutes, until all the ingredients are cooked through and the sauce has thickened. ⏱ Timer: 8 min
6. Add the spring onions in the last minute and serve piping hot from a shared dish.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The longer you marinate the chicken (even overnight), the deeper its flavour will be.
• You need a large, flat pan or a wok; in a narrow pan the chicken steams rather than browns.
• Mixing a little cooked rice into the sauce left at the end makes a great final course.
• If you have no rice cakes, you can make up for them with extra sweet potato or potato.

Frequently asked questions

Is dakgalbi made on a grill or in a pan?

The best-known version, from Chuncheon, is cooked in a large, flat iron pan; with all the vegetables and thick sauce it turns out juicy, not like dry grilled meat.

What is the tteok (rice cake) that usually goes in?

A chewy, cylinder-shaped dough made from plain rice flour, which softens in the hot sauce but stays springy. It is sold separately, frozen or chilled.

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