About Dakgalbi
Dakgalbi is a popular Korean dish that literally translates to “spicy chicken stir-fry.” This mouth-numbingly spicy dish originated from the city of Jeonju in South Korea and has gained immense popularity worldwide for its bold flavors and vibrant presentation. Dakgalbi is typically made with marinated chicken, potatoes, carrots, and onions, all stir-fried together in a sweet and spicy sauce.
Recipe: Dakgalbi (Spicy Chicken Stir-Fry)
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium-sized potatoes, peeled and cut into wedges
- 2 medium-sized carrots, peeled and cut into sticks
- 1 large onion, cut into rings
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp sugar
- 2 tsp garlic, minced
- 1 tsp grated ginger
- 1/4 cup gochugaru-infused oil (see note)
- Salt and black pepper, to taste
- Chopped green onions and toasted sesame seeds for garnish (optional)
Gochugaru-Infused Oil:
- Mix 2 tbsp of gochugaru with 1/4 cup of vegetable oil. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
Instructions:
- In a large bowl, whisk together Gochujang, soy sauce, sugar, garlic, and ginger. Add the chicken pieces and marinate for at least 2 hours or overnight.
- Preheat a wok or large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
- Add 1-2 tbsp of gochugaru-infused oil to the wok and swirl it around. Add the marinated chicken and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the wok and set aside.
- In the same wok, add another tablespoon or two of gochugaru-infused oil if needed. Add the potatoes, carrots, and onions. Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Return the chicken to the wok and stir to combine with the vegetables. Pour in the remaining marinade (if any) and stir-fry everything together for an additional 2-3 minutes.
- Taste and adjust the seasoning as needed with salt, black pepper, or more gochugaru if desired.
- Transfer the Dakgalbi to a serving platter and garnish with chopped green onions and toasted sesame seeds (if using). Serve immediately over steamed rice or noodles.
Note: Adjust the level of spiciness to your liking by adding more or less gochugaru-infused oil. Enjoy!
Text model: llama3
Image model: RealCartoonXL
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