Dakgalbi

Dakgalbi(Stir-fry chicken) Recipe

What is Dakgalbi?

Dak-galbi is a popular Korean dish made by stir-frying chicken, and vegetables in a spicy and sweet sauce. The chicken is typically boneless, and the seasoning is made with gochujang (Korean chili paste) and gochugaru (Korean chili flakes), giving it a flavorful kick. This dish is often cooked on a hot plate or pan and is even more delicious when paired with rice.

ORIGINAL VERSION

Main

- 10.5oz chicken(300g)
- 1stalk green onion
- 1.7oz onion(50g)
- 2.8oz cabbage(80g)




SAUCE

- 2Tbsp gochujang
- 1Tbsp soy sauce
- 2cloves garlic, minced
  (approximately 1tsp)
- 1tsp gochugaru
- 1Tbsp sugar

QUICK & EASY VERSION

Main

- 10.5oz chicken(300g)
- 1stalk green onion
- 1.7oz onion(50g)
- 2.8oz cabbage(80g)




SAUCE

- 3Tbsp TaigerSpoon Sauce






DIRECTIONS

1. Prepare the ingredients.

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Onion: Cut the onion in half, then quarter it.
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Green onion: Slice the green onion into 1-inch pieces (2–3 cm).

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Cabbage: Cut the cabbage in half, then chop it into large, bite-sized pieces.
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Chicken: Remove the bones from the chicken and cut it into large, bite-sized pieces.

2. Make the sauce.

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Mix 2 tablespoons of gochujang, 1teaspoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of sugar and 1 teaspoon of minced garlic.

If you have TaigerSpoon Sauce, use 3 tablespoons of TaigerSpoon Sauce.
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3. Cook

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Add the meat and sauce to a pan and stir-fry until the meat is slightly cooked.
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Once the meat is partially cooked, add all the vegetables and continue stir-frying until everything is fully cooked.
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Transfer to a plate and enjoy!

Got questions?

Our Taiger Spoon team is here to answer some frequently asked questions about Dakgalbi.

Q1. What chicken cuts are best for making dakgalbi?

TAIGER: Chicken thighs are commonly used for dakgalbi. They are tender, juicy, and absorb the marinade well, making them ideal for this dish.

JERRY: For those who prefer a low-fat diet, using chicken breast is also a good option. You can also mix chicken thighs and chicken breast for a balanced combination.

Q2. What ingredients go well with dakgalbi?

TAIGER: Sweet potatoes and regular potatoes are great additions. Slice them thinly before adding them to the dish so they can cook evenly and soak up the flavorful sauce.

HARRY: Adding rice cakes (tteokbokki tteok) is another fantastic option. Their chewy texture pairs perfectly with the spicy and savory sauce. In fact, many dakgalbi restaurants in Korea include rice cakes as a staple ingredient.

Q3. Any tips for enjoying dakgalbi to its fullest?

TAIGER:  Wrapping dakgalbi in lettuce or perilla leaves (ssam) adds a refreshing crunch and balances the spiciness. If you have pickled radish wraps, they’re also a great option to pair with the dish.

AMY: After finishing most of the dakgalbi, try adding ramen noodles or udon to the pan to soak up the leftover sauce for a second course. And don’t forget to finish with fried rice! Scrape the remaining sauce, add rice, sesame oil, and seaweed, and stir-fry it all together for an unforgettable finale.

Closing remarks

How was today's Dakgalbi recipe?
It tastes great wrapped in lettuce or perilla leaves, and you can also stir-fry rice in the leftover sauce for an extra delicious meal.😊

See you in the next newsletter.

Best regards,
TaigerSpoon

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