Dakgalbi

Introduction to Dakgalbi

Dakgalbi is a popular Korean dish that originates from the city of Chuncheon in the Gangwon Province. It gained prominence in the 1960s as a simple, affordable meal, often enjoyed in social settings. Traditionally, Dakgalbi is prepared in a shallow pan, allowing diners to cook the dish at the table, enjoying the process along with the meal.

Ingredients for Dakgalbi

• Chicken Thighs
• Gochugaru (Korean Red Chili Pepper Flakes)
• Gochujang (Korean Red Chili Paste)
• Soy Sauce
• Brown Sugar
• Sesame Oil
• Garlic
• Ginger
• Sweet Potatoes
• Cabbage
• Carrots
• Leeks
• Sesame Seeds
• Rice Cakes
• Scallions

Preparation of Ingredients

Marinating the Chicken

Begin by cutting the chicken thighs into bite-sized pieces. In a mixing bowl, combine gochugaru, gochujang, soy sauce, brown sugar, and sesame oil to form a marinade. Mince garlic and ginger, then add them to the mixture. Add the sliced chicken thighs and ensure each piece is well-coated. Cover and refrigerate for at least an hour.

Preparing the Vegetables

While the chicken is marinating, chop the sweet potatoes, cabbage, and carrots into bite-sized pieces. Slice the leeks into thin strips. Rinse the rice cakes and slice the scallions for garnish.

Cooking Dakgalbi

Heat a large pan over medium-high heat. Add a small amount of sesame oil to prevent sticking. Place the marinated chicken thighs in the pan and sauté until they are half-cooked with a consistent stirring motion to prevent burning.

Adding Vegetables

Add the sweet potatoes, cabbage, carrots, and leeks to the pan. Stir-fry with the chicken thighs for about 10 minutes. The vegetables should become tender, blending their flavors with the marinade. Next, add the rice cakes and mix well.

Continue stirring to ensure even cooking of all ingredients. Monitor the cooking time using a cooking timer.

Final Touches

Once the chicken thighs and vegetables are thoroughly cooked, sprinkle sesame seeds on top and add the sliced scallions as garnish.

How to Enjoy Dakgalbi

Dakgalbi is best enjoyed hot off the pan. Serve with a side of rice and traditional Korean sides like kimchi or pickled radishes. Gather around a table with friends or family to enjoy the vibrant spicy flavor. Don't forget to use a cooking timer to ensure everything is cooked perfectly to taste.