Dakgalbi (Spicy Stir-fried Chicken)

A Communal Feast from Chuncheon

Dakgalbi originated in the city of Chuncheon as an affordable side dish for soldiers and students. Today, it is one of the most popular foods for group dining. It features marinated chicken thighs stir-fried on a massive iron plate with various vegetables.

The Secret Ingredient: Curry Powder?

While the base sauce is Gochujang (chili paste) and Gochugaru, many famous restaurants add a pinch of Curry Powder. This subtle hint of spice removes any gamey smell from the chicken and adds a complex flavor layer.

The Grand Finale: "Bokkeumbap" (Fried Rice)

Do not eat all the sauce! The unwritten rule of Dakgalbi is to save a little bit of meat and sauce on the pan for the fried rice at the end.

Step-by-Step Instructions

1. The Marinade: In a bowl, mix Gochujang (3 tbsp), Gochugaru (3 tbsp), Soy Sauce (3 tbsp), Sugar (2 tbsp), Minced Garlic, Ginger, Black Pepper, and a teaspoon of Curry Powder.
2. Marinate Chicken: Cut boneless chicken thighs into bite-sized pieces. Mix well with the marinade. Let it sit in the fridge for at least 30 minutes (overnight is better).
3. Prepare Vegetables:
   • Cabbage (cut into large chunks)
   • Sweet Potato (sliced sticks)
   • Rice Cakes (Tteok)
   • Perilla Leaves (roughly chopped)
4. Cook: Heat a large wide pan or griddle. Add a little oil. Put the chicken and hard vegetables (sweet potato) first. Stir-fry on medium-high heat.
5. Add Veggies: Once the chicken is half-cooked, add the cabbage and onions. The moisture from the vegetables will help cook the meat without burning.
6. Finish: Lastly, add the perilla leaves and rice cakes. Stir-fry until the rice cakes are soft.
7. Eat: Wrap a piece of chicken and galic in a lettuce leaf and enjoy!

Fried Rice Step

When you have about 10% of the food left, add a bowl of rice, chopped kimchi, seaweed flakes (Gim), and sesame oil. Stir-fry it right on the pan until the rice gets crispy at the bottom.