Chuncheon Dakgalbi (Chuncheon Style Spicy Stir Fried Chicken)
A sweet and spicy stir-fried dish of chicken thigh meat with plenty of vegetables, using curry powder and perilla leaves to remove any gamey smell.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Curry powder in the special seasoning cleanly removes any gameiness, delivering a mellow, gentle spiciness rather than an overpowering one. The key is to cook the meat and sweet potato first, then add the vegetables at different times to preserve their crisp texture. It is great enjoyed as wraps with plenty of vegetables, or served as a side dish for rice or drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken thigh meat500 g
- Sweet potato1, 150 g
- Onion1/2
- Cabbage100 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Perilla leaves10 leaves
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Curry powder1 tbsp
- Ground black peppera little
- I removed the skin and fat and washed it clean under running water.
- Perilla leaves taste great both stir-fried in the dish and used as wraps, so prepare plenty.
- Letting it marinate for at least 1 hour softens the seasoning significantly and helps the flavor penetrate the chicken thoroughly, making it much more delicious.
Steps
Prepare the ingredients
This is 500g of chicken thigh meat after trimming. I removed the skin and fat and washed it clean under running water.
The secondary ingredients for dakgalbi are sweet potato, cabbage, onion, large green onion, Cheongyang chili peppers, and perilla leaves.
Perilla leaves taste great both stir-fried in the dish and used as wraps, so prepare plenty.
Slice the ingredients
Cut the chicken thigh meat into bite-sized pieces.
Cut the sweet potato and all the vegetables into sizes similar to the chicken thigh meat.
Season the chicken thigh meat
Add the chicken thigh meat and all the seasoning ingredients, mix, and let it marinate.
Letting it marinate for at least 1 hour softens the seasoning significantly and helps the flavor penetrate the chicken thoroughly, making it much more delicious.
Stir-fry
Add the seasoned chicken and sweet potato to a pan and stir-fry diligently over medium heat so it doesn't burn.
Once the meat is somewhat cooked...
Add the cabbage and onion, and stir-fry lightly.
Add the large green onion and Cheongyang chili peppers and stir-fry. When all the ingredients blend well with the sauce and seem cooked...
Add the perilla leaves, toss a few times, turn off the heat, and finish by adding toasted sesame seeds.
It tastes even better when you cook the vegetables briefly at different times according to their characteristics to preserve their texture.
Finish
Dakgalbi is packed with plenty of secondary ingredients, so picking through them is half the fun.
The absolute must-haves in dakgalbi are curry in the seasoning and perilla leaves among the vegetables.
The aromas of curry and perilla leaves eliminate any gamey chicken smell and seem to define the taste of dakgalbi.
Even though perilla leaves are included in the stir-fry, wrapping a bite in fresh perilla leaves tastes truly amazing.
This is definitely the ultimate snack with drinks.
Ppunwife's tips
- It tastes even better when you cook the vegetables briefly at different times according to their characteristics to preserve their texture.
- The absolute must-haves in dakgalbi are curry in the seasoning and perilla leaves among the vegetables. The aromas of curry and perilla leaves eliminate any gamey chicken smell and seem to define the taste of dakgalbi.
FAQ
How long should I marinate the chicken?
If you let it marinate for at least 1 hour after mixing with the seasoning, the flavor will penetrate deeply into the chicken and the sauce will taste much more mellow.
When should I add the vegetables?
First stir-fry and cook the meat and sweet potato, then add the cabbage and onion, followed by the large green onion and Cheongyang chili peppers. Finally, toss in the perilla leaves briefly at the end to keep their texture crisp.
How can I use the leftover sauce after eating dakgalbi?
You can finish with a satisfying fried rice by frying rice in the leftover sauce and topping it with cheese.
Can I use chicken breast or tenderloin instead of chicken thigh meat? AI-generated
You can substitute leaner cuts like chicken breast or tenderloin, but the texture can turn dry, so it is best to reduce the cooking time slightly.
