Dakgalbi (Spicy Stir-Fried Chicken) with Curry Powder

Ingredients

• Boneless meat is easy to eat, so you can use chicken thigh meat, chicken drumstick meat, or chicken breast.
• If you are sensitive to gamey odors, soak the chicken in milk for about 30 minutes, rinse it off, and cut it into bite-size pieces.
• Let it marinate in the refrigerator for at least 30 minutes so the seasoning absorbs well.
• Curry powder in the marinade adds flavor and helps eliminate chicken odors. If you dislike it, leave it out and add 1 tbsp of soy sauce to balance the seasoning.

Steps

1. Prepare the ingredients

   

   Prepare 600g chicken thigh meat, cabbage, sweet potato, large green onion, onion, Cheongyang chili peppers, and perilla leaves.

   Boneless meat is easy to eat, so you can use chicken thigh meat, chicken drumstick meat, or chicken breast.

   I prepared plenty of sweet potato and cabbage. It is also delicious if you stir-fry thick wheat noodles, rice cakes, or chewy noodles at the very end.

2. Cut the ingredients

   

   

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   Wash the chicken thigh meat thoroughly.

   If you are sensitive to gamey odors, soak it in milk for about 30 minutes, rinse it off, and cut it into bite-size pieces.

   Cut all the vegetables into similarly sized, large pieces as well.

3. Season the chicken

   

   

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   In a pan, combine the chicken thigh meat, 3 tbsp gochugaru, 2 tbsp gochujang, 3 tbsp regular soy sauce, 1 tbsp curry powder, 2 tbsp mirin, 2 tbsp corn syrup, 1 tbsp sugar, 1 tbsp minced garlic, 1/2 tsp minced ginger, and a little ground black pepper. Mix well and leave it in the refrigerator for at least 30 minutes so the flavors soak in.

   Curry powder in the marinade adds flavor and helps eliminate chicken odors. If you dislike it, leave it out and add 1 tbsp of soy sauce to balance the seasoning.

   

   Cook the sweet potato in boiling water and take it out.

   If you stir-fry it together from the start, the sweet potato is hard and takes a long time, and it crumbles, making the chicken sauce thick and messy.

   Cooking it separately like this and tossing it in briefly with the vegetables makes everything neat and convenient.

4. Stir-fry

   

   

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   Grease a pan with a little cooking oil and stir-fry the chicken first.

   The sauce is thick and can burn easily, so add two or three tablespoons of water over medium-low heat to loosen it up...

   Cover with a lid and cook as if steaming, and it will stir-fry up moist and tender.

   Once the meat is cooked to a certain degree, add the sweet potato, onion, and cabbage...

   

   

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   Once the vegetables have wilted and are evenly coated in the sauce, add the large green onion and chili peppers and stir-fry.

   Taste and adjust with salt or soy sauce if it needs more saltiness, and add more sweetness according to your preference.

   After adding the perilla leaves, turn off the heat...

   

   

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   Toss so they wilt in the residual heat.

   Finish by adding a little toasted sesame oil and toasted sesame seeds, then mix.

5. Serve

   

   Sweet and spicy Dakgalbi is complete.

   If you top it with pizza cheese and microwave it, the heat is softened and the savory flavor will make kids cheer.

   It is half meat and half vegetables, so picking out and eating the different vegetables is fun too.

   

   Stir-frying it so the sauce clings tightly to the ingredients keeps it from dripping and makes it easy to eat.

   When you are almost done eating, it is also delicious to add rice and stir-fry it, or toss in boiled udon or chewy noodles.

   How about Dakgalbi for Friday night dinner?

Ppunwife's tips

• Cook the sweet potato in boiling water, take it out, and add it when stir-frying so it does not crumble, keeping the sauce neat rather than muddy.
• The seasoning is thick and can burn easily, so add two or three tablespoons of water over medium-low heat and cover with a lid to steam-cook it moist and tender.
• After adding the perilla leaves, turn off the heat and toss them using the residual heat.

FAQ

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