Dakgalbi is a popular Korean dish originated from Chuncheon in the 60s. It consists of gochujang marinated chicken as well as other ingredients such as cabbages and rice cakes. The dish is spicy and flavorful. Dakgalbi is perfect for occasions such as friends get-together. A popular variation nowadays includes melted cheese. It’s easy to make, inexpensive and delicious. Following this simple recipe, you can make dakgalbi that tastes very close to those served in Korean restaurants.
Ingredients (serves 2):
- 200g cubed chicken breast
- 30g gochujang (Korean chili paste)
- 1/2 tsb crushed chili
- 15-20g light soy sauce
- 15g cooking wine
- 3g honey
- 1/2 tsb minced garlic
- 250-300g cabbage, chopped
- 20g scallions, chopped
- cheese (mozzarella/provolone…) as much as you want
- white sesame seeds & parsley to garnish
- Combine cubed chicken, gochujang, crushed chili, cooking wine, soy sauce, minced garlic and honey in a bowl.
- Mix well all the ingredients and let stand for at least 30 min.
- Heat about 1tsb oil in a pan, add marinated chicken and saute.
- Immediately add chopped cabbage and scallions once the chicken changes color, saute over medium heat.
- Switch to high heat once the cabbage shrinks, resulting in much juice left in the pan.
- Switch to low heat once the juice is almost completely reduced. Add sesame seeds and stir well. Then add shredded cheese and parsley, remove pan from heat once the cheese melts.
Serve with the pan to keep everything warm.
Some Korean restaurants will add boiled rice cakes to dakgalbi, you can try it out if you want.
The chicken is flavorful and tender. This homemade dakgalbi tastes just as good as those found in Korean restaurants.
Everyone can be a home chef.