Easy Korean Dakgalbi

🥢 Introduction

Growing up in Korea, dakgalbi was one of those dishes I always ordered when eating out with friends. The sizzling chicken, sweet cabbage, and spicy sauce made it a meal that felt both comforting and exciting at the same time.

Back then, I never imagined I would be making it myself one day. After moving abroad, there were times when I missed Korean food and couldn’t easily find a good Korean restaurant nearby. That’s when I started making dakgalbi at home. To my surprise, it was much easier than I expected, and it quickly became one of my family’s favorite meals.

These days, whenever I make dakgalbi, the smell alone reminds me of home. The combination of juicy chicken, sweet cabbage, and spicy gochujang sauce is simple, but it’s a flavor I never get tired of.

This homemade dakgalbi recipe uses simple ingredients and comes together in one pan, making it perfect for a cozy family dinner or an easy weeknight meal.

🛒 Ingredients

For the Dakgalbi

✓ 500g boneless chicken thighs
✓ 250g cabbage, roughly chopped
✓ 1 onion, sliced
✓ 1 green onion, cut into long pieces
✓ 1 small sweet potato, sliced into 1 cm thick pieces

For the Sauce

✓ 4 tbsp gochujang (Korean red pepper paste)
✓ 3 tbsp gochugaru (Korean red pepper flakes)
✓ 3 tbsp soy sauce
✓ 2 tbsp corn syrup(mulyeot)
✓ 2 tbsp minced garlic
✓ ½ tsp curry powder
✓ A pinch of MSG (optional)
✓ A pinch of black pepper

🍳 Instructions

Step 1. Make the Sauce
In a large bowl, combine:
✓ 4 tbsp gochujang (Korean red pepper paste)
✓ 3 tbsp gochugaru (Korean red pepper flakes)
✓ 3 tbsp soy sauce
✓ 2 tbsp corn syrup
✓ 2 tbsp minced garlic
✓ ½ tsp curry powder
✓ A pinch of MSG (optional)
✓ A pinch of black pepper
Mix well until smooth.

Step 2. Marinate the Chicken
Add 500g boneless chicken thighs to the sauce and mix until evenly coated. Let it marinate for at least 20 minutes.

Step 3. Prepare the Vegetables
Peel the sweet potato and slice it into 1 cm thick half-moons. Roughly chop the cabbage, slice the onion, and cut the green onion into long pieces

Step 4. Add Everything to the Pan
Add the marinated chicken, sweet potato, cabbage, onion, and green onion to a large pan. Pour in 70–100 ml of water.

Step 5. Cover and Cook
Cover with a lid and cook over medium heat for 10–12 minutes, stirring occasionally, until the chicken is mostly cooked through and the vegetables are tender.

Step 6: Cut the Chicken
Use kitchen scissors to cut the chicken into bite-sized pieces.

Step 7. Reduce the Sauce
Remove the lid and continue cooking for 3–5 minutes, stirring frequently, until most of the liquid has evaporated and the sauce coats the ingredients.

Step 8. Serve and Enjoy
Serve hot with steamed rice. For a cheesy version, top with mozzarella cheese and let it melt before serving.

🍽️ Serving Tips

✓ Serve with steamed rice for a complete meal.
✓ Wrap the dakgalbi in lettuce leaves for a fresh and crunchy bite.
✓ Enjoy it with kimchi or pickled radish on the side.
✓ If you have leftovers, stir-fry them with rice the next day for an easy and delicious meal.
✓ Add mozzarella cheese on top for a cheesy dakgalbi version.

💡 Additional Notes

✓ Boneless chicken thighs are highly recommended because they stay juicy and tender during cooking. Chicken breast can become dry and less flavorful.
✓ If you don’t have corn syrup, you can use the same amount of honey or sugar instead.
✓ Adjust the amount of gochugaru to make the dish milder or spicier.
✓ Sweet potato adds natural sweetness and is commonly used in Korean-style dakgalbi.
✓ Feel free to use the vegetables you have on hand. Cabbage, onion, and green onion are recommended, but the recipe will still work with fewer vegetables.

❓ FAQ

Q. How long should I marinate the chicken?
A. For the best flavor, marinate the chicken for at least 10 minutes. If you have more time, 30 minutes to overnight works even better.

Q. Can I marinate the chicken overnight?
A. Yes. Marinating the chicken overnight in the refrigerator can make it even more flavorful.

Q. How long can I marinate the chicken?
A. I recommend marinating it for up to 24 hours. Longer than that may affect the texture of the chicken.

Q. Can I use potatoes instead of sweet potatoes?
A. Yes. Potatoes work well in this recipe, although sweet potatoes add a slightly sweeter flavor.

Q. How do I store leftover dakgalbi?
A. Store cooked dakgalbi in an airtight container in the refrigerator for up to 3 days.

👉👉 You Might Also Like

검색