📝 About This Recipe
Transport your kitchen to the vibrant streets of Chuncheon with this iconic Dak-galbi, a masterpiece of Korean 'Gui' grilling. This dish features succulent chicken thighs marinated in a complex, crimson sauce that balances the fiery kick of Gochugaru with the deep, fermented umami of Gochujang. Stir-fried with chewy rice cakes and sweet vegetables on a scorching grill, it offers a symphony of textures and a smoky finish that defines the ultimate communal dining experience.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 1 cup Korean Rice Cakes (Garae-tteok) (cylindrical shape, soaked in water for 20 minutes if frozen)
- 3 cups Green Cabbage (roughly chopped into large chunks)
- 1 medium Sweet Potato (peeled and sliced into 1/4 inch thick half-moons)
- 1 medium Yellow Onion (thickly sliced)
- 10-12 pieces Perilla Leaves (roughly torn or sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
The Signature Sauce
- 3 tablespoons Gochujang (Korean Chili Paste) (the base for heat and body)
- 3 tablespoons Gochugaru (Korean Chili Flakes) (adjust for desired spice level)
- 2 tablespoons Soy Sauce (for savory depth)
- 2 tablespoons Mirin (Rice Wine) (tenderizes the meat)
- 3 tablespoons Garlic (minced very finely)
- 1 teaspoon Fresh Ginger (grated)
- 2 tablespoons Brown Sugar (to balance the heat)
- 1 tablespoon Toasted Sesame Oil (for a nutty aroma)
- 1/2 teaspoon Black Pepper (freshly ground)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1/2 cup Mozzarella Cheese (optional, for a modern 'cheese dak-galbi' twist)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the Gochujang, Gochugaru, soy sauce, mirin, minced garlic, grated ginger, brown sugar, sesame oil, and black pepper until a thick, smooth paste forms.
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2
Add the bite-sized chicken pieces to the sauce bowl. Massage the marinade into the meat with your hands (wear a glove to avoid staining) ensuring every piece is coated. Let it marinate for at least 30 minutes, or overnight in the fridge for maximum flavor.
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3
While the chicken marinates, prepare your vegetables. Ensure the sweet potato is sliced thinly so it cooks at the same rate as the chicken.
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4
Heat a large, heavy-bottomed cast-iron skillet or a flat griddle over medium-high heat. Add a tablespoon of neutral oil to coat the surface.
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5
Once the pan is shimmering hot, spread the sweet potatoes and onions across the bottom. These take the longest to cook and will benefit from the direct heat.
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6
Place the marinated chicken on top of the vegetables. Let it sear undisturbed for 2-3 minutes to develop a slight char.
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7
Add the chopped cabbage and the soaked rice cakes to the pan. Using two large spatulas, begin the 'grilling' process by tossing and flipping the ingredients together.
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8
Continue to cook for 10-12 minutes, stirring frequently. If the sauce begins to stick or burn, add 2-3 tablespoons of water or chicken stock to deglaze the pan and create steam.
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9
Check the sweet potatoes; once they are fork-tender and the chicken is fully cooked through (opaque and firm), add the green onions and perilla leaves.
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10
Toss for another 1-2 minutes until the perilla leaves are wilted and fragrant.
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11
Optional: If using cheese, push the chicken to the sides to create a 'path' in the center. Sprinkle the mozzarella in the middle, cover the pan for 1 minute until the cheese is melted and bubbly.
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12
Garnish with toasted sesame seeds and serve immediately while sizzling hot.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy under the high heat of the grill. If you cannot find perilla leaves, substitute with a mix of fresh basil and mint for a similar herbaceous profile. Don't skip the sweet potato—its natural sweetness provides a necessary counterpoint to the spicy sauce. For an authentic finish, leave a little bit of the chicken and sauce in the pan at the end, add a bowl of steamed rice and some seaweed strips, and fry it up for 'Dak-galbi Bokkeumbap'. Ensure your rice cakes are soft before adding; if they are hard, they won't absorb the sauce properly.
🍽️ Serving Suggestions
Serve with large red leaf lettuce or perilla leaves to make 'Ssam' (wraps). Pair with a side of cold Dongchimi (radish water kimchi) to cleanse the palate and cool the heat. A bowl of steamed short-grain white rice is essential for soaking up the extra sauce. Serve with a chilled Korean lager or a bottle of Soju for the perfect evening pairing. Offer a side of pickled radish (Danmuji) for a crunchy, acidic contrast.