How to make our Chef's delicious Dakgalbi!
Dakgalbi (닭갈비) is spicy stir-fried chicken dish made with boneless chicken, rice cakes (tteokbokki tteok, 떡볶이떡) and an assortment of vegetables. Dak means chicken, while Galbi means Ribs. But there's no rib in this dish! Back in the day Pork Ribs (dweji galbi, 돼지갈비 ) were too expensive to have on a day to day basis, so a restaurant replaced the Pork Ribs with chicken instead and called it Dak Galbi.
In Korean restaurants, they usually cook this dish in a pan at the dining table in front of you. But this can be easily recreated at home too with a skillet and a stove~
Dakgalbi is usually served with some lettuce leaves and ssamjang. You can wrap the Dakgalbi in lettuce and/or perilla leaves with a dollop of Ssamjang! Typically, Dakgalbi is not served with rice, but it’s customary to mix in some rice with the leftovers at the end to make fried rice! We highly recommend this for a real experience :)
- Boneless Chicken leg and wings/ breast
- 4 Tablespoon of Gochugaru Chilli Powder (60g)
- 4 Tablespoon of Minced Garlic
- 4 Tablespoon of JIN Soy Sauce
- 4 Tablespoon of Sugar
- 4 Tablespoon of Gochujang
- 3 Tablespoon of Mirin
- 100g of Cabbage
- 1/2 an Onion (75g)
- 1/2 a Carrot
- 2 Green Chilli
- 2 Stalk of Leek
- 1 Tablespoon of cooking oil
- 250g of Tteokbokki
- 1 Tablespoon of Sesame Oil
- A pinch of Pepper
- Sesame seeds (optional)
- First, let's make the marinate for our chicken. In a bowl add chilli powder, minced garlic, JIN Soy Sauce, Sugar, Gochujang and Mirin. Give this a good mix.
- Cleanse and rinse the boneless chicken before mixing it with the sauce.
- Cover the bowl with a cling wrap and let the chicken marinate for at least 6 hours, or overnight in the fridge.
- Now on to the preperations! Chop up the white cabbage, carrot, onion and green chilli into bite-sized pieces.
- Cut the leek into halves and cut into 3cm pieces.
- Heat a pan and add cooking oil.
- Stir-fry the marinated chicken on medium to low heat.
- When the chicken is half-cooked, cut them into smaller pieces with a pair of scissors.
- Add in all the vegetables, mix well and continue stir-frying.
- After the vegetables and chicken are well stir-fried add in the Tteokbokki.
- Stir-fry until the rice cake is soft.
- To finish off add in sesame oil and a pinch of pepper and give it one last mix.
- Sprinkle some sesame seed as garnishing if you'd like! (optional)
And that's it! You've made your very own Dakgalbi! To complete the meal pair this with our refreshing fresh Cabbage Kimchi!
Additionally, you may check out our YouTube video for a concise recipe video!