Dakgalbi spicy chicken stir fry
Korean cuisine is renowned for its bold, fiery flavors that leave a lasting impression on the palate. One dish that truly encapsulates this essence is Dakgalbi, a spicy chicken stir fry that is both delicious and comforting. Dakgalbi is a popular Korean dish that has become a staple comfort food in many households. The dish consists of marinated chicken, fresh vegetables, and a spicy sauce that all come together in a sizzling stir fry.
The origin of the dish dates back to the 1960s, where it was first created in the city of Chuncheon, Gangwon Province. Chuncheon is known for its beautiful lakes and mountains, but it’s most famous for its food. Dakgalbi has since become one of Chuncheon’s most beloved dishes and has spread throughout Korea as a popular comfort food. It is now commonly found on the menus of many Korean restaurants worldwide.
Dakgalbi’s name is derived from two Korean words which mean chicken and stir-fry. The dish is traditionally made with boneless chicken thighs or breasts that are marinated in a spicy sauce for a few hours. The sauce is made with a variety of Korean ingredients, including gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, honey, and various spices. The marinated chicken is then combined with an assortment of vegetables such as cabbage, sweet potato, and scallions. Some variations of Dakgalbi also include ingredients like rice cakes, mushrooms, or cheese.
When cooking Dakgalbi, the chicken and vegetables are stir-fried together on a hot cast-iron plate called a “pansanggi.” The pansanggi ensures that the dish stays hot throughout the meal, which is ideal for sharing. As it cooks, the aromas of the spicy sauce, savory chicken, and fresh vegetables meld together to create a mouth-watering experience.
One of the best things about Dakgalbi is how customizable it is. The recipe can easily be adjusted to individual tastes, from the level of spiciness to the combination of vegetables. For those who prefer less heat, the amount of gochujang or gochugaru in the sauce can be reduced. For those who love spice, extra chili flakes or fresh sliced chili peppers can be added. This versatility makes the dish a great option for gatherings or family dinners.
Dakgalbi is a flavorful, hearty dish that is perfect for any time of year. It’s great as a comfort food during cold winter nights or as a dish to stir-fry up during summer barbecues. Not only is it a distinctive and delicious dish, but it’s also healthy, with protein from the chicken and vitamins from the vegetables.
In conclusion, if you’re looking for a taste of Korea, Dakgalbi is an excellent place to start. The combination of spicy, savory flavors with fresh vegetables and tender chicken makes this dish truly unforgettable. Whether you’re a fan of Korean cuisine or just looking for a new recipe to try, Dakgalbi is sure to satisfy.
Ingredients:
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 cup sliced cabbage
- 1 cup sliced carrot
- 1 cup sliced onion
- 1 cup sliced sweet potato
- 1 cup sliced scallions
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons rice wine or mirin
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions:
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In a large bowl, whisk together gochujang, soy sauce, rice wine, honey, sesame oil, minced garlic, grated ginger, and black pepper.
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Add chicken to the bowl and toss to coat with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
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Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat.
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Add the marinated chicken to the skillet and stir-fry for 5-7 minutes until browned on all sides.
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Add cabbage, carrots, onions, and sweet potatoes to the skillet and stir-fry for another 5-7 minutes until the vegetables are tender.
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Add scallions to the skillet and stir-fry for an additional 2-3 minutes.
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Serve hot with rice.