Dak Galbi (Korean Spicy Chicken Stir Fry)

Method7 steps

1. 1

   Step 1: Mix all ten marinade supplies well: 3 tbsp gochujang, 2 tbsp rice wine, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp raw sugar, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tsp Korean curry powder, the grated or minced ½ small onion and a few sprinkles of black pepper.

   Uses 3 tbsp gochujang · 2 tbsp rice wine · 1 tbsp gochugaru · 1 tbsp soy sauce · 1 tbsp raw sugar · 1 tbsp minced garlic · 1 tsp minced ginger · 1 tsp Korean curry powder

2. 2

   Step 2: Pour all the mixed marinade over the 500 g bite-size chicken pieces and coat well. Cover and refrigerate for at least 30 minutes; for deeper flavour, optionally refrigerate at least 4 hours or overnight instead.

   Minimum refrigerated chicken marination · 30 minUses 500 g chicken thigh fillets, cut into bite-size pieces; chicken breast or whole-chicken meat may be substituted · Complete mixed dak-galbi marinade

3. 3

   Step 3: Separate the 18 rice-cake pieces. If using pre-packaged cakes, soak them in warm water for 10 minutes, then drain and discard the soaking water. Fresh separated rice cakes can be used without this soaking step. Have the sweet potato sticks, sliced carrot, shredded cabbage and sliced perilla ready before cooking.

   Conditional pre-packaged rice-cake soak · 10 minUses 18 pieces fresh Korean rice cakes (175 g), separated; soak pre-packaged cakes as directed · Warm water for soaking pre-packaged rice cakes, conditional; amount unspecified, discarded

4. 4

   Step 4: Preheat a large skillet over medium-high heat until hot, then add the 2–3 tbsp cooking oil. Add the prepared vegetables and the separated fresh or drained soaked rice cakes, then put all the marinated chicken with its sauce on top. Cook over medium-high heat for 3–4 minutes, stirring often to prevent sticking.

   Initial medium-high dak-galbi frying · 4 minUses 2–3 tbsp cooking oil, such as rice bran oil · ½ sweet potato (180 g), cut into long thick sticks · ½ carrot (60 g), diagonally sliced · ¼ small cabbage (320 g), shredded · 10 Korean perilla leaves (35 g), thinly sliced · Same eighteen fresh or soaked/drained rice-cake pieces · Complete refrigerated marinated chicken batch

5. 5

   Step 5: Reduce the heat to medium or medium-low and cook for about 10–15 minutes more, stirring often; optionally cover with a lid to speed cooking. Continue until the sweet potato and other vegetables are tender, the rice cakes are soft and the chicken reaches at least 74°C / 165°F in its thickest pieces.

   Finish dak galbi over lower heat · 15 minUses Partly cooked chicken, vegetables and rice cakes in spicy sauce

6. 6

   Step 6: Serve the fully cooked dak galbi hot, optionally with ready steamed rice and wraps made from washed lettuce or perilla leaves, sliced garlic and ready ssamjang. If choosing the optional end-of-meal rice or noodle finish below, leave some cooked chicken, vegetables and sauce in the skillet for it.

   Uses Fully cooked dak galbi · Steamed rice, already cooked, for serving, optional; amount unspecified · Lettuce leaves, washed, for wraps, optional; amount unspecified · Perilla leaves, washed, for wraps, optional; amount unspecified · Sliced garlic for wraps, optional; amount unspecified · Ready ssamjang for wraps, optional; amount unspecified

   
7. 7

   Step 7: Optional end-of-meal finish only: use the cooked chicken, vegetables and sauce left in the skillet. Choose either 1 cup ready steamed rice or some already-cooked udon noodles. For the rice route, also add chopped kimchi, a dash of sesame oil and shredded seasoned seaweed. Stir-fry the chosen finish until heated through; add about 1 tbsp extra gochujang only if desired. Serve immediately.

   Uses Reserved cooked dak galbi left in the skillet · 1 cup steamed rice, already cooked, optional rice-finish route only · Udon noodles, already cooked, optional noodle-finish route instead of rice; amount unspecified · Chopped kimchi for the optional rice finish; amount unspecified · A dash of sesame oil for the optional rice finish; amount unspecified · Shredded seasoned seaweed for the optional rice finish; amount unspecified · About 1 tbsp additional gochujang for the chosen optional rice or noodle finish, if desired