Dakgalbi
Chuncheon-style spicy stir-fried chicken with cabbage, sweet potato and rice cakes, all cooked together on one hot plate and shared straight from the pan.
- Time
- 40 mins + marinating
- Serves
- 4
- Steps
- 7
- Ingredients
- 11
Method
- 01
Mix the gochujang, gochugaru, soy sauce, sugar, garlic and ginger into a paste and coat the chicken in it.
- 02
Leave it at least 30 minutes, or overnight in the fridge.
- 03
Soak the rice cakes in cold water for 20 minutes if they are hard or frozen.
- 04
Heat a wide heavy pan with the sesame oil and add the chicken in one layer. Let it catch for 3 minutes before stirring.
- 05
Add the sweet potato and rice cakes and cook 8 minutes, turning now and then.
- 06
Add the cabbage and cook 6 minutes more until it wilts and the sauce reduces and clings.
- 07
Tear the perilla leaves over the top and serve straight from the pan.
Cooking Tips
- Let the chicken catch for three minutes before stirring, so the marinade caramelises rather than steams.
- Marinate overnight if you can - 30 minutes works but the flavour is shallower.
Ingredient Substitutions
- Perilla leaves are traditional; sesame leaves or even basil give a similar lift.
- Leave out the rice cakes to make it lighter.
What to Serve With It
- Serve straight from the pan to share. Leftover sauce is traditionally fried with rice at the end.
Storage and Reheating
- Keeps 3 days. Rice cakes harden cold - add a splash of water when reheating.
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