Choose a wide pan
In a small pot, the vegetables stew in their own juice. A lot of area brings roasted aromas and allows the sauce to adhere better.
Korean Recipe
Chuncheon Dakgalbi
The wide pan holds enough space for roasting aromas. Chicken and solid vegetables start first, while rice cake and perilla come later.
Total time
1 hr 20 min
Calories
650 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Hot Korean pan chicken from Chuncheon
Dakgalbi is closely connected to Chuncheon and is prepared there on large hot iron plates. Despite the word galbi, in today's common pan form it is mostly chicken leg meat. Cabbage, sweet potato and onion provide sweetness and juice, rice cakes make the dish filling. Perilla leaves only come to the end so that their characteristic scent remains.
Lunch
Dinner
Meat
Rice
Recipe
Chuncheon Dakgalbi
Chuncheon Dakgalbi roasts marinated chicken leg meat with cabbage, sweet potato, rice cake and perilla leaves in a spicy Gochujang sauce.
Ingredients
4 servings
Method
-
1
Mix marinade
Mix Gochujang, Gochugaru, soy sauce, rice wine, rice syrup, garlic, ginger and sesame oil into a uniform paste.
-
2
Marinate chicken
Mix chicken with two-thirds of the marinade thoroughly and leave covered in the refrigerator for 30 minutes. Store the rest of the sauce separately.
-
3
Fry solid ingredients
Heat and oil a very large pan or grill plate. Spread sweet potato, onion and chicken with marinade flat and fry for 5 minutes.
-
4
Cook the cabbage covered
Put on cabbage, pour 80 ml of water on the edge and cover. Cook for 7 minutes in medium heat, then turn everything around thoroughly.
-
5
Add rice cake
Add rice cake, spring onions and remaining marinade. Fry for 6 to 8 minutes until the sweet potato is soft and the chicken is at least 75 °C hot.
-
6
Let the perilla collapse for a short time
Add perilla leaves and cook for a maximum of 60 seconds. The sauce should cover the ingredients brilliantly, but not be watery.
-
7
Serve directly from the pan
Spread Dakgalbi on preheated plates or place on the table in the pan. For another round, rice can later be fried in the remaining sauce.
Kitchen know-how
Tips for Chuncheon Dakgalbi
Cut sweet potato thin
Five millimeters of thin slices are cooked simultaneously with the chicken. Thick pieces remain hard, while the meat is already finished.
Variations
How to adapt this recipe
Finally melt 180 g of grated mozzarella in a free pan centre and dip in chicken and vegetables while eating.
Cut leftovers small, add 400 g of cold rice and some kimchi and fry vigorously on the hot plate. Finish with Nori and sesame.
Nutrition per serving
650kcal
70.0 gCarbohydrates
42.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Chuncheon Dakgalbi
Today's Chuncheon pan shape developed from a marinated chicken dish, which was offered as an affordable alternative to grilled pork ribs.
Short cylindrical Tteokbokki rice cakes are practical. Soak cooled or hard products according to package specification, use soft fresh directly.
Their aniseed mint taste is independent. A mixture of mild basil and a little mint is just an approach; omitting is often more harmonious.
Gochujang and rice syrup contain sugar. Reduce heat after first frying, add some water at the edge and turn regularly.
Gochujang brings medium heat, Gochugaru can be flexibly dosed. Part of it can be omitted for a milder family version.
Keep cooking