Choose wide pan
In a small saucepan, the vegetables stew in their own juice. A lot of surface area brings roasted flavours and makes the sauce stick better.
Korean Recipe
Chuncheon Dakgalbi
The wide pan keeps enough space for roasting flavours. Chicken and solid vegetables start first, while rice cake and perilla are added later.
Total time
1 hr 20 min
Calories
650 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Spicy Korean Chicken from Chuncheon
Dakgalbi is closely connected to Chuncheon and is prepared there on large hot iron plates. Despite the word galbi, the dish is usually made of chicken thighs, which are triggered in the most common form today. Cabbage, sweet potato and onion provide sweetness and juice, while rice cakes make the dish satisfying. Perilla leaves only come to the end to preserve their characteristic aroma.
Lunch
Dinner
Meat
Rice
Recipe
Chuncheon Dakgalbi
Chuncheon Dakgalbi roasts marinated chicken thighs with cabbage, sweet potato, rice cake and pearl leaves in a spicy gochujang sauce.
Ingredients
4 servings
Method
-
1
Marinade mix
Mix Gochujang, Gochugaru, soy sauce, rice wine, rice syrup, garlic, ginger and sesame oil to a smooth paste.
-
2
Marinating chicken
Mix the chicken with two thirds of the marinade and leave covered in the fridge for 30 minutes. Keep the remaining sauce separate.
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3
Sauté solid ingredients
Heat a very large pan or grill plate and oil. Spread the sweet potato, onion and chicken with the marinade flat and sauté for 5 minutes.
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4
Cook cabbage covered
Place cabbage on top, pour 80 ml of water on the edge and cover. Cook over medium heat for 7 minutes, then turn everything over thoroughly.
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5
Rice cake complement
Add the rice cake, spring onions and the remaining marinade and fry for 6 to 8 minutes until the sweet potato is tender and the chicken is at least 75 ° C hot.
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6
Let Perilla fall apart only briefly
Fold in the pearl leaves and cook for a maximum of 60 seconds. Cover the ingredients with a shiny sauce but not watery.
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7
Serve straight from the pan
Spread Dakgalbi on warmed plates or place it on the table in a pan. Later, for another round, rice can be fried in the remaining sauce.
Kitchen know-how
Tips for Chuncheon Dakgalbi
Thinly slice sweet potato
Slices five millimetres thin are cooked simultaneously with the chicken. Thick pieces remain hard while the meat is already ready.
Variations
How to adapt this recipe
Finally melt 180 g of grated mozzarella in a free pan and dip the chicken and vegetables in the food.
Cut the leftovers into small pieces, add 400 g cold rice and some kimchi and fry them vigorously on the hot plate. Finish with nori and sesame seeds.
Nutrition per serving
650kcal
70.0 gCarbohydrates
42.0 gProtein
22.0 gFat
Values are estimates 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 evolved from a marinated chicken dish that was offered as an affordable alternative to grilled pork ribs.
Short cylindrical Tteokbokki rice cakes are practical. Soak chilled or hard products according to package specification, use soft fresh directly.
Its anise-minty taste is distinct, a mixture of mild basil and some mint is just one approximation; omission is often more consistent.
Gochujang and rice syrup contain sugar. Reduce heat after first frying, add some water at the edges and turn regularly.
Gochujang brings medium heat, Gochugaru can be flexibly dosed, and a portion of it can be omitted for a milder family version.
Keep cooking