Dakgalbi

Name: Dakgalbi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 700 g chicken; 3 tbsp gochujang; 1 sweet potato; 1 handful cabbage; 1 tteok; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Dakgalbi hails from Chuncheon, a city in South Korea known for this spicy and savory chicken dish that's perfect for a lively meal shared among friends. Traditionally enjoyed as a communal experience, it's often cooked at the center of the table, with everyone eagerly gathering around. This home-style version captures the essence of family cooking, offering a snapshot of how Korean families have long enjoyed this beloved dish.

Expect a harmonious blend of flavors, where tender chicken meets the fiery embrace of gochujang, balanced by the natural sweetness of sweet potatoes and cabbage. The chewy tteok adds a delightful texture, making each bite a satisfying adventure. Generously salted and richly seasoned, Dakgalbi invites you to savor its bold, comforting taste, just as it was meant to be enjoyed in its original form.

Ingredients

700 gchicken
3 tbspgochujang
1sweet potato
1 handfulcabbage
1tteok
to tastefine sea salt

Method

Start by cutting the 700 g chicken into bite-sized pieces. Pat the chicken dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt to taste. Heat a large, heavy-bottomed skillet over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the chicken pieces in a single layer, ensuring they are not overcrowded. Brown the chicken on all sides until they develop a golden crust, which should take on a rich, caramelized color.
While the chicken is browning, peel and slice the sweet potato into thin discs, about 1/4-inch thick. Set aside. Roughly chop a handful of cabbage into bite-sized pieces. Once the chicken is browned, add the sweet potato slices and cabbage to the skillet. Stir to combine, ensuring the vegetables are coated in the rendered chicken fat and begin to soften.
Add 3 tablespoons of gochujang to the skillet, stirring well to coat the chicken and vegetables evenly. The gochujang will provide a deep, spicy flavor and a vibrant red color to the dish. Continue to cook, stirring occasionally, until the vegetables are tender and the gochujang has melded with the chicken juices to form a thick sauce.
If using tteok (Korean rice cakes), add them to the skillet now. Stir them into the mixture, ensuring they are submerged in the sauce to absorb the flavors. Cook until the tteok are soft and chewy, which should take on a slightly glossy appearance as they heat through.
Taste the sauce and adjust the seasoning with more fine sea salt if needed. If the sauce is too thin, let it simmer for a few more minutes to thicken. The sauce should cling to the chicken and vegetables, providing a rich coating.
Finish the dish by garnishing with freshly chopped herbs, such as green onions or perilla leaves, if desired. Serve the Dakgalbi hot, directly from the skillet, encouraging everyone at the table to share and enjoy the communal experience.