Dak-galbi (닭갈비)

Name: Dak-galbi in the UK
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Korean
Ingredients: 500 g Chicken thigh; 2.5 tbsp Gochujang; 2.5 tbsp Sugar; 2.5 tbsp Soy sauce; 2 tbsp Red pepper powder; 2 tbsp Mirin or cooking wine; 1 tbsp Oyster sauce; 1 tsp Black pepper; 1 tbsp Minced garlic; 0.5 tbsp Curry powder; 2-3 Onion; 1-2 Leek; 10-20 pieces, optional Rice cakes; 1/3, optional Cabbage; 3, optional Baby potatoes; as much as you want Cheese; 100 g, optional Glass noodles

Spicy Korean chicken stir-fry with vegetables, rice cakes, optional glass noodles, and melted cheese.

20 prep + 25 cook45 min · medium

Ingredients

Chicken thigh500 g
Wash the chicken, then remove visible blood and some excess fat.
Gochujang2.5 tbsp
Sugar2.5 tbsp
Soy sauce2.5 tbsp
Red pepper powder2 tbsp
Mirin or cooking wine2 tbsp
Oyster sauce1 tbsp
Black pepper1 tsp
Minced garlic1 tbsp
Curry powder0.5 tbsp
Onion2-3
Leek1-2
Rice cakes10-20 pieces, optional
Use as much as you want.
Cabbage1/3, optional
Baby potatoes3, optional
Cheeseas much as you want
Glass noodles100 g, optional

Cooking Steps

1
Wash the chicken and remove blood and some excess fat.
2
Cut the chicken into one-bite-size pieces.
3
Make the sauce and mix it with the chicken.
4
Marinate the chicken for at least 30 minutes.
5
Add 3 to 4 tablespoons of oil to a wok or pan, then stir-fry with the remaining ingredients.
6
Add a little water gradually to stop the ingredients from burning or sticking, then cook until the potatoes are done.
7
Finally, add the cheese and let it melt.

Tips

Rice cakes, cabbage, baby potatoes, and glass noodles are optional, so adjust them to what you have.
Add water gradually rather than all at once so the sauce stays glossy.

Substitutes

Korean leek or spring onion → UK leek

Slice it thinner than Korean leek so it cooks evenly.

Korean rice cakes → Skip or replace with extra baby potatoes

The dish still works without rice cakes.