Spicy Dakgalbi

Why Make This Recipe

Spicy Dakgalbi is a delicious and vibrant Korean dish that is packed with flavor. It combines tender chicken with a variety of fresh vegetables, all coated in a spicy and savory sauce. This dish is not only satisfying but also fun to make as you can adjust the spice levels to your liking. It’s great for family dinners or gatherings with friends, and it pairs perfectly with rice!

How to Make Spicy Dakgalbi

Ingredients:

• 500g chicken, chopped
• 1 cup cabbage, chopped
• 1 medium carrot, sliced
• 1 bell pepper, sliced
• 2 green onions, chopped
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• Cooked rice, for serving

Directions:

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Add the chopped chicken and cook until browned and cooked through, about 5-7 minutes.
4. Stir in the gochujang, soy sauce, sesame oil, and sugar, mixing well to coat the chicken.
5. Add the chopped vegetables (cabbage, carrot, bell pepper, and green onions) and stir-fry for an additional 5-7 minutes until the vegetables are tender.
6. Adjust seasoning if necessary and serve hot with cooked rice.

How to Serve Spicy Dakgalbi

Spicy Dakgalbi is best served hot straight from the skillet. You can dish it out over a bowl of steamed rice. For added flavor, you can garnish it with extra green onions or sesame seeds. It can also be enjoyed wrapped in lettuce leaves for a fresh bite!

How to Store Spicy Dakgalbi

If you have leftovers, let Spicy Dakgalbi cool down before transferring it to an airtight container. It can be stored in the refrigerator for about three days. To reheat, simply warm it up in a skillet or microwave until heated through.

Tips to Make Spicy Dakgalbi

• Adjust the amount of gochujang for your preferred spice level.
• Add more vegetables like zucchini or mushrooms if you want to customize the dish.
• If you don’t have gochujang, you can use chili paste or even sriracha, but the flavor will vary.

Variation

For a vegetarian version, substitute the chicken with tofu or tempeh. You can also add more vegetables like broccoli or bell peppers to enhance the dish’s nutritional value.

FAQs

1. Can I use other proteins instead of chicken?
Yes, you can use beef, shrimp, or even tofu for a vegetarian option.

2. What can I serve with Spicy Dakgalbi?
It pairs well with steamed rice, but you can also serve it with noodles or as a filling in wraps.

3. Is Spicy Dakgalbi spicy?
It has a spicy kick from the gochujang, but you can adjust the amount to make it milder or spicier according to your preference.

Spicy Dakgalbi

A delicious and vibrant Korean dish featuring tender chicken and fresh vegetables in a spicy gochujang sauce, perfect for family dinners or gatherings.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 500 g chicken, chopped Use boneless chicken thighs or breasts for best results.
• 1 cup cabbage, chopped Napa cabbage is recommended for authenticity.
• 1 medium carrot, sliced Can be substituted with other vegetables.
• 1 medium bell pepper, sliced Any color bell pepper will work.
• 2 stalks green onions, chopped For garnish and flavor.
• 3 tablespoons gochujang (Korean chili paste) Adjust based on spice preference.
• 2 tablespoons soy sauce For umami flavor.
• 1 tablespoon sesame oil Enhances the flavor.
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons sugar Balances the spice.
• 1 tablespoon vegetable oil For cooking.
• to taste cooked rice For serving.

Method

 

Cooking

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Add the chopped chicken and cook until browned and cooked through, about 5-7 minutes.
4. Stir in the gochujang, soy sauce, sesame oil, and sugar, mixing well to coat the chicken.
5. Add the chopped vegetables (cabbage, carrot, bell pepper, and green onions) and stir-fry for an additional 5-7 minutes until the vegetables are tender.
6. Adjust seasoning if necessary and serve hot with cooked rice.

Notes

Spicy Dakgalbi is best served hot straight from the skillet. For added flavor, garnish with extra green onions or sesame seeds. It can also be enjoyed wrapped in lettuce leaves.