Seungwoo Dad's Boneless Dakgalbi

• Chicken thighs (skin removed), as needed
• Cabbage, generous amount
• Green onions, 1-2 stalks
• Perilla leaves, a handful
• Tteokbokki rice cakes, a little
• Dakgalbi seasoning paste (mixture of gochujang, gochugaru, soy sauce, sugar, garlic, pepper, and plenty of water), as needed

Recipe 🍳

Cooking tips 💡

• By intentionally making the sauce thin and watery and layering a cabbage moisture shield underneath, even if you leave it for 5 minutes to do other things, the seasoning won't stick or burn.
• If you slice green onions thinly, they will turn mushy and lose their form during the extended steam cooking; be sure to cut them thick and rustic for better texture.
• When unsure if the chicken is done, don't rely on guesswork. The most accurate method is to cut a piece in half and check that the inside is pure white with no translucency.

Recommended for 🙋

• ⭐Beginners who always burn the bottom every time they make seasoned dakgalbi due to poor heat control.
• ⭐Those who want to cook leisurely with a timer without constantly watching the cooking process.
• ⭐Anyone who wants to make moist, deeply seasoned boneless dakgalbi at home just like the Chuncheon griddle version.