Modu Recipes

Ttukdak Hyung's Chuncheon Dakgalbi

Chuncheon-style dakgalbi, made by grilling chicken thigh meat, cabbage, and perilla leaves, then adding a spicy and aromatic sauce for a sweet and spicy dish.

🙋 Recommended for

  • ⭐ For those who need a main dish of Chuncheon-style dakgalbi for family meals or entertaining guests.
  • ⭐ For those who enjoy the combination of chicken thigh meat and cabbage.
  • ⭐ For those who want to handle everything from ingredient preparation to aromatic sauce mixing at once.

Ingredients needed 🛒2 servings

  • 1 stalk green onion
  • 1/4 head cabbage
  • 2 Korean sweet potatoes
  • 15g Cheongyang chili pepper
  • 10g Red chili pepper
  • 6 perilla leaves
  • 2 tbsp cooking oil
  • A little sesame seeds
  • 1 serving frozen udon noodles
  • 600g chicken thigh meat
  • 200g rice cake
  • 1 large onion
  • 3 tbsp chili powder
  • 2 tbsp sugar
  • 4 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tbsp oyster sauce
  • 1 tbsp minced garlic
  • 1 tbsp ssamjang
  • 0.3 tbsp curry powder
  • 0.3 tbsp black pepper
  • Cooked rice
  • Kimchi
  • Seaweed flakes
  • Sesame oil

Recipe 🍳

  1. Prepare green onions, cabbage, sweet potatoes, chicken thigh meat, Cheongyang chili peppers, and perilla leaves by cutting them into bite-sized pieces.
  2. Blend the onion and mix it with chicken thigh meat, rice cakes, chili powder, sugar, soy sauce, gochujang, oyster sauce, minced garlic, ssamjang, curry powder, and black pepper. Marinate for at least 30 minutes.
  3. In a wide pan, add cooking oil and green onions, stir-fry briefly, then add cabbage and sweet potatoes.
  4. Add the marinated chicken and rice cakes, and stir-fry over medium-high heat, stirring constantly to prevent sticking.
  5. Once the chicken and vegetables are cooked, add Cheongyang chili peppers and perilla leaves.
  6. Add udon noodles and stir-fry until cooked, then sprinkle with sesame seeds.
  7. Finish by adding cooked rice, minced kimchi, seaweed flakes, and sesame oil to the remaining sauce and stir-frying into fried rice.
  1. Marinate chicken and rice cakes in onion sauce.
  2. Add green onions, cabbage, and sweet potatoes to the pan.
  3. Quickly stir-fry the marinated chicken.
  4. Add perilla leaves, chili peppers, and udon noodles to finish.

Cooking tips 💡

  • Stir-frying over low heat for a long time will release a lot of vegetable moisture, creating a soupy consistency.
  • Adding jjolmyeon noodles instead of udon noodles also pairs well.

Shop ingredients on Coupang(Ad)

Chicken thigh meatRice cakesCabbageSweet potatoOnionPerilla leavesUdon noodlesGochujangSsamjangCurry powder