Yoon Yi-ryeon's Dakgalbi

Ingredients needed 🛒3 servings

• 500g chicken thigh
• 2 handfuls rice cakes
• 220g cabbage (about 0.17 head)
• 0.5 potato
• a little carrot
• 2 cheongyang chili peppers
• 0.5 large green onion
• appropriate amount of perilla leaves (optional)
• appropriate amount of pizza cheese (optional)
• a little parsley (optional)
• a little sesame seeds
• 1 tablespoon Jin-ganjang (for seasoning)
• a little soju (for seasoning)
• a little black pepper (for seasoning)
• 1 tablespoon gochujang
• 3 tablespoons gochugaru
• 3 tablespoons Jin-ganjang
• 1 tablespoon oyster sauce
• 2 tablespoons starch syrup
• 1 tablespoon raw sugar (leveled)
• 2 tablespoons minced garlic
• 0.5 tablespoon minced ginger
• 3 pinches black pepper
• 0.5 tablespoon curry powder
• a few tablespoons water (when stir-frying)

Recipe 🍳

Cooking tips 💡

• If you don't have oyster sauce, substitute with 1 tbsp fermented fish sauce and 0.5 grated onion.
• Never wipe off the chicken fat; stir-frying with it enhances the flavor.
• Make the sauce slightly stronger to account for the added vegetables and rice cakes, and check the seasoning midway through stir-frying.
• This sauce can also be used for chicken feet or dakbokkeumtang.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style dakgalbi at home affordably and generously.
• ⭐Those preparing a family dinner with a sweet and spicy meat dish.
• ⭐Those looking for a unique chicken dish for the Korean dog days of summer (chobok, jungbok, malbok).