One of my 20’s favorite foods were this… Dakgalbi!
It’s Korean spicy chicken with vegetables that are cooked on the table.
When I was early 20’s, (party like a rockstar that knowing the young life will be forever and just being silly, stupid and live with no fear. lol) dakgalbi was the food me and my friends were crashed right before go home… like 5 am. lol
I just have a lot of great memories with this dish, so when I eat dakgalbi, it just warm my heart.
Maybe that’s why I love cooking dakgalbi for my friends when they come over my house.
Actually there is another reason… To be honest with you..
That this dish can be prepared days a head.
The sauce can be made 10 to 15 days ahead (Because the gochujang- fermented sauce, it will keep ferment the whole sauce which makes the sauce tastes even better day goes by!).
The chicken can be marinated overnight.
The veggies and be cut and prepared a day before as well.
The best part is yet to come.
You cook this WITH the guest, on the table!
So you won’t have to stock in the kitchen while everyone is having fun! You won’t miss anything at your own party~!
People LOVE the fact that it’s very different way to eat dinner, as my experience.
Also while waiting the chicken is cooked, pour some beef, soju, or even coke and social time!
To do this though,
you will need portable gas stove & this large skillet.
The skillet I used and I recommend is paella pan. You can find easily at kitchen stores or online!
Portable gas stove is actually easy to find at your local Asian grocery stores.
Also check your local regular grocery store or walmart- campaign section.
If not, check online, now days you can pretty much buy anything and everything from online! 😉
Down below is what I’m planing on to buying very soon!
When you are done with chicken and vegetables, you are not really done yet.
Because the climax of Dakgalbi is fried rice after all!
Making golden ring with eggs is optional! 😉
Hope you guys give this delicious Dakgalbi recipe a try this weekend!!!Print
For the Sauce
- 1 1/2 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 2 Tbsp gochugaru, Korean red flakes
- 2 Tbsp mirin (Seasoned rice wine), regular rice wine or dry white wine
- 1 Tbsp soy sauce
- 1/2 tsp grated ginger
- 7 to 9 cloves garlic, grated
- 1 lb. boneless skinless chicken thighs, cut into one bite size
- 1lb. boneless skinless chicken breast, cut into one bite size
- 6 to 8 oz green cabbage, cut into one chunks (approximately 1 1/2 cup)
- 1 medium onion, cut into chunks
- 1 medium sweet potato, cut into 2 inch long 1/.2 inch thick strips
- 1 smedium carrot, cut in halves, sliced
- 3 green onions sliced
- Handfull tteok, Korean rice cake, optional
- 1 bunch wild sesame leaves, cut into long thin strips (You can substitute to basil)
- 2 Tbsp cooking oil
- Extra sesame oil and seeds for serving
For fried rice
- 2 cups cold rice
- 1/4 cup chopped green onion (approximately 2 to 4 green onions)
- 1/2 cup chopped kimchi
- 2 Tbs tobiko, flying fish row, optional
- 1/4 cup Korean seasoned dried seaweed or furikake
- 1 Tbsp sesame oil
- 3 eggs, beaten, optional
- Combine all sauce ingredients in a small mixing bowl and mix well. This sauce will last 10 to 15 days in a refrigerator, flavors will getting better and better!
- Pour 1/3 of sauce into chicken and mix it well. Cover with plastic wrap and let it marinate at least 1 hour to overnight.
- Arrange vegetables first on a large serving plate, then add marinated chicken on very top and pour remaining sauce. Sprinkle sesame seeds as much as you want right before serving or cooking.
- Usually Dakgalbi is served and cooked on a table. To do so, you will need portable gas stove and large skillet. (I use my paella pan) You can also cook ahead in the kitchen then serve too. Either way you can follow my delicious cooking directions.
Heat a large skillet (I recommend 14 inch) over high heat; add cooking oil. Carefully add vegetables, chicken and sauce (Everything!) into hot skillet. Cook 15 to 20 minutes or until chicken cooked through and vegetables are soft. Stir occasionally.
Serve with lettuce, ssamjang, kimchi and/or any Korean side dishes you’d like to have together!
- When Dakgalbi has almost gone, but have a little bits and pieces left on skillet, don’t wash it out yet! Put all ingredients for fried rice ingredients in a bowl and heat skillet over medium high. Add fried rice ingredients to skillet and mix with all the leftover sauce!
- Put fried rice in middle of skillet, like a small mountain, and pour beaten eggs to ring. Scramble eggs slightly so it will evenly cook. When eggs are cooked, it’s time to dig in again! It will be the best fried rice you’ve ever!