Korean Dak Galbi Stirfry
I am a huge fan of “Dak Galbi” (Chicken Galbi). Dak Galbi is known for its spiciness and that is what I love about it so much. Being Korean, I really do love spicy food. Korean food is known for its heat and spices and man, there are so many wonderful spicy food in Korea. I wonder why Koreans love spicy food so much. I mean, it obviously started way back, when they started making Gochujang (Korean hot pepper paste) and Kimchi.
This recipe is similar to ChoonChun style Dak Galbi recipe that I posted a few weeks ago. The sauce recipe is the same but I changed the other veggie ingredients. I am a huge fan of broccoli, especially in stirfry so I added those along with some onions and red bell peppers.
I love this recipe – it’s so addicting! Once you start, it’s really hard to stop. I know a lot of people say that about a sweet dessert… but I’m like that with this Dak Galbi. It’s so perfectly spicy and the chicken is so tender that it melts in your mouth! Well, not really, but now you can imagine how much I love this recipe.
And of course, you just HAVE TO add some rice to the pan – which is the best part of Dak Galbi!
- 6-8 chicken thigh
- 1 cup milk
- 1 tablespoon rice wine
- salt and ground black pepper
- 1 tablespoon olive oil
- 1 heaping tablespoon gochujang
- 4 tablespoons gochugaru
- 6 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 4 tablespoons sugar
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- 4 tablespoons rice wine (sake)
- ground black pepper
- 2 cups broccoli, cut into bite sizes
- ½ onion, sliced
- 1 red bell pepper, seeded and sliced thin
- cooked rice
- Place thawed chicken thigh in bowl. Pour the milk over the chicken and set aside for 20 minutes.
- Drain milk. Add 1 tablespoon rice wine evenly on the chicken. Season with salt and ground black pepper.
- Heat oil in large pan. Add onions, broccoli and red bell pepper and stir well over high heat, about 3-5 minutes.
- Add the chicken, brown chicken on both sides, but not cooked thoroughly at this point.
- Make sauce by combining gochujang, gochugaru, soy sauce, oyster sauce, sugar, garlic, sesame oil, rice wine, and black pepper. Add the sauce to the pan with chicken. Cut the chicken into bite sizes using kitchen scissors, stirring occasionally.
- Continue to cook, stirring occasionally, until the chicken is cooked through.
- Add cooked rice to the pan when you’re almost done with the chicken and stir together, if desired.