The Best Dakgalbi (Spicy Chicken Stir Fry)

Ingredients

• 500 g boneless chicken thigh (with skin)
• 3 tbsp gochugaru (Korean red chili flakes)
• 3 tbsp soy sauce
• 1.5 tbsp gochujang (Korean red chili paste)
• 1 tbsp curry powder (can substitute with a grated Japanese curry cube)
• 2 tbsp allulose (or sugar or any kind of starchy syrup)
• 2 tbsp rice wine
• 2 tbsp garlic (minced)
• 1 potato (sliced or chunks; can substitute with sweet potato)
• 2 cup cabbage (chopped)
• 0.5 onion
• 2 green onion (chopped)
• 2 chili peppers (sliced)
• 1 cup rice cakes (soaked in water while prepping)
• 1 pack udon noodles (pre-cooked; can also use instant noodles)
• 0.5 cup shredded cheese (for topping)
• sesame seeds (for topping)
• 1 tbsp sesame oil (for finishing)
• 10 perilla leaves (lots, for topping)

Steps

1. 1

   In a small bowl, combine 3 tbsp gochugaru, 3 tbsp soy sauce, 1.5 tbsp gochujang, 1 tbsp curry powder, 2 tbsp allulose (or sugar), 2 tbsp rice wine, and 2 tbsp minced garlic to create the sauce.

2. 2

   Place the boneless chicken thighs skin side down in a cold pan without any oil. Turn on the heat and cook until the fat renders naturally from the skin and it becomes crispy.

3. 3

   Add the potato slices or chunks to the pan and cook them together with the chicken.

4. 4

   Once the chicken is partially cooked, use scissors or a knife to cut the chicken into bite-sized chunks.

5. 5

   Add the cabbage, half an onion, green onions, and chili peppers to the pan.

6. 6

   Pour in the prepared sauce, but reserve exactly one tablespoon of it for later use with the noodles.

7. 7

   Add the soaked rice cakes to the pan and mix everything thoroughly until all ingredients are well-coated in the sauce.

8. 8

   Make some space in the pan and add the cooked udon or instant noodles. Mix the remaining tablespoon of sauce into the noodles.

9. 9

   Top the dish with shredded cheese, sesame seeds, a drizzle of sesame oil, and plenty of perilla leaves before serving.

Notes

The author suggests starting with a cold pan to render the chicken fat effectively. If you don't have curry powder, a grated Japanese curry cube is a great substitute. Rice cakes should be soaked in water while you prep other ingredients to ensure they soften properly during cooking.

Nutrition per serving

• main
• chicken
• spicy
• Korean
• stir-fry
• one-pan
• dinner