El dakgalbi nacio en Chuncheon, ciudad al norte de Seul, en los anos 60 como alternativa economica a la carne de ternera. Hoy es fenomeno nacional servido en sartenes de hierro fundido con queso fundido. Su picante equilibrado y textura salteada lo convierten en cena social muy popular.
Asian
Spicy Dakgalbi
Chuncheon Spicy Dakgalbi with Chicken, Gochujang, Sweet Potato and Sweet Potato Noodles.
- South Korea
- Main course
- High protein
- medium
- lactosa
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 34 g
- Fiber 4 g
- Carbohydrates 38 g
- Fat 14 g
- Sodium 1020 mg
Story behind the dish
Preparation
Spicy Dakgalbi is a South Korean preparation with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 700 g boneless chicken thigh, cut into pieces.
- Have ready: 3 tablespoons gochujang.
- Have ready: 2 tablespoons gochugaru.
- Have ready: 2 tablespoons of soy sauce.
- Have ready: 1 tablespoon of sugar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix gochujang
Mix gochujang, gochugaru, soy, sugar, garlic and sesame for the spicy sauce.
-
Marinate the chicken for 20 minutes with half of the sauce.
Marinate the chicken for 20 minutes with half of the sauce. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat a large frying pan or wok over high heat with oil.
Heat a large frying pan or wok over high heat with oil.
-
Sauté chicken 5 minutes; add onion
Sauté chicken 5 minutes; add onion, sweet potato and cabbage. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Add the rest of the sauce and the hydrated noodles; cook 10…
Add the rest of the sauce and the hydrated noodles; Cook for 10 minutes, stirring.
-
Serve with chives and melted grated cheese on top if desired.
Serve with chives and melted grated cheese on top if desired.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with melted Chuncheon-style mozzarella cheese.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.