Dakgalbi (닭갈비)

Dakgalbi is a beloved Korean stir-fry from the city of Chuncheon in Gangwon Province, so iconic that the city's main restaurant street is simply called Dakgalbi Street. Chunks of marinated chicken are cooked in a fiery gochujang sauce alongside rice cakes, cabbage, and sweet potato, all sizzling together on a large iron griddle. Street vendors and sit-down restaurants alike let diners cook the dish themselves at the table, making it as much a social event as a meal. Toward the end, any remaining sauce is mixed with rice directly in the pan to create a crispy fried-rice finish that regulars consider the best part.

Serves: 4

Ingredients

• 700g (1.5 lb) boneless chicken thighs, cut into 4cm (1.5 in) pieces
• 300g (10 oz) tteok (rice cakes), soaked 20 minutes if frozen
• 200g (7 oz) napa cabbage, roughly chopped
• 1 medium sweet potato, peeled and sliced 5mm thick
• 4 spring onions, cut into 5cm (2 in) lengths
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp neutral oil

Instructions

1. Combine gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger in a bowl to make the marinade. Toss chicken pieces in the marinade and leave for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Heat a large heavy skillet or iron griddle over medium-high heat. Add neutral oil and spread the marinated chicken in a single layer. Cook for 4-5 minutes without stirring to let it caramelise on one side.
3. Add sweet potato slices and toss everything together. Cook for another 5 minutes, stirring occasionally.
4. Add cabbage, tteok, and spring onions. Stir-fry for 5-7 minutes until the rice cakes are tender and the cabbage has wilted. The sauce should be glossy and coating everything.
5. Optional: Push the cooked dakgalbi to the edges, add 2 cups cooked rice to the centre with a little sesame oil, and stir-fry the rice in the residual sauce for 3-4 minutes until crispy.

Cook's Notes: Chicken thighs are essential here — breast meat dries out too quickly in the fierce heat. If you can't find fresh tteok, soak frozen ones in cold water for 20 minutes to prevent them turning rubbery. A cast-iron skillet is ideal for achieving the slight char that defines authentic dakgalbi.