Dakgalbi

Method

1. 01

   Cut chicken on a separate board

   Trim excess fat and cut chicken into even 4 cm pieces on a raw-meat board. Refrigerate immediately and wash and sanitize the board, knife, hands, and nearby handles.

   

2. 02

   Mix and apply the marinade

   Combine gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger, and sesame oil. Coat the chicken, cover, and refrigerate at 4°C or colder for 30 minutes; discard sauce left in the raw bowl.

   

3. 03

   Soften hard rice cakes

   If the rice cakes are hard from refrigeration, soak them in cold water for 10 minutes and drain. Leave fresh flexible rice cakes dry.

   

4. 04

   Start sweet potato and onion

   Heat a 32 cm skillet over medium-high for 3 minutes, add neutral oil, sweet potato, and onion, and cook 5 minutes, turning twice. The potato edges should colour while the centres remain firm.

   

5. 05

   Add chicken in one layer

   Push vegetables to the edge and spread the marinated chicken in one layer at the centre. Cook 4 minutes undisturbed, then turn each piece and cook 3 minutes.

   

6. 06

   Steam the cabbage and rice cakes

   Add cabbage, rice cakes, and 60 g scallions and fold everything twice. Cover for 5 minutes over medium heat; the cabbage will release enough steam, so add no water unless the pan is dry and scorching.

   

7. 07

   Cook to safe doneness

   Uncover and stir-fry 4–6 minutes until the thickest chicken piece reaches 74°C, the sweet potato is knife-tender, and the sauce coats without pooling. Add 30 ml hot water only if the rice cakes are still hard.

   

8. 08

   Fold in perilla at the end

   Turn off the heat, fold in perilla and the remaining 20 g scallions for 30 seconds, and rest 2 minutes. Serve from the pan while the leaves are aromatic and the sauce remains glossy.