Chuncheon, Korea is well known for its abundance of poultry farms. Hence it is not surprising that one of their most popular local food is the dak galbi which is a spicy stir-fried chicken dish with assorted vegetables (cabbage, onions, sweet potatoes, spring onions) and rice cakes.
For my version, I added sweet potato vermicelli (instead of sweet potato) as I had some to use up. This recipe makes a pretty huge portion for a one pot meal that’s perfect for sharing between 3-4 persons. I particularly loved the springy and chewy rice cakes. Delicious! 🙂
Dak Galbi Recipe
Ingredients (serves 3-4)
450g skinless & boneless chicken leg meat, trim fats & cut into bite-sized pieces
250g Korean fresh rice cakes, rinsed & drained
220g Chinese cabbage, sliced
1 large yellow onion, peeled & sliced
1 tbsp sunflower oil
1/4 cup water
100g Korean sweet potato vermicelli, soaked in water till fully constituted & cooked according to packet instructions
chopped spring onions as garnish
Marinade for chicken:
3 tbsp gochujang (Korean chilli paste)
1 tsp gochugaru (Korean chilli powder)
4 cloves garlic, peeled & finely chopped
2 tsp light soy sauce
2 tsp sesame oil
2 tbsp honey
1. Marinate chicken and chill in fridge for a few hours or overnight for best results.
2. Add oil in pan, followed by the cabbage, onions, rice cakes and chicken.
3. Stir fry everything till well combined. Put on the lid and simmer for about 10 minutes till chicken is cooked through.
4. Stir in the vermicelli and garnish with spring onions.
If there’s leftover sauce and ingredients, you can chill it in the fridge and keep for the next day. Just mix in some rice and kimchi to make an instant kimchi fried rice like what I did above and it’s a brand new dish for lunch. Single pot, double yum! 🙂