Recipe type: Dinner
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 4
A very tasty, stir fried spicy chicken dish served with ramen noodles and rice. An excellent dinner to impress your family and friends. The leftovers (if there are any) taste amazing too!
What You'll Need
  • Dakgalbi
  • 1 Medium Onion (170g)
  • 4 tbsp Korean Red Pepper Powder
  • 2 tbsp Mashed Garlic
  • ½ tbsp Mashed Ginger
  • 3 tbsp Sugar
  • 2 tbsp Korean Red Pepper Paste
  • 1 tbsp Sesame Oil
  • 2 tbsp Cola
  • 2 tbsp Mirin
  • 6 tbsp Soy Sauce
  • A pinch of Black Pepper
  • 1 kg Boneless Chicken Thigh, chopped 2 cm bitesized
  • 1 Sweet Potato (200g), chopped 1 cm thickness
  • ¼ Cabbage, chopped into square shape
  • 30g Spring/Green Onions, chopped 3 cm strips
  • 40g Carrots, chopped in 0.5 cm
  • A pinch of salt
  • Ramen Dakgalbi (Optional)
  • 1 Cooked Plain Ramen
  • 1 tbsp Red Pepper Paste
  • 20g Chilies, chopped in small pieces
  • 10g Spring/Green Onions, chopped thinly
  • 1 tbsp Toasted Sesame Seeds
  • Fried Rice Dakgalbi (Optional)
  • 500g Cooked Rice
  • 1 tbsp Kimchi, chopped
  • 1 tsp Red Pepper Paste
How to Make It
  1. Put the onion in a food processor and whizz it up.
  2. Put the mashed onion, Korean red pepper powder, mashed garlic, mashed ginger, sugar, red pepper paste, sesame oil, cola, mirin, soy sauce and black pepper in a big bowl and mix them completely.
  3. Add the chopped boneless chicken thighs to the above sauce and marinate for 30 minutes.
  4. Pour some vegetable oil into a large frying pan over a high heat.
  5. Add the chopped sweet potatoes and marinated chicken to the pan and stir occasionally.
  6. After the sweet potatoes and the chicken are about half cooked, add the cabbage, spring onions, carrots and chopped chilies (optional) and fry them altogether. You can add perilla leaves, boiled potatoes or rice pasta at this stage if you like. It is difficult for me to find perilla leaves and rice pasta in the UK so I left them out of my recipe. If you can find them, I highly recommend you add them to this dish.
  7. Keep stirring so the sauce does not burn. When cooked, add salt to taste.
  8. Add the cooked plain ramen, red pepper paste, chopped spring onions and chopped chillies to the pan and fry them with the Dakgalbi. I love ramen with Dakgalbi, but, you can add any noodles you like. Udon noodles are a very popular choice in Korean Dakgalbi restaurants.
  9. When you have eaten about ⅔ of the chicken and all of the noodles, add the cooked rice, red pepper paste and chopped kimchi (my easy Kimchi recipe is here) and stir fry them together until mixed. Korean roasted seaweed can be added to taste. Dakgalbi fried rice is done. Bon appetite!
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/dakgalbi-spicy-chicken-ramen-rice/