Korean Spicy Chicken Recipe

안녕하세요. This is Jia. Today, I want to show you how to make Dakgalbi. Dakgalbi is a Korean spicy chicken cooked with lots of vegetables and a flavorful gochujang sauce. Let's get started. Start from cutting the cabbage. So, I want to cut everything into big bite-size pieces. It's done. And then, potato. Cut into thin slices like this. Then, a little bit of carrot. Onion. And green onion. Thinly slice. And one red, one green chili. These are actually optional. The veggies are prepared. I just want to mince the garlic and ginger and then start cooking. Here's the main ingredient that I'll be using today for Dakgalbi. Dakgalbi normally use the whole chicken in the restaurant. But today, I'm using the chicken thigh, the bone. So, you want to cut this into big bite-size pieces. I'm going to cook the skin side down. But when it's cooked, skin side is going to shrink. So, you can poke with tip of your knife like that or using a fork. Again, cut them into big bite-size pieces. Here I have 450 grams, which is about 1 pound of chicken thigh. We're going to season lightly with salt. One big splash of mirin or cooking wine. And ground black pepper. Let's add a little more salt. Sometimes when you cook without this process, the sauce is spicy, salty, good. But the meat can be a little bland. So, try to not omit this process. Give it a mix and set this aside for 15 minutes. Now, let's make a sauce for the Dakgalbi. Add dark soy sauce, brown sugar, gochugaru, Korean chili flakes. This is minced garlic and ginger. Mirin and gochujang. Gochujang, it gives a nice consistency. So, add a little bit of it. And here is unique ingredient that instant Korean curry powder. Add just a little bit of it. It makes the sauce elevate the flavor. It's actually a hidden taste. Mix the sauce thoroughly. And I'm going to set the sauce aside for at least 15 minutes. Heat the pan over medium heat. Add a little bit of oil to the pan. And we're going to add all the meat to the pan. We're going to add the potatoes, carrot. And these are the rice cakes for Tteokbokki. So, we want to cook until the chicken is golden brown. But we don't have to fully cook all the ingredients. Now, if you see the chicken, it's a little bit cooked like that. That's our limit like that. Oh, it's still brown. Now, make a space for the cabbage. And we're going to add the sauce to continue cooking. Place the prepared sauce on top. Just like that. Add about 1 third cup of water. And let's not forget to add onions to it. Thoroughly mix. Now, we're going to cook until the meat and veggies are fully cooked. If the sauce is too reduced, gets too thick, you can add a little more water. It has been about 10 to 15 minutes. Now, I'm going to add the chilies on it. Green onion. And this is optional. If you have kkaennip, this dish goes very well with this herb. Thinly slice as much as you want. Just like this. The potatoes are fully cooked. See? Easily breaks like that. The carrot and chicken. It's already done. You don't have to transfer this to a plate. I like to just bring this to the table and share with my friends or family. Actually, this video is part 1. In the part 2, I'll show you how to make an amazing dakgalbi fried rice using a little bit of leftover of this dish. Enjoy this dakgalbi, but do not throw away the leftovers. If you have about half cup of leftover, I'll show you how to transform it to a wonderful fried rice. Thank you for watching. And I'll meet you on my next video.