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Korean Chuncheon Dakgalbi (Spicy Stir-Fried Chicken)

Name: Korean Chuncheon Dakgalbi (Spicy Stir-Fried Chicken)
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 servings
Cuisine: korean
Ingredients: boneless chicken thigh; Korean pear juice; curry powder; sugar; chili powder; Korean chili paste; soy sauce; white vinegar; Salt; Cabbage; green onion; Sweet potato; vegetable oil; mozzarella cheese; toasted white sesame seeds

groups2 servingsspeedMediumcountertopsPrep: 40 minsskilletCook: 10 minsscheduleTotal: 50 minsoutdoor_grillStir-frylocal_fire_departmentSpicy

Allergens:warningGlutenwarningDairywarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:09

Pour 238ml Korean pear juice into a bowl, then add 1 tbsp curry powder, 5 tbsp sugar, 3 tbsp chili powder, 4 tbsp Gochujang, 5 tbsp soy sauce, 4 tbsp white vinegar, and 1 tsp salt. Stir thoroughly with a spoon until sugar and powders are completely dissolved into a smooth sauce.

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Watch out

Pay attention to stir thoroughly so sugar and powders at the bottom melt completely

otherwise, clumps will cause inconsistent flavor

Ingredients:Korean pear juice (238 ml)curry powder (1 tbsp)sugar (5 tbsp)chili powder (3 tbsp)Korean chili paste (4 tbsp)soy sauce (5 tbsp)white vinegar (4 tbsp)Salt (1 tsp)

Tools:mixing bowlspoon

Waiting Time

00:01:11

warningStay safe

Wash hands thoroughly with soap after handling raw chicken to avoid cross-contamination.

Remove the absorbent pad from 500g boneless chicken thigh and place the chicken into a bowl. Pour in the prepared spicy sauce (reserve about 1 tbsp for cooking later), mix until evenly coated, and marinate in the refrigerator for at least 30 minutes.

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Watch out

Marinate for at least 30 minutes

otherwise, the chicken won't absorb the pear sauce flavors properly

Ingredients:boneless chicken thigh (500 g)

Tools:mixing bowl

Preparation

00:01:21

Cut 1/4 head of cabbage into bite-sized pieces, 2 green onions into finger-length sections, and 1 sweet potato into long thin slices.

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Watch out

Slice sweet potato thinly and evenly

otherwise thick pieces will remain raw inside during cooking

Ingredients:Cabbage (0.25 piece)green onion (2 piece)Sweet potato (1 piece)

Tools:chef's knifecutting board

Active Cooking

00:01:30

Pour 3 tbsp vegetable oil onto a Korean grill plate or frying pan. Add the prepared cabbage, sweet potato slices, and green onions. Stir-fry over medium heat until the vegetables soften and release moisture.

local_fire_departmentmedium heat

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Watch out

Sweet potatoes stick easily to the pan

stir frequently to prevent scorching

Ingredients:vegetable oil (3 tbsp)Cabbagegreen onionSweet potato

Tools:grill platespatula

Active Cooking

00:01:41

warningStay safe

Be careful of hot oil splashes when cutting chicken with scissors on the hot pan.

Add the marinated chicken thighs and their sauce into the pan, plus the reserved 1 tbsp of spicy sauce. As it cooks over medium heat, use kitchen scissors to cut the chicken into bite-sized pieces and stir-fry until fully cooked and sauce is thick and reduced.

local_fire_departmentmedium heat, about 5 to 7 minutes

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Watch out

Make sure chicken is cooked through with no pink inside and sauce coats evenly without drying out completely.

Ingredients:boneless chicken thigh

Tools:spatulakitchen scissors

Active Cooking

00:01:48

Push the stir-fried chicken to one side of the pan and spread 100g shredded mozzarella cheese on the cleared side. Cover with a lid and cook over low heat for 1 to 2 minutes until cheese is completely melted. Remove lid and sprinkle 1 tsp white sesame seeds before serving.

local_fire_departmentlow heat, about 1 to 2 minutes

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Watch out

Turn heat to low when melting cheese under lid

otherwise, the chicken and cabbage on the bottom will scorch

Ingredients:mozzarella cheese (100 g)toasted white sesame seeds (1 tsp)

Tools:pan lid