Dak Galbi (Spicy Stirred-Fried Chicken)

Dak Galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors.  All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy & hot. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of bite-size chicken bits and vegetables, blending everything into perfect harmony.

During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried along with sesame leaves, leeks, sweet potatoes, dduk (rice cakes), lots of cabbage along with the spicy base sauce, yang nyum jang.  This sauce is composed of kochujang (chili pepper paste) seasoned with more chili powder, minced garlic, sesame oil, soy sauce, pepper and sugar).

While cooking, all ingredients are twirled and tossed for about 10-15 minutes by the waiter/waitress so no need to do it yourself.  Usually, when the cabbages are cooked, it's an indication that the dish is ready to eat. And finally, an option to mix in additional noodle or rice to compliment this meal is available as well. Depending on the restaurant, its spiciness may vary from mild to hot at times and its variation of ingredients may also differ having unique end results.
Recipe Ingredients (for the Chicken):

• 2 large skinless, boneless chicken breasts & 3-4 skinless, boneless chicken thighs, sliced into bite-sized pieces
• 1 TB cooking wine or sake
• 1 tsp minced garlic
• pinch of pepper

Recipe Ingredients (for the Sauce):

• 2 TB gochugaru, or Korean red pepper flakes
• 4 TB gochujang, or Korean red pepper paste
• 1 tsp curry powder
• 1 TB garlic
• 2.5 TB soy sauce
• 1 TB sugar
• 1/4 tsp black pepper
• 2 TB cooking wine or sake
• 1/4 tsp ground ginger

Recipe Ingredients (Others):

• 3 scallions, chopped into 1″ pieces
• 1 onion, sliced into thin half moons 
• 1/4 large cabbage, cut into small chunks
• 1 sweet potato or yam, sliced into thin half moons
• 1/2 c. water
• 1 TB canola or vegetable oil
• 1 TB sesame oil (+ more for the rice later)
• sprinkling of sesame seeds
• 2 bowls of rice, room temperature or warm (you can also use cooked plain ramen noodles if you prefer)
• optional: handful of shredded mozzarella (don’t knock it until you’ve tried it! It’s all the rage in Korea.)
• optional: fried egg to put on top of rice
• optional: shredded unseasoned gim, or dried laver seaweed 

Cooking Directions:

• Combine the cut-up chicken with its ingredients in a bowl. Set aside.
• Prepare the sauce: combine all sauce ingredients in a bowl.
• Add 3 TB of sauce to the chicken; stir to combine. Save the rest of the sauce for later.
• Prep your veggies.
• In a heated pan or electric skillet on medium, add both oils. Add the cabbage, sweet potato/yam, onion and rice cakes.
• Top the veggie pile with the marinated chicken. Add the 1/2 cup water to the pan so as not to get dry.
• When water starts to boil, add the rest of the sauce to the pan, saving 1 spoonful for the rice later.* Stir, stir, stir. You might want to lower the heat a bit at this point to low. Don’t worry if you see some parts sticking — that’s a good sign! :D
• When the chicken is almost done, add the scallions and sesame seeds. Start eating!
• The fun rice (or noodle) part: when there’s just a handful of chicken and veggies left, turn the heat back to medium, adding a bit more oil if necessary. Add 2 bowlfuls of rice , the gim, some more sesame oil and the final bit of sauce. Mix around with a wooden spoon or rice paddle, creating a single layer in the pan. I chose to fry an egg on the side and put it on top of the rice on one half; on the other half, I added some shredded mozzarella cheese to melt into the rice. (in this case, cover the pan to let it steam/melt). Turn off the heat and let the crust on the bottom form. Enjoy the rice with spoons (much easier than chopsticks)!