Spicy Korean Dakgalbi

Dakgalbi, meaning "stir-fried chicken", is a spicy and savory Korean dish that's typically cooked in a large, shallow pan over high heat. The chicken is marinated in a gochujang-based sauce, then stir-fried with vegetables until it's cooked through and the sauce has thickened. Dakgalbi is often served over rice or noodles, and it's a popular dish for gatherings and parties.

Dakgalbi is said to have originated in the city of Chuncheon, South Korea, in the 1960s. It is believed that a street vendor named Kim Jin-sun first created the dish as a way to use up leftover chicken scraps. Kim's dakgalbi was so popular that he soon opened a restaurant dedicated to the dish. Dakgalbi quickly became popular throughout South Korea, and it is now considered to be one of the country's most iconic dishes.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon ground black pepper

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, green bell pepper, and red bell pepper and cook until softened.
4. In a small bowl, whisk together the gochujang, soy sauce, honey, and black pepper.
5. Add the sauce to the skillet and cook, stirring frequently, until the chicken is cooked through and the sauce has thickened.
6. Serve over rice or noodles.

Why It Works

• The combination of gochujang, soy sauce, and honey creates a flavorful and complex sauce that coats the chicken and vegetables.
• Stir-frying the chicken over high heat allows it to brown quickly and develop a crispy exterior.
• The vegetables add sweetness, crunch, and color to the dish.
• Serving dakgalbi over rice or noodles helps to soak up the delicious sauce.