Best for: A one-pan spicy chicken dinner cooked like they do in Chuncheon.
Dak galbi is the famous Chuncheon dish of chicken marinated in gochujang and stir-fried in a wide, heavy pan with cabbage, scallions, perilla, and chewy rice cakes. A large cast-iron skillet on the grill does the job beautifully, and the sauce reduces into a fiery glaze that coats everything.
Cast iron: Large cast-iron skillet over direct medium-high heat; about 425°F. Equipment: 12-inch cast-iron skillet or flat-top griddle, bowl, two spatulas.
Ingredients
Marinate: 30 minutes. Total: 1 hour 10 minutes.
Chicken and marinade
- 1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 3 tablespoons gochujang (Korean red chile paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon mirin or rice wine
Vegetables and rice cakes
- 1 cup cylindrical rice cakes (tteok), soaked in warm water for 10 minutes if firm
- 1/2 small green cabbage, cut into bite-size pieces (about 3 cups)
- 1 medium onion, sliced
- 4 scallions, cut into 2-inch pieces
- 8 perilla leaves, torn (optional)
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame seeds
Directions
Stir the gochujang, gochugaru, soy sauce, sugar, curry powder, garlic, ginger, and mirin into a marinade. Toss the chicken through it, cover, and refrigerate for 30 minutes (or up to overnight).
Drain the rice cakes. Heat the cast-iron skillet on the grill to about 425°F and film it with the neutral oil.
Add the chicken with all its marinade and cook for about 5 minutes, stirring, until the sauce bubbles and the chicken begins to firm up.
Add the cabbage, onion, and rice cakes. Stir-fry for 10–12 minutes, letting the cabbage wilt down and the rice cakes turn soft and chewy, until the chicken reaches 165°F.
Fold in the scallions and perilla leaves and cook 1 minute more, until just wilted.
Shower with the sesame seeds and serve straight from the skillet with rice and small bowls for sharing.
Grilling tip: A pinch of curry powder in the marinade is the quiet signature of Chuncheon-style dak galbi — do not skip it.
