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- ✔Sempio Authentic Korean Spicy Chicken Marinade - Chuncheon Dak Galbi Sauce 180g€3.50
- ✔Chungjungone Naturally Fermented Korean Red Pepper Paste - Sunchang Taeyancho Chalgochujang 1kg€10.50
- ✔Beksul Authentic Korean Corn Syrup - Mulyeot 700g€4.45
- ✔Chilgab Wheat Noodle Tteokbokki 360g - Frozen€4.00
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(2+1) 샘표 춘천 닭갈비양념 180g
×1 - ↳ Sempio Chuncheon Dak-galbi Sauce is the essential dedicated sauce that defines the signature sweet-and-spicy Chuncheon flavor.
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청정원 순창 태양초 찰고추장 1kg
×1 - ↳ Chungjungwon Sunchang Gochujang (Korean red chili paste) boosts the sauce's heat and savory depth the authentic way.
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백설 물엿 700g
×1 - ↳ Beksul Corn Syrup adds gloss and a gentle sweetness to the sauce — a classic touch.
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칠갑 밀누들떡볶이 360g - 냉동
×1 - ↳ Chilgap rice cakes are the tteok (chewy Korean rice cakes) commonly served with dak-galbi to complete the authentic dish.
- 500g boneless chicken thigh · muslo de pollo deshuesado
- 1/4 head cabbage · repollo
- 1 onion · cebolla
- 1 sweet potato · boniato
- 1 leek/spring onion · puerro / cebolleta
- cooking oil · aceite de girasol
- 500g boneless chicken thigh
- 1/4 head of cabbage
- 1 onion
- 1 sweet potato
- 1 leek/spring onion
- 2 tbsp cooking oil
Cut 500g boneless chicken thigh into bite-size pieces (about 3–4cm). Trim off excess fat or skin.
In a bowl, mix ALL of the Sempio Dak-galbi Sauce (180g) with 1 tbsp Chungjungwon gochujang and 1 tbsp Beksul syrup. The gochujang tub is large, so use just 1 tbsp and refrigerate the rest.
Coat the chicken evenly in the sauce with a spoon or gloved hands, then marinate in the fridge 20–30 min if you can. No time? You can cook right away.
Cut cabbage into large 2-finger-width pieces, slice the onion thickly, cut the sweet potato thin (0.5cm) on a diagonal, and slice the leek on a diagonal. Thin sweet potato is key so it cooks through.
Boil the frozen Chilgap rice cakes for 2 minutes to soften, then drain. Adding them hard makes the center chewy and tough.
Heat 2 tbsp oil in a wide pan or wok over high heat. It's ready when you see a faint wisp of smoke.
Add the marinated chicken and stir-fry over high heat until the surface deepens in color. Do NOT add water here — the vegetables will release their own moisture.
Add the sweet potato first and stir-fry 2 minutes, then add cabbage and onion over medium-high heat. The veg will wilt and a little saucy liquid will pool at the bottom.
Add the boiled rice cakes and leek and stir-fry 3–4 more minutes. If the sauce reduces too much and threatens to burn, drizzle in 2–3 tbsp water (about 40ml). Stir often so nothing sticks.
Cut into a piece of chicken to check it's white all the way through. If pink, lower the heat, cover, and cook 2 more minutes. This is the most important step to get right.
Turn off the heat and finish with a sprinkle of sesame seeds or a drizzle of sesame oil. Serve straight from the pan or on a large plate while hot.
It looks too spicy. Can I adjust the heat?
Yes. Skip the gochujang and use just the sauce for a much milder version. For more heat, add an extra 1 tbsp of gochujang. Serving it with milk or cheese softens the spice.
How many servings is this?
About 2–3 servings based on 500g chicken. With the vegetables and rice cakes, it stretches to a generous shared meal.
How do I store leftover ingredients?
Refrigerate the opened dak-galbi sauce and gochujang and use within a few weeks. The corn syrup keeps at room temperature. Return leftover frozen rice cakes to the freezer.
Can I swap the chicken for something else?
Pork (shoulder), tofu, or shrimp all work well. For a vegetarian version, load up on mushrooms and tofu.
What cookware do I need?
A wide pan or wok, a spatula for stir-frying, a bowl for marinating, plus a cutting board and knife. The wider the pan, the more evenly everything cooks.
Is it good for beginners or kids?
The sauce is ready-made, so it's easy for beginners. For kids, leave out the gochujang and add a little more syrup to sweeten it.
