Recipe: Chuncheon dakkalbi
I talk about Chuncheon and dakkalbi (Chuncheon-style spicy stir-fried chicken) both in videos and on this blog, yet I’ve never posted my recipe for this iconic Chuncheon dish. When I lived in Chuncheon, I visited Dakkalbi Street at least once a month to savor this wonderful dish. There were more than a dozen restaurants in this small area, making their own variations on this classic dish. It’s an easy dish to make but most Koreans would rather eat it in a restaurant rather than at home.
Here’s what you need to do to make yourself some authentic Chuncheon-style dakkalbi.
4 tbsp. gochujang
2 tbsp. Korean gochugaru or hot paprika (or you can use 1 tbsp. gochugaru and 1 tbsp. Korean curry powder)
1 tbsp. minced garlic
1 tbsp. soy sauce
1 tbsp. sesame seed oil
1 tsp. stevia
1 tsp. honey or agave syrup
1/2 tsp. black pepper
1 tbsp. sesame seeds
1/2 cup dakkalbi sauce
3 tbsp. grapeseed oil
1 lb. chicken breast or thigh
3 spring onions, cuts into 1 inch pieces
12 oz. garae tteok (long Korean rice noodles)
1 sweet potato, cut into french fries
1/4 head cabbage, chopped
- Chop chicken into bite size pieces.
- Mix the sauce ingredients together and marinade the chicken in the sauce for at least an hour.
- Heat up your cast iron skillet or wok with the oil.
- Put the chicken in first and give it a good stir for a minute. Add the veggies and keep cooking for about five to 10 minutes until the veggies and chicken are cooked.
Sweet potatoes might seem an ill-suited choice of vegetable for this meal. Koreans have been cultivating potatoes for nearly 200 years. In Korea’s mountainous provinces, like Gangwon-do, where Chuncheon is located, sweet potatoes are a very popular dish.