Spicy Korean Chicken

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This topic contains 4 replies, has 4 voices, and was last updated by  Maangchi 3 years, 3 months ago.

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    My Brother loves Dakgalbi! I like it too, but we can only eat it whenever we take a trip to Korea! But I want to eat it in America! : )




    So please tell us the recipe.



    I would love to learn the recipe too please. Do we make it the same way as the spicy squid?



    Here is a easy recipe to try until Maanchi posts a video for us.

    Dak gal bi (Grilled spicy chicken with vegetables) Recipe



    2 small chicken ( 2 Cornish hen or 1 regular size chicken)

     1 yam – sliced thinly

    3 green onions – sliced

    1 onion – sliced

    1/4 cabbage – chop into bite size

     1/2 carrot, thinly sliced

     2 oz garaeddeok (plain rice cake, oval or tubular shape)


    yang nyeom jang:

    4 tablespoons gochoojang (Korean chili paste)

    2 tablespoons gochoogaroo (Korean chili powder)

    1 tablespoon minced garlic

    1 tablespoon soy sauce

    1 tablespoon sesame oil 

    1 tablespoon sugar

    1 teaspoon honey

    1/2 teaspoon pepper


    Wash, drain, and cut up chicken into pieces.

    To cook evenly, give some slits.

    Since we cook the chicken with vegetables at the same time,

    I find small chicken pieces work better.

    Mix ingredients of yang nyeomjang (spice mix).

    Marinate chicken briefly (5-10 minutes).

    Place one layer of the chicken on a big shallow pan, add vegetables.

    Put on a table top grill on a high heat, cook for about 10 minutes with stir.

    Reduce heat to low.

    Usually vegetables done first, so start eating those.

    The flesh of chicken will get opaque when it’s done.


    Tips: It is a fun dish to share with families and friends.

    Everybody can participate grilling.

    At home, we usually use portable table top burner.

    After finish having all meat, if vegetables are left, add cooked rice and pan fry it.

    Add salt and pepper if needed.




    My dakgalbi (Spicy grilled chicken and vegetables) video and the recipe is online now: http://www.maangchi.com/recipe/dakgalbi

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