Monday, October 21, 2013

Korean Style Spicy Chicken (Dak Galbi)

A popular dish in Korea. The name "Dak Galbi" actually means "Chicken Ribs" but there are no ribs in this dish. In fact the recipe that I am sharing here uses boneless chicken thighs. Its grilled or pan fried chicken that is marinated in a spicy Korean chilli paste called "Gochujang" (Pronounced - Go - Choo - Jang). Gochujang is usually made of chillies, rice flour and fermented soya beans and seen almost everywhere in Korea.

Dak Galbi
Can't really say how authentic this recipe is but I did this recipe twice at a BBQ and it was a hit both times. This recipe is my rendition of the Korean dish.

Here is what I used to serve 4.

2-3 boneless chicken thighs. (about 500-600 grams)
thinly sliced spring onion for garnish.

Ingredients for marinade:
1 1/2 tablespoons Gochujang
1 yellow onion - roughly chopped
5 cloves of garlic - peeled
1 tablespoon soya sauce
1 tablespoon brown sugar
2 teaspoons sesame oil
white pepper - crushed or powder


1. Chop the chicken thighs into hunks, about 1-2 inches across.

2. Place all marinade ingredients into a blender or food processor and turn it into a puree.

3. Mix the marinade with the chicken thoroughly and seal with cling film and place in the fridge for at least 4 hours. Overnight is fine too.

4. To cook the chicken, pre-heat your oven to 200 degrees celsius. Spread the chicken pieces on a baking tray and cook in the oven for about 25-30 mins.

Garnish and serve with steamed rice or even in a bread roll with some shredded lettuce/cabbage.

Optional Step, if you have leftover marinade in the container/bowl you marinated the chicken in, you can transfer all the marinade into a small saucepan and bring it to a boil. It can be served as extra sauce.


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