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Today, we are making a dish popular in South Korea but not so popular outside of it: Chuncheon Dakgalbi, a spicy chicken dish that combines chicken with cabbage and Korean chili paste called gochujang.

The flavours are phenomenal, with crunchy cabbage, tender chicken cubes, and chewy rice cakes all slathered in an incredible gochujang-rich sauce. If you enjoy Cheesy Dakgalbi, then you are going to love this dish.

Historical origin of Chuncheon Dakgalbi.

This dish originated in Chuncheon, the capital of Gangwon Province in South Korea, during the 1960s. The intention behind this recipe was to utilize leftover chicken, rice cake, and vegetables; however, the fiery flavours quickly became a favourite amongst the locals.

If you’ve ever eaten Dakbokkeumtang, then you will recognise that the flavours are similar; however, the crunchy cabbage adds a ton of character to this dish. Along with the chewy rice cakes, this recipe becomes a spectacular meal.

Ingredients

Chicken breast, White Cabbage, Rice Cake, Tomato paste, Black Pepper, Gochuchang, Oyster sauce, Dark soy sauce, Sesame seed oil, Gochugaru, Rice Wine, and Water.

The chuncheon dakgalbi sauce combines savoury and sweet flavours. Think of spicy gochujang, soy sauce, garlic, and sesame seed oil coming together to create a dish that is so full of flavours.

The gochuchang, along with the gochugaru, is less spicy than other chili pastes such as sambal oelek or hot sauces. Gochuchang is a fermented paste that delivers a milder heat due to its blend of ingredients. This ingredient can be used for a range of different dishes, such as Bibimbap, Galbi Jjim, and more.

Tomato paste adds depth and richness to this dish. It also enhances the overall taste, whilst contributing to a thicker texture, making this dish feel heartier. Dark soy sauce, Oyster sauce, Rice wine, and Sesame seed oil are instrumental in balancing out the other flavours of this dish.

Rice cakes add a chewy texture. Three types of rice cakes can be used for this dish: one is made with actual rice flour, the second with wheat flour, and the third is a regular rice cake with mozzarella cheese inside. You can use whatever you can find in the supermarket; they all taste the same.

In terms of protein, Koreans enjoy this dish with chicken breast or chicken thighs; however, seafood such as shrimp, prawns, crab, and calamari can also be used in this recipe. In some restaurants, they make this dish with bulgogi and add a lot of cheese on top.

Instructions

Peel the outer layers of the onion, garlic, and white cabbage. Rinse under running water. Slice the onion and cabbage, and finely mince the garlic cloves.

Add cooking oil to the pot, set the temperature to medium-low, and sauté for six to eight minutes, until the onions are caramelized. In the meantime, wash the chicken breast and slice it into cubes.

Once caramelized, add the garlic and sauté for an additional minute. Add the cubed chicken breast, then add a bit more cooking oil. Add a small pinch of salt to the chicken.

As the chicken cooks, prepare the Chuncheon Dakgalbi marinade by adding all of the ingredients for the sauce, such as Gochujang, Soy sauce, Sesame seed oil, Rice wine, Tomato paste, and Oyster sauce, to a bowl and mixing well.

When the chicken turns white, it is time to add the chuncheon dakgalbi sauce and mix well. The sauce will add a lovely caramel colour to the chicken and the aromatics. Add a little bit of water. (About 1/4 cup) and mix again.

Add the tomato paste. Mix the ingredients well. Add the remaining water to the pot. As the sauce thickens, the colour will deepen to a deep shade of red. Add the white cabbage to the pot.

Mix well, and the cabbage will start to soften in the gravy of the Chuncheon Dakgalbi. Once that occurs, add the Gochugaru (Korean red pepper flakes) and the ground black pepper. Simmer on low heat for fifteen minutes. Add the rice cake and cook for an additional five minutes until it is soft.

The Chuncheon Dakgalbi is ready to serve and enjoy. Garnish with slices of spring onion, chives, or parsley. Chuncheon dakgalbi is a celebration of the flavour and culture of South Korea. This iconic dish is ideal for seasoned foodies who want to try an easy and simple dish at home.

Expert tips

You can substitute red cabbage for white cabbage and white onion for red onion. Look for a low-sugar traditional Gochuchang brand such as Muhwadang and Sunchang, these are the authentic versions of the fermented pastes. Dark soy sauce and tomato paste add colour and flavour to the dish. If adding cheese on top of the dish, use a low-sodium cheese, such as Mozzarella.

What to Serve with Chuncheon Dakgalbi?

Most Koreans enjoy this dish with white steamed rice or jasmine rice. If you are adding cheese on top, you can also eat the Dakgalbi with fresh rolls, such as a baguette. In Korea, this dish is often eaten with banchans, fried seaweed, or cabbage kimchi.

How to Store Chuncheon Dakgalbi?

Once cool, store in the refrigerator for 3 to 4 days in the same pot or in an airtight container. It is possible to freeze this dish; however, the texture of the rice cake and the cabbage will not be the same as a freshly prepared dish.