• Rush Hour Roaster
• July 27, 2023
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Stir-Fried Chicken with Gochujang, complemented with Savory Side Dishes

Detailed Recipe

Korean cuisine offers an expansive range of flavors from mild to fiery, simple to complex, and easy to challenging. Among this wide array of dishes, Dak Galbi, a spicy stir-fried chicken dish with Gochujang, distinguishes itself with spicy and savory fermented soybean paste with chilies. We'll walk you through making Dak Galbi today, along with side dishes of fresh cucumber, kimchi, and mushrooms.

Before we delve into the actual cooking, let's explore the history of Gochujang, the backbone of Dak Galbi's flavor, and discuss why we prefer Balsamic vinegar over rice vinegar for our cucumber side dish.

Gochujang, a versatile ingredient

Gochujang, a staple in Korean cuisine, has a unique and multi-dimensional flavor profile. This thick red paste, made from fermented soybeans, red chili peppers, glutinous rice, and salt, provides a captivating blend of spiciness, sweetness, and umami. Its subtly fermented undertone adds depth to any dish that uses it as an ingredient. The versatile flavor of Gochujang makes it an indispensable component of Korean cuisine, featured in traditional stews, marinades, and even innovative fusion dishes.

The Case for Balsamic Vinegar

When preparing our pickled cucumber side dish, most recipes suggest using rice vinegar and sugar. However, we recommend using balsamic vinegar as an alternative. Balsamic vinegar, being considerably stronger and subtly sweeter than rice vinegar, can be employed without needing additional sugars. Its tartness counterbalances the freshness and crunch of cucumber, resulting in a well-rounded combination of flavors.

The Step-by-Step Cooking Guide

Stir-Fried Chicken with Gochujang

Ingredients:

1 pound chicken thighs (boneless or bone-in), cut into bite-sized cubes
1 large onion, thinly sliced
2 green onions, chopped
6 cloves garlic, minced
2 red chilies, thinly sliced
1/2-inch fresh ginger, finely minced
2 tablespoons avocado oil

For the Gochujang Sauce Mix:
3 tablespoons Gochujang sauce (Korean red chili paste)
2 tablespoons soy sauce
2 tablespoons dry white wine
Salt and pepper to taste

Instructions:

1. Prepare the sauce:

• In a bowl, combine the Gochujang sauce, soy sauce, dry white wine, and a pinch of salt and pepper. Stir until well combined, then set aside.

2. Stir-Fry the ingredients:

• Heat the avocado oil in a large frying pan or wok over medium-high heat.
• Add the sliced onion, minced garlic, sliced ginger, and red chilies. Stir-fry for about 2-3 minutes, or until the onions start to soften and the garlic and ginger become fragrant.
• In the same pan, add the chicken and sauce mixture, stirring until the chicken is well coated.
• Add the dry wine and water, then cover and allow the chicken to simmer for 10 minutes.
• Uncover and let it simmer for an additional 5–10 minutes.
• Add green onions and simmer for an extra 2 minutes until the chicken is fully cooked.
• Serve immediately

Quick Pickled Cucumbers:

Ingredients:

6 small cucumbers, thinly sliced
1/4 cup balsamic vinegar
2 teaspoons sesame oil
1 tablespoon soy sauce
2 teaspoons dry white wine
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Instructions:

• Thinly slice the cucumbers and place them in a medium bowl.
• Add the balsamic vinegar, sesame oil, soy sauce, dry white wine, salt, pepper, and cayenne to the bowl. Stir until cucumber slices are evenly coated with the condiments. Allow the cucumbers to pickle for at least an hour.

Note: for the best flavor, it's usually recommended to let the cucumbers pickle for several hours or overnight if possible. This gives the cucumbers more time to absorb the flavors.

Sautéed Shiitake Mushrooms with Garlic:

Ingredients:

1/2 pound (about 225 grams) fresh Shiitake mushrooms, stems removed and caps sliced
3 cloves of garlic, minced
Salt and pepper to taste
Sliced green onions
2 tablespoons of avocado oil
2 green onions, thinly sliced

Instructions:

• Clean the Shiitake mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems, as they can be tough, and thinly slice the caps.
• Heat the oil in a large skillet or frying pan over medium heat.
• Add the minced garlic to the heated oil, sauté for about a minute until it is fragrant but not burnt. Garlic burns easily, so keep a close eye on it.
• Add the sliced Shiitake mushrooms to the pan. Spread them out in one layer and cook for about 5-6 minutes, stirring occasionally.
• When the mushrooms are halfway cooked, add the majority of the green onions (keep some for garnishing), and continue to sauté.
• Season the mushrooms with salt and pepper to taste.
• Once the mushrooms are tender and nicely browned, remove from heat.

Kimchi:

Kimchi can be made at home or purchased from a Korean supermarket. For this meal, we used our favorite store-bought kimchi. Homemade kimchi would be a better alternative, but requires more preparation time.

The spicy and savory Dak Galbi, accompanied with pickled cucumbers, tangy kimchi, and garlic-sauteed mushrooms achieves a balanced dish that makes a tasty and healthy lunch or dinner. Give it a try and enjoy this delightful dish!

When you pair the hot Dak Galbi with cool cucumbers, tangy kimchi, and earthy mushrooms, you achieve a perfectly balanced dish that will please all your taste buds. It's a feast that promotes communal eating and reflects the harmony in diversity that characterizes Korean food. Give it a try and enjoy the symphony of tastes and sensations this delightful dining experience offers.

"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat." - Guy Fieri, Celebrity Chef and Television Host.