Shared Spice

A Journey to Dakgalbi with Friends

Years ago, I found myself in a Korean restaurant, the kind where the scent of sizzling meats and spicy sauces fills the air the moment you walk in. It was a cold evening, and a group of friends and I were craving Korean food. Little did I know that this night would not only warm me up but also leave a lasting impression on my heart.

We were seated around a large table, the kind that invited conversation and connection. As I glanced over the menu, my eyes were drawn to a dish featuring chicken, one of my favorite ingredients. The dish was called Dakgalbi, a popular Korean stir-fry, and I immediately knew I wanted to try it. I suggested we order it to share, thinking it would be the perfect way to enjoy a communal meal with friends.

When the waiter brought out the Dakgalbi, I was struck by the vibrant colors of the dish—rich red from the gochujang sauce, bright colors from the vegetables, and the golden brown of the sizzling chicken. The aroma was intoxicating, a mix of sweet, spicy, and savory that made our mouths water in anticipation.

As we began to eat, each of us reaching in with our chopsticks to grab a bite, something magical happened. The food, delicious and comforting, became the center of our conversation. We laughed, shared stories, and reminisced about old times. It wasn’t just the meal that was special, but the experience of sharing it together, of gathering around a single dish and enjoying it as a community.

That night, surrounded by friends, with the laughter and warmth filling the air, I fell in love with Dakgalbi. It wasn’t just about the flavors, though they were unforgettable; it was about the fellowship, the shared experience, and the joy of being together.

Years later, I recreated that recipe in my own kitchen. Every time I make it, I'm transported back to that night, to the camaraderie, the stories, and the deep connection we shared. It’s become a staple in my home—a reminder that food has a unique way of bringing people together and creating memories.

Dakgalbi with Ramen Noodles

Ingredients:

• For the Chicken:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine (mirin)

  • 1/2 teaspoon ground black pepper

• For the Marinade:

  • 2 tablespoons gochujang (Korean red chili paste)

  • 1 tablespoon gochugaru (Korean red chili flakes)

  • 1 tablespoon soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon honey or corn syrup

  • 1 tablespoon sesame oil

  • 3 cloves garlic, minced

  • 1-inch piece of ginger, minced

  • 1 tablespoon rice wine

  • 1 tablespoon vegetable oil

• Vegetables:

  • 1/2 small cabbage, chopped

  • 1 medium sweet potato, peeled and cut into large chunks

  • 1 small carrot, julienned or cut into large chunks

  • 1/2 onion, sliced

  • 2-3 green onions, cut into 2-inch pieces

  • 1 cup tteok (Korean rice cakes), soaked in warm water for 10 minutes (optional)

• Additional Ingredients:

  • 2 packs of ramen noodles (instant noodles)

  • 1 cup mozzarella cheese, shredded (optional)

  • 1 tablespoon sesame seeds (for garnish)

  • 1 green onion, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

   • In a bowl, combine the chicken pieces with soy sauce, rice wine, and black pepper. Let it marinate for at least 15 minutes.

2. Make the Marinade:

   • In another bowl, mix together gochujang, gochugaru, soy sauce, sugar, honey or corn syrup, sesame oil, minced garlic, minced ginger, rice wine, and vegetable oil. Set aside.

3. Cook the Chicken and Vegetables:

   • Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until it starts to brown, about 5 minutes.

   • Add the prepared marinade to the chicken and stir well to coat.

   • Add the cabbage, sweet potato, carrot, and onion to the skillet. Stir-fry everything together until the vegetables are tender and the chicken is fully cooked, about 10-12 minutes.

   • If using, stir in the soaked tteok and green onions, and cook for another 3-4 minutes.

4. Cook the Ramen:

   • While the chicken and vegetables are cooking, boil a pot of water and cook the ramen noodles according to the package instructions. Drain and set aside.

5. Combine and Serve:

   • Add the cooked ramen noodles to the skillet with the chicken and vegetables. Toss everything together until the noodles are well coated with the sauce.

   • I like to keep the ramen on the side and toss with roasted salted seaweed, sesame oil, soy sauce, and a touch of sugar.

   • If using, sprinkle mozzarella cheese over the top and let it melt slightly before serving.

   • Garnish with sesame seeds and chopped green onions.

6. Serve:

   • Serve the Dakgalbi with ramen noodles hot, straight from the pan. Enjoy!

This dish is perfect for sharing, so gather your friends or family and enjoy this flavorful Korean comfort food!