Dakgalbi Marinade

Dakgalbi Marinade

A spicy-sweet gochujang marinade that gives Korean stir-fried chicken its signature tangy kick.

Total 10 min Makes 16 oz Calories 65/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Sesame, Wheat

This marinade blends gochujang, gochugaru, and soy sauce with garlic, ginger, and a touch of sweetness for the classic flavor base of dakgalbi, Korea's beloved spicy stir-fried chicken. It balances heat, umami, and sweetness, clinging well to chicken and vegetables as they sear on a hot griddle or skillet. Use it to marinate chicken thighs before cooking with cabbage, sweet potato, and rice cakes.

Ingredients

  • 1/2 cup gochujang (Korean red chili paste)
  • 2 tablespoons gochugaru (Korean red chili flakes)
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons rice wine (mirin)
  • 2 tablespoons corn syrup or honey
  • 1 tablespoon sesame oil
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup onion, grated
  • 1 teaspoon black pepper
  • 2 tablespoons curry powder

Method

  1. In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, rice wine, and corn syrup until smooth.

  2. Stir in the sesame oil, minced garlic, grated ginger, and grated onion until evenly combined.

  3. Add the black pepper and curry powder, whisking until the marinade is uniform in color with no visible streaks.

  4. Use immediately to marinate chicken, or transfer to an airtight container and refrigerate for up to 1 week.

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★ 4.5 (1)

Dakgalbi Marinade

This marinade blends gochujang, gochugaru, and soy sauce with garlic, ginger, and a touch of sweetness for the classic flavor base of dakgalbi, Korea's beloved spicy stir-fried chicken. It balances heat, umami, and sweetness, clinging well to chicken and vegetables as they sear on a hot griddle or skillet. Use it to marinate chicken thighs before cooking with cabbage, sweet potato, and rice cakes.

10 min 16 oz 65 cal

Ingredients

  • 1/2 cup gochujang (Korean red chili paste)
  • 2 tablespoons gochugaru (Korean red chili flakes)
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons rice wine (mirin)
  • 2 tablespoons corn syrup or honey
  • 1 tablespoon sesame oil
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup onion, grated
  • 1 teaspoon black pepper
  • 2 tablespoons curry powder

Method

  1. 1

    In a medium bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, rice wine, and corn syrup until smooth.

  2. 2

    Stir in the sesame oil, minced garlic, grated ginger, and grated onion until evenly combined.

  3. 3

    Add the black pepper and curry powder, whisking until the marinade is uniform in color with no visible streaks.

  4. 4

    Use immediately to marinate chicken, or transfer to an airtight container and refrigerate for up to 1 week.