In a small bowl, mix together the gochujang, rice vinegar, sesame oil, ginger, garlic, gochugaru and salt.
Place the chicken in a large bowl. Pour over the sauce and mix everything well.
Add in the veggies. Accept that your spatula won’t do the trick. Wash your hands and use your clean hands to mix everything together. I like to squish the veggies a little to macerate them so they take on more of the marinade.
Let this rest for up to 30 minutes or for several hours in the refrigerator.
Or you could cook it on this electric griddle, which is fun, but you don’t get the same fond thing going in which to mix up the rice. You can also use this griddle to make my Dae Ji Bulgogi or tortillas or chapati for my Frankies recipe.
The final texture of this dish is midway between crispy and soupy. Lots of fond, but not lots of sauce. Just enough to soak up that rice!
If you don’t have gochugaru, use a little cayenne pepper. Gochugaru is a LOT less spicy than cayenne, so don’t directly swap one for one.
This dish tastes fabulous as leftovers, but due to the delicate veggies, it won’t freeze very well.
Other veggies to use: shredded cabbage, sweet potatoes (which will take longer to cook through) or shredded carrots.
Korean Chicken Dakgalbi https://twosleevers.com/korean-dak-galbi/