Monday, July 10, 2017

Daegu Spicy Food: Stir-fried Chicken "Dakgogi Bokkeum"

Daegu Citizen Press 2017

How to Make Stir-fried Spicy Chicken Wraps 

"Dakgogi Bokkeum"

Bokkeum is the general term used to describe stir-fry dishes that have been cooked over high heat. The most popular bokkeum dish is made with pork belly, but a variety of dry and wet versions using octopus, fish, or squid are also popular. It is a simple, easy-to-make dish that can be eaten with rice, wrapped in lettuce leaves or both! 

To make dakgogi bokkeum, chiken(dak gogi) is used as the main protein. After being marinated in gchujang sauce for several hours, it is cooked over high heat. The gochujang not only gives the dish a nice spice but also helps to caramelize the meat as it cooks. 

This recipe makes approximately 2-4 servings, depending on if you eat it alone or with plenty of Korean side dishes. It also has a good amount of heat, so if you're sensitive to spicy foods, cut back on the amount of gochujang until you reach your desire level of spice. 


  • 1½ pounds (600 -700 grams) of skinless chicken thighs cut into 1” (2.5cm) strips
  • 1 sliced medium onion
  • 3 chopped green onions
  • 1 small bunch of garlic chives (buchu)
  • 8-12 oz (200-300g) of mushrooms, sliced. Any type of mushroom will work.
  • 4 cloves of minced garlic
  • ½ teaspoon (2.5 ml) minced ginger
  • ⅓ cup (79 ml) hot pepper paste (gochujang)
  • 2 TBSP (30 ml) hot pepper flakes (gochugaru)
  • 2 TBSP (30 ml) maple syrup (can also use brown sugar)
  • 1 TBSP (15 ml) soy sauce
  • ½ teaspoon (2.5 ml) ground black pepper
  • 2 teaspoons (10 ml) of sesame oil
  • Green or red leaf lettuce and/or perilla leaves (kkaetnip) for making wraps


     In a large bowl, make a sauce using the pepper paste, pepper flakes, maple syrup (or brown sugar), soy sauce, ground black pepper, and sesame oil. If spiciness is a concern, taste the sauce as you go and adjust the pepper paste and pepper flakes accordingly. Once you have achieved your desired level of spice, add the chicken, onions, chives, mushrooms, garlic, and ginger. Cover the bowl with plastic wrap and set in the refrigerator to marinate for at least an hour.

     Once the chicken has marinated, remove from the refrigerator and set aside. Heat up a pan or an electric skillet over high heat. Add the ingredients to the hot pan/skillet, mixing with a wooden spoon until the chicken is thoroughly cooked.

     Remove from heat and transfer the dakgogi bokkeum to a serving plate. Wrap in lettuce and/or perilla leaves and serve with your choice of side dishes! Enjoy!

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