Maamgchi is an OG. Ton’s of great content. For dakgalbi I really enjoy Chis Chi’s take on this [classic](https://youtu.be/TJ0Je8hFeZQ?si=M5kzq3lE1bPrtUm8). Another modern version I loved was Aaron and Clair’s version.
Edit: Chris Cho. Ty autocorrect
avencardofficial1000
I’m not sure about the recipe you used, but I love dakgalibi. Usually I keep it simple with brown sugar, red bean paste, and soy sauce. I cook noodles and the rice cakes separately and then later I fry everything in the pan to warm it up. I’m not korean, so I doubt my way is traditionally how its made, I did live there for a while though.
zombiemind8
Visually it looks fine.. If it doesnt have the spicy umami flavor than add more gochujang. If not seasoned add more soy sauce. More spicy? add gochuragu. It should be plenty sweet enough with even a little sugar.
yanggor1983
Did you forget the chicken?
NicholasANataro
Great Dakalbi Korean Food.
SinkholeS
Did you use gochujang and gochugaru?
madasitisitisadam
I actually recommend [the Futuredish recipe](https://futuredish.com/dakgalbi/) above all others! I usually skip soaking the chicken in milk. Curry powder in the sauce makes it extra addictive!
pikaguin
Interesting that this dakgalbi recipe doesn’t use gochujang. Looks like maangchi’s used to have it, but then she simplified it for some reason? I find gochujang (the paste) has greater flavor than gochugaru (pepper flakes) alone, so when you omit it, the change in taste in noticeable.
I’m not sure but some uncooked thin sliced spring onions would make it a bit more cheery looking
rtr_hed
My absolute favorite Korean dish is Chuncheon Dakgalbi. It is delicious! Where did you get the recipe?
Edit: I see you used Maangchi’s recipe. Love her cooking videos.
If I make a Korean recipe that calls for gochugaru, I usually add at least a little gochujang because I love the flavor.
treblesunmoon
I haven’t tried this recipe before, so I took a quick glance at it… most of Maangchi’s recipes that I’ve tried seem to be reasonable for home cooking. I do modify them to my own tastes, and the specific ingredients (the type of soy sauce you use, etc) and the freshness of all ingredients, all matter in the ending flavor.
I had a thought, I wonder if the cabbage or garlic might’ve gone bitter in the cooking process? That would definitely impact the whole dish.
15 Comments
Can you post the recipe you used? That might help figure out if something went wrong.
For starters, you def don’t want to cook the rice cakes as long as everything else
What about it didn’t you like? I also wonder if there’s an ingredient that you don’t like the taste of.
Aaron and Claire have the superior recipe. I’ve made both and love maangchi, but this is better:
https://aaronandclaire.com/how-to-make-dakgalbi/
Maamgchi is an OG. Ton’s of great content. For dakgalbi I really enjoy Chis Chi’s take on this [classic](https://youtu.be/TJ0Je8hFeZQ?si=M5kzq3lE1bPrtUm8). Another modern version I loved was Aaron and Clair’s version.
Edit: Chris Cho. Ty autocorrect
I’m not sure about the recipe you used, but I love dakgalibi. Usually I keep it simple with brown sugar, red bean paste, and soy sauce. I cook noodles and the rice cakes separately and then later I fry everything in the pan to warm it up. I’m not korean, so I doubt my way is traditionally how its made, I did live there for a while though.
Visually it looks fine.. If it doesnt have the spicy umami flavor than add more gochujang. If not seasoned add more soy sauce. More spicy? add gochuragu. It should be plenty sweet enough with even a little sugar.
Did you forget the chicken?
Great Dakalbi Korean Food.
Did you use gochujang and gochugaru?
I actually recommend [the Futuredish recipe](https://futuredish.com/dakgalbi/) above all others! I usually skip soaking the chicken in milk. Curry powder in the sauce makes it extra addictive!
Interesting that this dakgalbi recipe doesn’t use gochujang. Looks like maangchi’s used to have it, but then she simplified it for some reason? I find gochujang (the paste) has greater flavor than gochugaru (pepper flakes) alone, so when you omit it, the change in taste in noticeable.
The recipe I use is in korean, but it’s very easy to make: https://youtu.be/CKX23rD1wus?si=cs-_NPuaMj17CeQD
I’m not sure but some uncooked thin sliced spring onions would make it a bit more cheery looking
My absolute favorite Korean dish is Chuncheon Dakgalbi. It is delicious! Where did you get the recipe?
Edit: I see you used Maangchi’s recipe. Love her cooking videos.
If I make a Korean recipe that calls for gochugaru, I usually add at least a little gochujang because I love the flavor.
I haven’t tried this recipe before, so I took a quick glance at it… most of Maangchi’s recipes that I’ve tried seem to be reasonable for home cooking. I do modify them to my own tastes, and the specific ingredients (the type of soy sauce you use, etc) and the freshness of all ingredients, all matter in the ending flavor.
I had a thought, I wonder if the cabbage or garlic might’ve gone bitter in the cooking process? That would definitely impact the whole dish.