Ryu Soo-young's One-Pan Galbi Chicken
A blockbuster recipe from Chef Ryu Soo-young on 'Fun-Staurant'! Juicy chicken is rendered in its own fat and glazed in a savory-sweet galbi sauce, all cooked in a single pan.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Bone-in chicken (cut up, 1kg)1kg
- Salt3 pinches
- Whole garlic cloves1 handful (10-15 cloves)
- Green onion2 stalks
- Fresh ginger1 thin slice
🥣 Sauce & Seasoning
- Sugar5 tbsp
- Dark soy sauce5 tbsp
- Oyster sauce1 tbsp
- Water100ml
🌿 Toppings & Garnish
- Black pepperTo taste (generous)
- Toasted sesame seeds1 tbsp
- Korean chili pepper (optional)1-2
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Fresh ginger | Ginger powder | Use 1/3 tsp of ginger powder per slice. Less sharp fresh bite, but effective at removing gamey odors with similar aroma. |
| Oyster sauce | Tuna sauce (or Tonkatsu sauce) | Use 1:1 ratio. Tuna sauce adds rich umami, while Tonkatsu sauce mimics the sweet and savory notes well. |
| Korean chili pepper | Peperoncino (or Crushed red pepper flakes) | Use 2-3 peperoncino per chili pepper. Lacks crunchy fresh texture, but delivers a clean, sharp spicy kick. |
| Whole garlic cloves | Minced garlic | Use 0.5 tbsp minced garlic per clove. Might make the sauce slightly cloudy, but the garlic flavor profile remains identical. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Pat the chicken dry thoroughly with paper towels to remove moisture and blood, then season with 3 pinches of salt.
Heat an dry pan, place chicken skin-side down, cover with a lid, and cook on medium-low for 10 minutes to render the chicken fat.
Flip the chicken. In the rendered chicken fat, add sliced garlic, ginger, and thick green onion pieces, frying until golden.
Add 5 tbsp of sugar first, stirring with the chicken and vegetables to caramelize slightly.
Pour in 5 tbsp soy sauce, 1 tbsp oyster sauce, and 100ml water. Simmer uncovered on high heat for 5-7 minutes until the sauce thickens.
Turn off heat, finish with generous black pepper and sesame seeds. Top with sliced chilies if desired.
🌟 Pro Chef Tips
- • Do not add cooking oil; rendering skin fat yields a far crispier, less greasy result.
- • Remember the key 5-5-1 ratio: 5 tbsp sugar, 5 tbsp soy sauce, and 1 tbsp oyster sauce.
- • Be generous with black pepper at the end for an authentic galbi-style punch.
- • Use a wide non-stick skillet (28cm+) so chicken pieces sit in a single flat layer without overlapping.
⚠️ Avoid Common Pitfalls
- ❌ Using high heat initially will burn the skin before the interior cooks through.
- ❌ Adding soy sauce before sugar will reduce caramelization and cause quick scorching.
- ❌ Not covering the pan during the first 10 minutes prevents the inside from cooking evenly.
- ❌ Crowding chicken pieces in a small pan causes steaming instead of proper searing.
🧂 Spice & Seasoning Adjustments
- • For higher gloss, replace 1 tbsp of sugar with corn syrup or rice syrup and swirl it in right at the end.
- • For a spicier kick, simmer crushed red pepper or sliced Thai chilies directly in step 5 with the glaze liquid.
- • Crushing a few garlic cloves with the flat side of a knife extracts stronger aromatic oils into the chicken fat.
🧊 Storage & Reheating
- • Store leftovers in an airtight container in the refrigerator for up to 3 days.
- • Reheat in an air fryer at 170°C (340°F) for 5-7 minutes to restore crispness and glaze sheen.
- • The remaining bottom sauce makes an exceptional fried rice when mixed with warm rice, seaweeds, and sesame oil.
❓ Frequently Asked Questions
Q. Can I reduce the sugar if I prefer it less sweet?
A. You can reduce sugar to 3.5-4 tbsp, but keeping 5 tbsp produces the authentic, rich sweet-savory balance created by Ryu Soo-young.
Q. How can I adapt this recipe for kids?
A. Simply omit the chili peppers and reduce the black pepper at the end to make it kid-friendly.
Q. Can I use boneless chicken thighs instead?
A. Yes! Make sure to choose skin-on boneless chicken thighs so you can still render natural chicken fat. Reduce cooking time by about 5-10 minutes.
Q. What type of pan is best for this recipe?
A. A wide 28cm (11-inch) non-stick skillet or wok is ideal. Stainless steel pans are prone to scorching during the sugar caramelization phase.
Q. How should I use leftover glaze sauce?
A. Toss warm rice, crushed seaweeds, sesame oil, and scallions directly into the pan glaze for an incredible galbi fried rice.