Main CourseDinner

Dakgalbi (Spicy Korean Chicken Stir-fry)

Name: Dakgalbi (Spicy Korean Chicken Stir-fry)
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: korean
Ingredients: 600 g boneless skinless chicken thigh cut into 1-inch pieces; 4 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 3 clove garlic minced; 1 tsp ginger grated; 1 tsp sesame oil; 0.25 tsp black pepper; 0.5 pcs yellow onion sliced; 200 g cabbage chopped; 1 pcs sweet potato peeled and sliced into 1/4-inch rounds; 150 g Korean rice cakes (garae-tteok) rice cakes, soaked in warm water for 10 minutes if hard; 2 pcs green onion sliced diagonally; 6 pcs perilla leaf julienned (optional); 1 tsp sesame seed toasted (optional); 1 tbsp cooking oil

Dakgalbi is a popular Korean dish featuring tender chicken marinated in a spicy gochujang sauce. It's stir-fried with an array of vegetables like cabbage, sweet potatoes, and rice cakes for a satisfying meal. Serve with lettuce for wrapping.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 516 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

600 gboneless skinless chicken thigh, cut into 1-inch pieces

marinade

4 tbspgochujang
1 tbspgochugaru
2 tbspsoy sauce
2 tbspmirin
1 tbspsugar
3 clovegarlic, minced
1 tspginger, grated
1 tspsesame oil
0.25 tspblack pepper

vegetables

0.5 pcsyellow onion, sliced
200 gcabbage, chopped
1 pcssweet potato, peeled and sliced into 1/4-inch rounds
150 gKorean rice cakes (garae-tteok), rice cakes, soaked in warm water for 10 minutes if hard

garnish

2 pcsgreen onion, sliced diagonally
6 pcsperilla leaf, julienned(optional)
1 tspsesame seed, toasted(optional)

Ingredients

1 tbspcooking oil

Equipment

large pan · large bowl · knife

The method

Step by step

1
In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade.
About 5 min
2
Add the cut chicken thighs to the marinade and mix well, ensuring all pieces are evenly coated.
About 2 min
3
Cover the bowl and refrigerate to marinate for at least 30 minutes, or preferably 2-3 hours for deeper flavor.
About 30 min
Cook’s note: You can marinate the chicken overnight for best results.
4
Heat cooking oil in a large non-stick pan or a hot plate over medium-high heat.
About 1 min
5
Add the marinated chicken to the pan and stir-fry for 5-7 minutes until it starts to brown.
About 7 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
6
Add the sliced onion, chopped cabbage, and sliced sweet potato to the pan. Continue to stir-fry for another 5 minutes.
About 5 min
7
Stir in the soaked rice cakes and cook for an additional 5-7 minutes, or until the chicken is fully cooked, vegetables are tender-crisp, and rice cakes are soft and chewy.
About 7 min
Cook’s note: If the mixture seems too dry, you can add a splash of water or chicken broth.
8
Remove from heat and stir in the sliced green onion and julienned perilla leaves, if using.
About 1 min
9
Garnish with toasted sesame seeds before serving.

Per serving

Nutrition

Calories: 515.9kcal
Protein: 43g
Carbs: 32.7g
Fat: 23g
Fibre: 5g
Sugar: 13.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover dakgalbi in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat until warmed through, adding a splash of water if needed to prevent drying.