Dakgalbi
닭갈비
It is a representative spicy chicken dish from Chuncheon (Korean spicy stir-fried chicken) where boneless chicken is marinated in gochujang sauce and stir-fried on a griddle with cabbage, sweet potato, rice cakes (tteok), and perilla leaves. The standard way to finish is to stir-fry rice in the remaining sauce after eating.
🛒 Shop the ingredients
This site earns commissions from Amazon on purchases made through links on this page.
Flavor
The spicy and sweet flavor of gochujang and gochugaru blends with the mildness of the chicken, the sweetness of cabbage and sweet potatoes, and chewy rice cakes; adding cheese softens the spiciness.
Cooking Tips
Marinating chicken overnight makes the flavor deep and the meat tender. Add moisture-rich cabbage last to keep it crunchy, and soak the rice cakes in water beforehand so they cook evenly. Stir-fry on a high-heat griddle or cast-iron skillet to add a smoky flavor.
Substitutes
Moist chicken leg meat (thigh meat) is best; chicken breast can be used if necessary, but it may be a bit dry. If you don't have rice cakes, omit them or use gnocchi; omit perilla leaves if unavailable. Topping with mozzarella cheese at the end creates cheese dakgalbi.
Brands
(Gochujang) Sunchang, (Tteok) Songhak Food Tteokbokki Rice Cake.
Where to buy
Asian markets (gochujang, tteok, perilla leaves), Amazon.
Storage
Marinated chicken can be stored in the refrigerator for 1-2 days, and cooked dakgalbi for up to 3 days. When reheating, stir-fry in a pan again; if there are leftovers, it is best to finish by making fried rice with rice, seaweed flakes, and sesame oil.
Related
Chuncheon dakgalbi, cheese dakgalbi, dak-bokkeum-tang, buldak.
FAQ
Q. How are dak-bokkeum-tang (dak-dori-tang) and dakgalbi different?
A. Dakgalbi is a dry dish stir-fried on a griddle without broth, using boneless meat and accompanied by rice cakes and vegetables. Dak-bokkeum-tang is a dish made by simmering bone-in chicken with potatoes and carrots in a small amount of broth.