K-Food Recipes

Korean-style Dakgalbi

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.

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Simon Duffy 11K💬 4⏱ 4:30

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 740 kcal per serving· about 1,480 kcal total· ⏱ Prep 20 min· Cook 15 min(AI estimate)
0 selected
  • chicken thighs(닭다리살)500 g
  • cabbage(양배추)200 g
  • sweet potato(고구마)⇄ Substitute ▼1 ea
  • onion(양파)0.5 ea
  • green onion(대파)1 stalks
  • gochujang (Korean chili paste)(고추장)3 tbsp
  • gochugaru (Korean chili powder)(고춧가루)2 tbsp
  • soy sauce(진간장)2 tbsp
  • minced garlic(다진 마늘)1 tbsp
  • ramen noodles(라면사리)1 pack

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Cut the chicken thighs into bite-sized pieces and marinate them in a mixture of gochujang, gochugaru, soy sauce, and minced garlic.▶ 0:14
  2. 2Chop the cabbage, onion, and sweet potato into bite-sized pieces.▶ 1:11
  3. 3Heat a little oil in a pan and stir-fry the marinated chicken first.▶ 2:08
  4. 4Once the chicken is partially cooked, add the prepared vegetables and continue stir-frying.▶ 3:06
  5. 5When the sweet potatoes are tender and everything is well-combined, add the pre-boiled ramen noodles, toss everything together briefly, and serve.▶ 4:03

💡 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.

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.

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