Korean Dak Galbi (Spicy Stir-Fried Chicken)

Korean Dak Galbi (Spicy Stir-Fried Chicken)

Smoky, gochujang-glazed chicken and cabbage sizzle together in one pan for a bold weeknight meal.

Total 2 hr 5 min Makes 4 servings Calories 480/serving

Dietary

Nut free

Allergens

Soy, Sesame, Dairy, Wheat

Dak galbi is a Korean stir-fry built on marinated chicken thigh, cabbage, sweet potato, and rice cakes, all coated in a spicy-sweet gochujang sauce. Traditionally cooked tableside on a griddle, this skillet version delivers the same charred edges and sticky glaze. Serve it straight from the pan with steamed rice or roll leftovers into bokkeumbap.

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine
  • 1 tablespoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon vegetable oil
  • 3 cups cabbage, chopped into bite-sized pieces
  • 1 small sweet potato, thinly sliced
  • 1 medium onion, sliced
  • 2 scallions, cut into 2-inch pieces
  • 1 cup sliced rice cakes (tteok)
  • 1 green chili pepper, sliced (optional)
  • 1 cup shredded mozzarella cheese (optional)
  • 1 tablespoon toasted sesame seeds, for garnish

Method

  2. Add the chicken thigh pieces to the sauce and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.

  3. If using dried or refrigerated rice cakes, soak them in warm water for 10 minutes to soften, then drain.

  4. Heat the vegetable oil in a large skillet or griddle pan over medium-high heat.

  5. Add the marinated chicken and spread it in a single layer. Cook, stirring occasionally, for 5 minutes until the chicken begins to brown.

  6. Add the sweet potato slices and onion, and stir-fry for 5 minutes until the vegetables begin to soften.

  7. Add the cabbage, rice cakes, and green chili pepper if using. Stir-fry for 8 minutes, tossing frequently, until the cabbage wilts, the chicken is fully cooked through, and the rice cakes are soft and chewy.

  8. Stir in the scallions and cook for 2 minutes more until just wilted.

  9. If desired, push the ingredients to one side, sprinkle shredded mozzarella in a cleared section of the pan, and cover for 2 minutes until melted.

  10. Remove from heat, sprinkle with toasted sesame seeds, and serve hot directly from the pan with steamed rice.

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    Korean Dak Galbi (Spicy Stir-Fried Chicken)

    Dak galbi is a Korean stir-fry built on marinated chicken thigh, cabbage, sweet potato, and rice cakes, all coated in a spicy-sweet gochujang sauce. Traditionally cooked tableside on a griddle, this skillet version delivers the same charred edges and sticky glaze. Serve it straight from the pan with steamed rice or roll leftovers into bokkeumbap.

    2 hr 5 min 4 servings 480 cal

    Ingredients

    • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 1/4 cup gochujang (Korean chili paste)
    • 2 tablespoons gochugaru (Korean red pepper flakes)
    • 2 tablespoons soy sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon rice wine
    • 1 tablespoon minced garlic
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon vegetable oil
    • 3 cups cabbage, chopped into bite-sized pieces
    • 1 small sweet potato, thinly sliced
    • 1 medium onion, sliced
    • 2 scallions, cut into 2-inch pieces
    • 1 cup sliced rice cakes (tteok)
    • 1 green chili pepper, sliced (optional)
    • 1 cup shredded mozzarella cheese (optional)
    • 1 tablespoon toasted sesame seeds, for garnish

    Method

    1. 1

      In a large bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, rice wine, garlic, ginger, and sesame oil.

    2. 2

      Add the chicken thigh pieces to the sauce and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.

    3. 3

      If using dried or refrigerated rice cakes, soak them in warm water for 10 minutes to soften, then drain.

    4. 4

      Heat the vegetable oil in a large skillet or griddle pan over medium-high heat.

    5. 5

      Add the marinated chicken and spread it in a single layer. Cook, stirring occasionally, for 5 minutes until the chicken begins to brown.

    6. 6

      Add the sweet potato slices and onion, and stir-fry for 5 minutes until the vegetables begin to soften.

    7. 7

      Add the cabbage, rice cakes, and green chili pepper if using. Stir-fry for 8 minutes, tossing frequently, until the cabbage wilts, the chicken is fully cooked through, and the rice cakes are soft and chewy.

    8. 8

      Stir in the scallions and cook for 2 minutes more until just wilted.

    9. 9

      If desired, push the ingredients to one side, sprinkle shredded mozzarella in a cleared section of the pan, and cover for 2 minutes until melted.

    10. 10

      Remove from heat, sprinkle with toasted sesame seeds, and serve hot directly from the pan with steamed rice.