International Cuisine > Korean Cuisine > Main Dishes (Korean) > Dakgalbi Recipe

Dakgalbi: Spicy Korean Chicken Stir-fry

Dakgalbi is a popular Korean dish made by stir-frying marinated diced chicken in a gochujang-based sauce with vegetables such as cabbage, scallions, onions, tteok (rice cakes), and sweet potatoes on a hot plate. This recipe will guide you through creating this delicious and flavorful dish at home.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 500 g Boneless, skinless chicken thighs
  • 3 tbsp Gochujang (Korean chili paste)
  • 1 tbsp Gochugaru (Korean chili flakes)
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin (Korean rice wine)
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1 tbsp Sugar
  • 1 tbsp Sesame oil
  • 1/2 tsp Black pepper
  • 1/4 head Cabbage
  • 1/2 Onion
  • 3 Scallions
  • 1 medium Sweet potato
  • 200 g Tteok (Korean rice cakes)
  • 1 tsp Sesame seeds
  • 2 tbsp Vegetable oil

Marinating the Chicken

In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, garlic, ginger, sugar, sesame oil, and black pepper. Mix well to create the marinade.

Add the diced chicken thighs to the marinade and ensure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.

Preparing the Vegetables

While the chicken is marinating, prepare the vegetables. Chop the cabbage, slice the onion, chop the scallions, and peel and slice the sweet potato into bite-sized pieces.

If using tteok, soak them in water for about 10 minutes to soften them.

Stir-Frying the Dakgalbi

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until it is partially cooked.

Add the cabbage, onion, and sweet potato to the pan and continue to stir-fry until the vegetables are tender and the chicken is cooked through. This will take about 15-20 minutes. Stir frequently to prevent sticking and burning.

If using tteok, add them to the pan during the last 5 minutes of cooking. Stir until they are heated through and slightly softened.

Serving

Transfer the Dakgalbi to a serving plate. Garnish with sesame seeds and chopped scallions. Serve hot with rice and other Korean side dishes (banchan).

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal
Protein: 15-20g
Fat: 8-12g
Carbohydrates: 10-15g

Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

Dakgalbi can be high in sodium due to the gochujang and soy sauce. Consider using low-sodium soy sauce to reduce the sodium content. The level of spiciness can be adjusted by varying the amount of gochugaru used. If you are sensitive to spice, start with a smaller amount. This dish is a good source of protein and vitamins from the vegetables.

← Classic Korean Bulgogi Doenjang Jjigae: Authentic Korean Soybean Paste Stew →

FAQ

  • Can I use chicken breast instead of chicken thighs?

    Yes, you can use chicken breast, but chicken thighs are recommended for their juicier and more flavorful results. Chicken breast may become dry if overcooked.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables such as carrots, mushrooms, or bell peppers to your Dakgalbi.
  • What can I use if I don't have mirin?

    You can substitute mirin with rice vinegar mixed with a small amount of sugar (about 1/2 teaspoon per tablespoon of rice vinegar).