How to Make the Perfect Dakgalbi Korean Spicy Stir-Fried Chicken
Korean · Medium · 35 min · 3 servings
Dakgalbi is a sizzling Korean stir-fried chicken dish marinated in a bold gochujang sauce and cooked with chewy rice cakes and cabbage in a large flat pan. It originated in Chuncheon, Korea, and is famous for its intensely spicy and savory flavor.
Why this recipe works
This Dakgalbi Korean Spicy Stir-Fried Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 430 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g chicken thighs cut into bite-sized pieces
- 3 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 200 g Korean cylinder rice cakes
- 2 cups roughly chopped cabbage
- 1 tbsp sesame oil
Step by step instructions
Step 1: Marinate the Chicken
In a large bowl, combine gochujang and soy sauce to make the marinade. Add the chicken pieces and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes at room temperature or up to overnight in the refrigerator.
Step 2: Soak the Rice Cakes
If the rice cakes are refrigerated or frozen, soak them in warm water for 10 minutes to soften them. Drain and set aside. This step ensures they cook evenly and do not remain hard in the center.
Step 3: Stir-Fry Everything
Heat a large heavy skillet or cast iron pan over medium-high heat with a little oil. Add the marinated chicken and cook for 5 minutes, stirring frequently. Add the rice cakes and cabbage, then stir-fry everything together for another 8 to 10 minutes until the chicken is fully cooked and the cabbage is tender.
Step 4: Finish and Serve
Drizzle sesame oil over the pan and toss to combine. Serve directly from the pan with steamed rice. For an authentic experience, add cooked rice and gim seaweed to the pan at the end to make a crispy fried rice with the remaining sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken thighs → Chicken breast can be used but will be less juicy and tender than thighs
- gochujang → Sriracha mixed with a small amount of miso paste provides a similar sweet heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using too high heat burns the gochujang marinade before the chicken is cooked through
- Skipping the rice cake soaking step results in hard and chewy uncooked centers in the rice cakes
Nutrition facts
Per serving: 430 calories, 32g protein, 38g carbs, 16g fat, 3g fiber.
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