Dakgalbi Korean Spicy Stir-Fried Chicken
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.
Spicy marinated chicken stir-fried with rice cakes and cabbage in a fiery gochujang sauce.
Nutrition per serving
Ingredients
Protein
Marinade
Main
Vegetables
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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