Dakgalbi (Korean Spicy Chicken Stir-Fry)

Quick Chuncheon-style dakgalbi made in one pan, a spicy Korean chicken stir-fry with tender thighs, chewy rice cakes, and veggies coated in a glossy gochujang sauce. It comes together in about 25 minutes for an easy and cozy weeknight dinner.

The first time I had dakgalbi (닭갈비) was in Chuncheon (춘천), the city where this spicy Korean chicken stir-fry began. The gochujang sauce was spicy, savory, a little sweet, and had that warm curry aroma Chuncheon dakgalbi is famous for. One bite and I was hooked.

This is the version I make at home — similar in spirit to my chicken bulgogi in its deep, savory flavor, but cooked as a one-pan stir-fry with juicy chicken thighs, chewy rice cakes, cabbage, and sweet potatoes. No grill or marinating needed, but you still get those caramelized, smoky edges I remember from Chuncheon.

Finish it with crispy dakgalbi fried rice at the end (the best part in Korea!), and you have a full Korean dakgalbi experience at home.

And if you’re in the mood for more meaty Korean mains, you can browse my Korean meat dishes collection — all easy, comforting, and weeknight-friendly.

Ingredient Notes & Substitutions

Chicken thighs: For the best flavor, boneless, skinless chicken thighs are the way to go. They stay juicy and absorb the dakgalbi sauce beautifully, giving you the rich, authentic taste. Chicken breast can be used, but it tends to be drier.

Tteok (rice cakes): Tteokbokki-style rice cakes work best here, the same kind I use in my tteokbokki. Soak them for 10 minutes so they soften quickly and stay chewy.

Cabbage + sweet potato: These add natural sweetness and pair well with the sauce beautifully.

Perilla leaves (kkaennip): Optional, but they add freshness at the end.

Gochujang + gochugaru + curry powder: This classic combo gives dakgalbi its deep, spicy, Chuncheon-style flavor.

How I Cook Dakgalbi Step-by-Step

Mix the dakgalbi sauce in a bowl, then add it to the chicken, rice cakes, and vegetables. I use a large cast-iron skillet because it heats evenly and helps the sauce caramelize instead of steam.

Start stir-frying over medium-high heat. Let the chicken get a little color before everything softens. That light browning adds great flavor. If the pan looks dry at any point, add a splash of water so the sauce coats the rice cakes smoothly. That’s all the cooking!

Once the chicken is fully cooked and the sweet potatoes are tender, toss in the perilla leaves. They wilt quickly and add a fresh, herbal finish. Give everything one last mix, and it’s ready to serve.

Dakgalbi Fried Rice

In Korea, dakgalbi always ends with fried rice — it’s the best part.

Once most of the chicken and vegetables are gone, add cooked rice to the same pan and mix it with the leftover sauce. The rice will soak up every bit of flavor.

Spread it out and let the bottom crisp over medium heat until you get that golden, crunchy layer like nurungji (scorched rice). Finish with crumbled roasted seaweed and sesame seeds.

If you enjoy Korean-style fried rice, this version is very similar in spirit to my kimchi fried rice — crispy, flavorful, and the perfect way to wrap up the meal!

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