Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)

Spicy Korean chicken stir-fry with rice cake and vegetables are cooked in a large skillet.

Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)

Enjoy Dakgalbi, a spicy Korean chicken stir-fry with chicken thighs, cabbage, rice cake, and sweet potato in a rich gochujang-based sauce. Experience the authentic flavors of Korean cuisine in this hearty recipe.

Course Dinner, Main Course

Cuisine Korean

Keyword chicken galbi, chuncheon chicken stir-fry, chuncheon dakgalbi, dakgalbi, gochujang, korean chicken stir-fry, perilla leaves, rice cake, spicy chicken and vegetable stir-fry, spicy chicken stir-fry, spicy korean chicken

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 837

Author Holly Ford

Equipment

cast iron grill pan
portable burner optional

Ingredients

For dakgalbi

1 lb (450 g) boneless, skinless chicken thigh diced
2 tbsp oil
1/2 lb (225 g) Korean rice cake sticks
1/4-1/2 green cabbage diced
8-10 perilla leaves + more sliced
1/2 large onion sliced
1 medium sweet potato sliced into 1/4-inch thick wedges
2 tbsp oil
2-4 tbsp water
1 tbsp toasted sesame seeds to garnish

For dakgalbi sauce

3 tbsp Korean chili paste (gochujang)
2 tbsp soy sauce
2 tbsp Korean chili flakes (gochugaru)
2 garlic cloves minced
2 tsp curry powder
1 tsp ginger powder
2 tbsp sweet rice wine (mirim)
1 tbsp sugar
1 tbsp sesame oil
1 tsp pepper
1 tbsp Korean corn syrup (mulyeot) optional

For optional fried rice

1 tbsp oil
2 cup cooked rice
1 tbsp dakgalbi sauce
1 tbsp soy sauce
1 tbsp sesame oil
2 handful crumbled roasted seaweed
1 tbsp toasted sesame seeds

Instructions

For the dakgalbi sauce

To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

For stir-frying dakgalbi

Toss the chicken pieces with 1/2 the sauce in a mixing bowl and set aside.
Soak rice cakes in water for 10 minutes and drain.
Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.
When it starts to make a loud sizzling sound, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and the rice cakes and sweet potato are tender, about 6-7 minutes. If your food seems to be sticking too much to the skillet, add 2-3 tablespoons of water to create steam to release the sauce on the skillet and to cook evenly.
Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.

To make fried rice

After finishing dakgalbi, turn the heat back to medium and drizzle 1 tablespoon of oil into the skillet. Add the cooked rice and reserved dakgalbi sauce, then start stir-frying to coat the rice with the sauce residue remaining in the skillet. Finally, add soy sauce and mix well.
Press the rice gently to the bottom of the skillet and let it crisp up for 1-2 minutes over low heat.
When the rice sticks to the skillet and becomes golden and crispy, drizzle sesame oil over the top and sprinkle crumbled seaweed and toasted sesame seeds. Toss everything together until well combined. Serve the dakgalbi fried rice immediately while it's still hot and crispy.

Video

Nutrition