Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)
Make authentic Dakgalbi (Korean Spicy Stir-Fried Chicken) at home! Stir-fry chicken, rice cakes, and veggies in a rich gochujang sauce for bold Korean flavors. Don’t forget the crispy dakgalbi fried rice to finish!
Equipment
- cast iron skillet large size
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 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
- 2 handful crumbled roasted seaweed
- 1 tbsp sesame oil
- 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
- Soak rice cakes in water for 10 minutes and drain.
- Drizzle oil in a cast iron skillet, arrange the chicken, vegetables, sweet potato wedges, rice cakes, and 1/2 the amount of perilla leaves. Drizzle the sauce over and bring the skillet over med-high heat.
- When you hear a loud sizzle, start tossing everything to combine. Stir-fry for about 6-7 minutes until the chicken is fully cooked and the rice cakes and sweet potatoes are tender. If the food sticks too much, add 2 tablespoons of water (or more) to loosen the sauce and help everything 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.
- Press the rice gently to the bottom of the skillet and let it crisp up for 2 minutes over medium 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
Calories: 837kcal | Carbohydrates: 102g | Protein: 34g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 988mg | Potassium: 997mg | Fiber: 9g | Sugar: 15g | Vitamin A: 9330IU | Vitamin C: 26mg | Calcium: 137mg | Iron: 5mg