Dakgalbi (Korean Spicy Chicken Stir-Fry)

Dakgalbi (spicy Korean chicken stir-fry) in a pan.

Dakgalbi (Korean Spicy Chicken Stir-Fry)

A one-pan Chuncheon-style dakgalbi made with tender chicken, rice cakes, and veggies in a spicy gochujang sauce. Ready in about 25 minutes.

Course Dinner, Main Course

Cuisine Korean

Keyword chicken galbi, chuncheon chicken stir-fry, chuncheon dakgalbi, dakgalbi, gochujang chicken stir fry, korean chicken stir-fry, Korean dakgalbi, Korean skillet chicken, Korean spicy chicken, spicy chicken and vegetable stir-fry, spicy chicken stir-fry, spicy Korean chicken stir fry

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 837

Author Hyegyoung K. Ford

Equipment

cast iron skillet large size

Ingredients

For dakgalbi

1 lb (450 g) boneless, skinless chicken thigh diced
2 tbsp (30 ml) 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 (30 ml) oil
2-4 tbsp (30–60 ml) water
1 tbsp (12 g) toasted sesame seeds to garnish

For dakgalbi sauce

3 tbsp (60 g) Korean chili paste (gochujang)
2 tbsp (30 ml) soy sauce
2 tbsp (12–14 g) Korean chili flakes (gochugaru)
2 garlic cloves minced
2 tsp (4 g) curry powder
1 tsp (3 g) ginger powder
2 tbsp (30 ml) sweet rice wine (mirim)
1 tbsp (12 g) sugar
1 tbsp (15 ml) sesame oil
1 tsp (2 g) pepper
1 tbsp (15 g) Korean corn syrup (mulyeot) optional

For optional fried rice

1 tbsp (15 ml) oil
2 cup (320–350 g) cooked rice
1 tbsp (15 g) dakgalbi sauce
2 handful crumbled roasted seaweed
1 tbsp (15 ml) sesame oil
1 tbsp (12 g) 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.

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