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

Spicy Korean Chicken Stir-Fry (Dakgalbi )

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Dakgalbi is a popular Korean chicken stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang based spicy sauce. The city of Chuncheon is famous for this Korean spicy chicken recipe
Course Dinner, Main Course
Cuisine Korean
Keyword chicken galbi, chuncheon chicken stir-fry, dakgalbi, korean chicken stir-fry, Korean chili paste, perilla leaves, rice cake, spicy chicken and vegetable stir-fry, spicy chicken stir-fry, spicy korean chicken
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 people
Calories 837
Author Holly Ford


For dakgalbi

  • 1 lb boneless, skinless chicken thigh diced
  • 2 tbsp oil
  • 1/2 lb 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

For optional fried rice


For the dakgalbi sauce

  • To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl.

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 on to medium heat. Drizzle 1 tablespoon of oil to the dakgalbi skillet with the remains, add the cooked rice and start stir-frying to coat the rice with the sauce residue remaining in the skillet. Add soy sauce and gochujang and mix.
  • Press the rice gently to the bottom of skillet and let them crisp up for 1-2 minute over low heat.
  • When the rice sticks to the skillet and become golden crisp, drizzle sesame oil and sprinkle crumbled seaweed and toasted sesame seeds, and toss. Serve immediately.



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