Korean
Dakgalbi
A Chuncheon-style spicy stir-fried chicken dish with tender thighs, chewy rice cakes, sweet potato, cabbage, and fragrant perilla leaves. The sauce is deep with gochujang, gochugaru, garlic, and a small pinch of curry powder, cooked directly in the pan until glossy and smoky-edged.
Watch it madeMaangchi · 13:46
Ingredients
- Boneless skinless chicken thighs350g, cut into bite-size pieces
- Korean rice cakes120g
- Green cabbage2 cups, cut into large squares
- Korean sweet potato150g, peeled and sliced 5mm thick
- Yellow onion1/2 medium, sliced
- Carrot1/2 small, thinly sliced
- Scallions2, cut into 5cm pieces
- Perilla leaves8 leaves, roughly torn
- Neutral oil1 tbsp
- Toasted sesame oil1 tsp
- Gochujang2 tbsp
- Gochugaru1 tbsp
- Soy sauce1 tbsp
- Rice syrup or corn syrup1 tbsp
- Mirin1 tbsp
- Sugar1 tsp
- Garlic3 cloves, minced
- Ginger1 tsp, grated
- Korean curry powder1/2 tsp
- Ground black pepper1/4 tsp
- Water or anchovy-kelp stock1/4 cup
- Toasted sesame seeds1 tsp
Method
- Soak the rice cakes in warm water for 10 minutes if firm, then drain well.
- Mix the gochujang, gochugaru, soy sauce, rice syrup, mirin, sugar, garlic, ginger, curry powder, and black pepper in a bowl to make the dakgalbi sauce.
- Add the chicken pieces to the sauce, mix thoroughly, and marinate for at least 15 minutes.
- Heat a wide heavy skillet or tabletop grill pan over medium heat and add the neutral oil.
- Spread the cabbage, sweet potato, onion, carrot, and rice cakes in the pan, then place the marinated chicken and all of its sauce on top.
- Pour in the water or anchovy-kelp stock, cover, and cook for 8 minutes, stirring once to prevent sticking.
- Uncover and stir-fry everything together for 10 to 12 minutes, scraping the pan often, until the chicken is cooked through and the sweet potato is tender.
- Add the scallions and continue stir-frying for 2 minutes until the sauce thickens and coats the ingredients glossily.
- Turn off the heat, fold in the torn perilla leaves and sesame oil, and let the residual heat wilt the leaves.
- Sprinkle with toasted sesame seeds and serve hot directly from the pan.
Common questions
Can I substitute the Korean sweet potato or rice cakes in dakgalbi?
Yes. Use regular sweet potato cut into thin wedges so it cooks in time. If you can’t find Korean rice cakes, use soaked shelf-stable tteok or leave them out and add more cabbage or potato instead.
How long should I marinate the chicken before cooking?
At least 15 minutes works, but 30 minutes gives better flavor. You can marinate up to overnight in the refrigerator. If using a very salty sauce, don’t marinate too long or the chicken can taste too intense.
What are the most common mistakes when making dakgalbi?
The biggest mistakes are overcrowding the pan, using chicken pieces that are too large, and stirring too often at the start. Let the covered cooking phase soften the vegetables first, then stir-fry to reduce the sauce.
How should I store leftovers, and how long do they keep?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce. The rice cakes will firm up, so reheat gently to avoid toughening them.
What should I serve with dakgalbi?
Serve it with steamed rice to balance the spicy sauce, and add lettuce or perilla leaves for wrapping. Kimchi, pickled radish, or a simple cucumber side also work well. Finish with sesame oil for extra aroma.