Dak Galbi is one of Korea’s most beloved comfort foods, known for its bold flavours, satisfying textures and the irresistible combination of spicy, sweet and savoury notes. This Korean Spicy Chicken Stir Fry is the kind of dish that brings people together around the table, with a sizzling pan of tender chicken, chewy rice cakes and colourful vegetables ready to be shared.
I first discovered Dak Galbi through Korean home cooking, where it is often enjoyed as a communal meal. Traditionally cooked on a large grill or hot plate in the centre of the table, everyone gathers around to cook, share and enjoy the dish together. There is something special about the experience—the aroma of gochujang, garlic and sesame oil filling the room as the chicken slowly cooks with vegetables and rice cakes. It’s not just a meal; it’s a social experience.
Traditionally, Dak Galbi is served with steamed Korean short grain rice, kimchi and fresh lettuce leaves. One of my favourite ways to enjoy it is by making Korean-style lettuce wraps—placing a spoonful of rice, a piece of spicy chicken and some kimchi into a crisp lettuce leaf before wrapping it all together. The fresh lettuce balances the richness of the chicken and creates the perfect bite.
Like many Korean dishes, Dak Galbi is also incredibly adaptable. You can add your favourite vegetables such as mushrooms, carrots, cabbage or spring onions, adjust the spice level to your preference, or swap the chicken for other proteins like pork, prawns or tofu. For a more indulgent version, try adding melted mozzarella cheese on top to create the popular Cheese Dak Galbi variation, where the creamy cheese balances the spicy sauce perfectly.
Dak Galbi (Korean Spicy Chicken Stir Fry)
Ingredients
Method
- In a large bowl, combine the gochujang, gochugaru, soy sauce, honey (or corn syrup), sugar, sesame oil, black pepper, garlic and grated ginger until smooth.
- Add the sliced chicken to the marinade and mix well until evenly coated. Cover and marinate for 30 minutes.
- Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
- Add the marinated chicken and stir-fry for 3–4 minutes.
- Add the sweet potato, cabbage, onion and Korean rice cakes. If the pan becomes dry, add a splash of water. Continue cooking for 4–5 minutes until the vegetables are tender and the rice cakes are soft.
- Stir in the spring onion and cook for a further 1 minute, until the chicken is fully cooked and the onion has softened.
- Serve hot with steamed Korean rice or sushi rice, kimchi and fresh lettuce leaves for wrapping.
Notes
- Soak frozen or refrigerated Korean rice cakes in warm water for 15–20 minutes before cooking if they are firm.
- Chicken thighs stay juicier than chicken breast and are traditionally used for Dak Galbi.
- Adjust the amount of gochugaru to make the dish milder or spicier.
- Add mozzarella cheese over the finished dish for the popular Cheese Dak Galbi variation.
- Leftovers keep well in the refrigerator for up to 2 days and are delicious reheated.
