Go Back

Dak Galbi (Korean Spicy Chicken Stir Fry)

Dak Galbi is a popular Korean stir-fried chicken dish featuring tender chicken marinated in a spicy, sweet and savoury gochujang sauce, cooked with vegetables and chewy Korean rice cakes. It's perfect served with steamed rice, kimchi or wrapped in crisp lettuce leaves.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Korean
Calories: 585
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 250 g boneless chicken thigh fillets thinly sliced into 2-inch pieces
  • 100 g sweet potato thickly julienned
  • 40 g white cabbage cut into bite-sized pieces
  • 1 small white onion sliced
  • 100 g Korean rice cakes tteok
  • 1 spring onion cut into 2-inch pieces
  • 2 tbsp vegetable oil
Marinade
  • 3 tbsp gochujang Korean chilli paste
  • 1 tbsp gochugaru Korean chilli flakes
  • 1 tbsp soy sauce
  • 1 tbsp honey or Korean corn syrup
  • 2 tsp sugar
  • ½ tbsp sesame oil
  • ¼ tsp ground black pepper
  • 3 –4 garlic cloves minced
  • ½ tsp fresh ginger grated
To Serve
  • Cooked Korean short grain rice or sushi rice
  • Kimchi
  • Lettuce leaves

Method
 

  1. 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.
  2. Add the sliced chicken to the marinade and mix well until evenly coated. Cover and marinate for 30 minutes.
  3. Heat the vegetable oil in a large non-stick frying pan or wok over medium-high heat.
  4. Add the marinated chicken and stir-fry for 3–4 minutes.
  5. 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.
  6. Stir in the spring onion and cook for a further 1 minute, until the chicken is fully cooked and the onion has softened.
  7. 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.
QR Code linking back to recipe