Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Calories
837 kcal
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Course
Main Course, Dinner
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Cuisine
Korean
Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry)
Description
Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry) blends diced chicken thigh with rice cake sticks, cabbage, perilla leaves, onions, and sweet potato wedges. The stir-fry relies on a homemade sauce blending gochujang chili paste, soy sauce, garlic, gochugaru chili flakes, curry powder, ginger, sweet rice wine, sesame oil, black pepper, and optional corn syrup. The rice cakes are soaked beforehand, then combined with the chicken, vegetables, and sauce in a hot cast iron skillet. An initial sizzle signals the start of vigorous tossing for even cooking until the chicken is cooked and vegetables softened, occasionally adding water to loosen the sauce. Perilla leaves are added at the end, with toasted sesame seeds sprinkled on top. This dish offers a layered texture from tender chicken, chewy rice cakes, and soft sweet potatoes, balanced by the spicy, savory-sweet sauce. It is meant to be served hot directly from the skillet and often followed by stir-frying leftover sauce with rice for a flavorful fried rice finish.
Ingredients
For dakgalbi
- 1 lb (450 g) chicken thigh diced, boneless, skinless
- 2 tbsp neutral cooking oil generic cooking oil
- 1/2 lb (225 g) rice cake sticks Korean
- 1/4-1/2 green cabbage diced
- 8-10 perilla leaves sliced
- 1/2 onion sliced, large
- 1 sweet potato sliced into 1/4-inch thick wedges, medium
- 2 tbsp neutral cooking oil generic cooking oil
- 2-4 tbsp water
- 1 tbsp sesame seeds to garnish, toasted
For dakgalbi sauce
- 3 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce
- 2 tbsp gochugaru Korean chili flakes
- 2 garlic minced, cloves
- 2 tsp curry powder
- 1 tsp ground ginger
- 2 tbsp sweet rice wine mirim
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp black pepper
- 1 tbsp corn syrup optional, Korean, mulyeot
For optional fried rice
- 1 tbsp neutral cooking oil generic cooking oil
- 2 cup rice cooked
- 1 tbsp dakgalbi sauce
- 2 handful Roasted seaweed crumbled
- 1 tbsp sesame oil
- 1 tbsp sesame seeds toasted
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 102g | 34% |
| Protein | 34g | 68% |
| Fat | 34g | 52% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 988mg | 41% |
| Potassium | 997mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 9330IU | 187% |
| Vitamin C | 26mg | 29% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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