Dak Galbi (Korean Spicy Chicken Stir Fry)
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
3
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Calories
552 kcal
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Course
Main Course
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Cuisine
Korean
Dak Galbi (Korean Spicy Chicken Stir Fry)
Description
This Dak Galbi recipe begins with marinating bite-sized chicken thigh pieces in a sauce made from Korean chili paste (gochujang), chili flakes, rice wine, soy sauce, sugar, garlic, ginger, curry powder, onion, and black pepper. For best flavor, the chicken should marinate for several hours or overnight.
The dish is cooked in a single skillet with neutral oil, where vegetables and soaked rice cakes are stir-fried, and the marinated chicken is added on top. Cooking over medium heat for about 15 minutes while stirring ensures the ingredients are tender, and the sauce becomes well combined and slightly thickened. Covering the pan helps accelerate cooking.
Typically served with steamed rice and optional Korean side dishes, Dak Galbi balances spicy, sweet, and savory notes with the soft texture of vegetables and the chewy rice cakes. The meal can be eaten wrapped in lettuce or perilla leaves with additional accompaniments for a complete experience.
The original notes suggest cooking Dak Galbi on a large cast iron pan, allowing diners to eat as the dish cooks. The vegetables have different cooking times, and adding cooked udon noodles or rice near the end with preserved sauce is a common way to finish the dish.
Ingredients
Main
- 500 g chicken thigh fillet (1.1 pounds), you can use a whole chicken or chicken breast, cut into bite size pieces
- 1/2 sweet potato (180g / 6.3 ounces), cut into long thick sticks (like English chips)
- 1/2 carrot (60g / 2.1 ounces), diagonally sliced
- 1/4 cabbage (320g / 0.7 pounds), shredded
- 10 leaves perilla leaf 35g / 1.2 ounces), thinly sliced, Korean
- 18 pieces Korean rice cakes (175g / 6.1 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them
- Some neutral cooking oil 2 to 3 Tbsp) - I used rice bran oil, generic cooking oil
Marinade Sauce
- 3 Tbsp gochujang Korean chili paste
- 2 Tbsp rice wine
- 1 Tbsp gochugaru Korean chili flakes
- 1 Tbsp soy sauce
- 1 Tbsp raw sugar
- 1 Tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp Korean curry powder
- 1/2 onion (35g / 1.2 ounces), grated or minced
- Few prinkles black pepper ground
Instructions
- Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chopped chicken and marinate for at least 30 mins. (Though I strongly recommend marinating it for at least 4 hrs, and if you can afford more time, for overnight for better flavored chicken. However if you are really short of time, 30 mins is OK.)
- Preheat a large skillet on medium high heat and once heated add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the meat on top. Cook them on medium high heat for 3-4 mins. Then reduce the heat to medium to medium low and cook further until all is cooked (about 10 - 15 mins). During cooking, stir often to avoid food sticking onto the pan. You can cover with a lid to speed up the cooking process.
- Serve with rice and other Korean side dishes (optional)
Notes
- Marinate the chicken for at least 30 minutes; longer marination (up to overnight) enhances flavor.
- Use a large round cast iron pan when possible to cook and serve Dak Galbi for better taste and experience.
- Cook vegetables with different timings: cabbage and rice cakes cook faster, sweet potato takes longer.
- Prepare lettuce, perilla leaves, sliced garlic, and spicy dipping sauce for making wraps.
- Near the end, stir-fry remaining meat and vegetables with cooked rice or udon noodles for a finishing dish; optionally add kimchi and sesame oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 163mg | 54% |
| Sodium | 591mg | 25% |
| Potassium | 730mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 5800IU | 116% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 75mg | 8% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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