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4.9 from 126 votes

Dak Galbi (Korean Spicy Chicken Stir Fry)

Delicious and authentic Korean dak galbi recipe!

Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 3
Calories: 552 kcal
Course: Main Course
Cuisine: Korean

Ingredients

Main
  • 500 g chicken thigh fillets (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 Korean perilla (35g / 1.2 ounces), thinly sliced
  • 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 cooking oil (2 to 3 Tbsp) - I used rice bran 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 minced garlic 
  • 1 tsp minced ginger
  • 1 tsp Korean curry powder
  • 1/2 onion (35g / 1.2 ounces), grated or minced
  • Few prinkles ground black pepper

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. Serve with rice and other Korean side dishes (optional)

Notes

  • * 1 Tbsp = 15 ml
  • Typically, dak galbi is cooked and served in a large round cast iron pan at a restaurant. And I personally think it is essential that you eat it this way because it tastes so much better! Trust me! I use this cast iron skillet (12 inch) for my cooking and it's just perfect.
  • I love cooking dak galbi at the table (over the portable gas burner) so that we can eat it as things get ready. Typically, the cabbage and rice cakes cook the fastest and the sweet potato the last. If you were to wait until everything cooks then somethings could over cook as a result.
  • Prepare some lettuce, perilla leaves, sliced garlic, ssamjang (spicy dipping sauce) to make a wrap just like you would with other Korean BBQ.
  • When you are nearly finished the meal (make sure you leave some meat, vegetables and the sauce in the skillet), you can add some (cooked) udon noodles or rice and stir fry them. I typically use 1 cup of steamed rice, some chopped kimchi, a dash of sesame oil and some shredded seasoned seaweed. Some restaurants also crack an egg over the rice but I personally prefer without it. Also, I don't normally add additional sauce to cook the noodles or rice, but if you want you could add some gochujang (about 1 Tbsp) or make extra marinade then add it.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 41g (14%) Protein 31g (62%) Fat 28g (43%) Saturated Fat 7g (35%) Cholesterol 163mg (54%) Sodium 591mg (25%) Potassium 730mg (21%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 5800IU (116%) Vitamin C 33.7mg (37%) Calcium 75mg (8%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 552

% 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.