Spicy Korean stir-fried chicken with vegetables
Dakgalbi
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Chicken thighs stir-fried with cabbage, sweet potatoes, and rice cakes in a fiery gochujang sauce. A sizzling Korean sharing dish traditionally cooked at the table.
Cuisine: Korean
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Dairy-Free
Quick Summary
35 min total time|4 servings|Easy difficulty
Chicken thighs stir-fried with cabbage, sweet potatoes, and rice cakes in a fiery gochujang sauce. A sizzling Korean sharing dish traditionally cooked at the table.
KoreanDairy-Free
Sarah Chen
(Updated )
Dakgalbi hails from the city of Chuncheon, where it is cooked on a large flat griddle at the table. The gochujang-based sauce caramelizes as it cooks, coating everything in spicy-sweet goodness.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into pieces
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 cups chopped cabbage
- 1 medium sweet potato, sliced thin
- 1 cup Korean rice cakes (tteok)
Instructions
- 1
Mix gochujang, gochugaru, soy sauce, sugar, minced garlic, and sesame oil into a marinade. Toss with chicken and let sit 15 minutes.
- 2
Heat oil in a large, flat pan or skillet over high heat. Add sweet potato slices and cook 3 minutes.
- 3
Add marinated chicken in a single layer. Cook without stirring for 3 minutes to build a char.
- 4
Add cabbage, rice cakes, and a splash of water. Stir-fry everything together for 8-10 minutes until chicken is cooked and sauce is sticky.
- 5
Top with mozzarella cheese if desired and serve straight from the pan with rice.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Chicken thighsPork shoulder, sliced
Makes a pork version with similar results
Sweet potatoRegular potato, sliced
Less sweet but equally good at absorbing the sauce
Tips & Storage
Pro Tips
Add ramen noodles to the remaining sauce at the end for a beloved finishing touch called "fried rice and noodles."
Cook on the highest heat possible for the best caramelized, smoky flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Stir-fry in a hot pan with a splash of water until heated through and sauce is sticky again.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates14g
Fat48g
Fiber860mg
Sugar3g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What makes it "galbi"?
- Galbi means ribs, but dakgalbi uses boneless chicken in a similar sweet-spicy marinade style.
- Can I add cheese?
- Yes, cheese dakgalbi is hugely popular—add mozzarella to the center and let it melt.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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