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
$
Dakgalbi
Spicy Korean stir-fried chicken with vegetables
★4.7(7)
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.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
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.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Dakgalbi special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
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
FlavorPantry
Test Kitchen Pick
Gochujang
Helpful Pantry Staple
Why the gochujang matters
Gochujang is doing more than adding heat here. It brings sweetness, depth, and that distinctive Korean fermented-chile backbone.
This is the pantry ingredient that gives the recipe its real personality.
- Adds heat and fermented depth
- Useful across Korean sauces and marinades
A solid tub of gochujang opens up far more than one recipe.
Shop gochujang for this recipeTips & 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.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
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.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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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