Dakgalbi: Spicy Korean Chicken Stir-fry
Dakgalbi is a popular Korean dish featuring spicy, marinated chicken stir-fried with an assortment of vegetables and chewy rice cakes, traditionally cooked at the table.
Ingredients
- 500 gram boneless skinless chicken thighs cut into bite-sized pieces
- 0.5 cup gochujang (Korean chili paste)
- 2 tablespoon gochugaru (Korean chili powder) adjust to taste
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 0.5 medium cabbage chopped
- 1 medium sweet potato peeled and thinly sliced
- 1 medium onion sliced
- 2 stalk scallions chopped
- 200 gram tteokbokki rice cakes soaked in water if hard
- 0.5 cup chicken broth
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine chicken pieces with gochujang, gochugaru, soy sauce, sugar, mirin, minced garlic, grated ginger, and sesame oil. Mix well and marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
- Heat vegetable oil in a large pan or griddle over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until browned.
- Add the sliced sweet potatoes and onions to the pan. Stir-fry for another 5 minutes until vegetables start to soften.
- Add the chopped cabbage, soaked rice cakes, and chicken broth to the pan. Stir well to combine all ingredients.
- Reduce heat to medium, cover, and let it simmer for 10-15 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender. If needed, add a little more broth or water.
- Uncover, add chopped scallions, and stir. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Serve hot directly from the pan.
Notes
For extra flavor, add perilla leaves towards the end. If you like it cheesy, sprinkle mozzarella cheese over the top during the last 5 minutes of cooking and cover until melted. Adjust gochugaru for desired spice level. Serve with rice and kimchi.