Spicy Dakgalbi: Easy Korean Chicken
Dakgalbi is a beloved Korean dish featuring tender chicken marinated in a fiery gochujang-based sauce, stir-fried with an assortment of fresh vegetables and chewy rice cakes. Originating from Chuncheon, it's known for its vibrant flavors and interactive cooking style.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1/4 cup gochujang Korean chili paste
- 2 tbsp soy sauce
- 1 tbsp gochugaru Korean chili flakes (adjust to taste)
- 1 tbsp sugar
- 1 tbsp mirin rice wine
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tsp ginger grated
- 1/2 medium onion sliced
- 3 cups cabbage chopped
- 1 medium sweet potato peeled and thinly sliced
- 1 cup tteokbokki Korean rice cakes
- 2 stalks green onions chopped
- 1 tbsp sesame seeds for garnish
Instructions
- In a large bowl, combine the chicken pieces with gochujang, soy sauce, gochugaru, sugar, mirin, sesame oil, minced garlic, and grated ginger. Mix well and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat a large, deep skillet or a wide, shallow pot over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until the chicken is mostly cooked through and lightly browned.
- Add the sliced onion, chopped cabbage, and thinly sliced sweet potato to the pan. Stir-fry for another 5-7 minutes, until the vegetables begin to soften.
- Drain the soaked rice cakes and add them to the pan. Continue to stir-fry for 3-5 minutes, ensuring all ingredients are well combined and the rice cakes are tender and chewy.
- Serve hot, garnished with chopped green onions and sesame seeds. Enjoy directly from the pan if using a tabletop burner, or transfer to serving plates.
Notes
For extra richness, add a handful of shredded mozzarella cheese during the last few minutes of cooking. Serve with steamed rice and kimchi. Adjust gochugaru to control spice level. Sweet potatoes can be swapped for regular potatoes.