Dak Galbi (Korean Spicy Stir-Fried Chicken)

🧂 Ingredients

• 600 g Chicken thighs, boneless and skinless
• 1/4 head Cabbage
• 1 medium Sweet potato
• 1/2 medium Onion
• 2-3 stalks Scallions (green onions)
• 3 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Soy sauce
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame oil
• 1 tbsp Sugar or honey
• 200 g Tteok (Korean rice cakes)
• 1-2 tbsp Vegetable oil

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine gochugaru, gochujang, soy sauce, minced garlic, grated ginger, sesame oil, sugar (or honey), and 1 tablespoon of water. Mix well until a smooth paste forms.

   ⏱️ 5 minutes
2. 2

   Marinate the chicken: Add the bite-sized chicken pieces to the marinade. Toss thoroughly to ensure each piece is evenly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.

   ⏱️ 10-30 minutes
3. 3

   Prepare for stir-frying: While the chicken marinates, ensure all vegetables (cabbage, sweet potato, onion, scallions) are prepped and ready. If using hard rice cakes, soak them in warm water.

   ⏱️ 5 minutes
4. 4

   Cook the sweet potatoes: Heat 1 tablespoon of vegetable oil in a large skillet or a traditional Korean cast-iron pan (or a wide, shallow pot) over medium-high heat. Add the sliced sweet potatoes and stir-fry for about 3-4 minutes until they begin to soften slightly. Remove from the pan and set aside.

   ⏱️ 4 minutes
5. 5

   Stir-fry the chicken and vegetables: Add the marinated chicken to the same pan (add a little more oil if needed). Spread it out in a single layer and cook for about 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. Add the cabbage and onion wedges to the pan. Continue to stir-fry for another 5-7 minutes, until the vegetables are tender-crisp and the chicken is fully cooked. The sauce should thicken and coat the ingredients.

   ⏱️ 10-14 minutes
6. 6

   Add rice cakes and scallions: Add the softened rice cakes (drained) and the scallion pieces to the pan. Stir-fry for an additional 3-5 minutes, tossing everything together until the rice cakes are heated through and slightly chewy, and the scallions are bright green and slightly wilted. If the sauce seems too thick, add a tablespoon or two of water.

   ⏱️ 3-5 minutes
7. 7

   Serve: Taste and adjust seasoning if necessary. Dak Galbi is traditionally served directly from the pan, often placed in the center of the table for communal dining. Garnish with toasted sesame seeds if desired.

   ⏱️ 1 minute
8. 8

   Optional additions: For a cheesy finish, sprinkle shredded mozzarella cheese over the top during the last minute of cooking and cover briefly until melted. Alternatively, after finishing the Dak Galbi, push it to one side of the pan (or transfer to a clean pan) and add cooked rice, a little soy sauce, sesame oil, and chopped kimchi to make a delicious fried rice.

   ⏱️ 2-5 minutes

💡 Pro Tips

• ✓Dak Galbi is a popular dish for 'social cooking' or 'eating together' due to its communal serving style.
• ✓The key to authentic flavor is using both gochugaru and gochujang.
• ✓For a spicier kick, add more gochugaru or a pinch of cayenne pepper.
• ✓Don't overcook the vegetables; they should retain a slight crispness.

🔄 Variations

• Add shredded mozzarella cheese for a creamy, cheesy Dak Galbi.
• Substitute chicken with firm tofu or seafood (like squid or shrimp) for a vegetarian or seafood version.
• Include other vegetables like perilla leaves, carrots, or mushrooms.

🥗 Nutrition

Per serving