Spicy Korean Chicken Stir-fry OR Dakgalbi

20 mins Cook
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Dakgalbi is a popular Korean fowl stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang primarily based on highly spiced sauce. The city of Chuncheon is famous for the authentic Korean dakgalbi, and here is the recipe.


dak = chicken

galbi = rib

Although dakgalbi has not anything to do with chicken ribs, it’s named after how the chicken is made – grilled over the open flame much like Korean beef ribs are cooked. Chicken thighs are split and stir-fried with cabbage, rice cake, candy potato wedges, and perilla leaves with a gochujang-based totally highly spiced sauce. So it’s actually Korean spicy chicken stir-fry.

Here you get the exclusive recipe. Enjoy


Who are new to dakgalbi are amazed before everything by watching the dimensions of dakgalbi pan, the extent of the food, and how it’s cooked after they see it inside the restaurants. A big carbon steel griddle is piled up with chicken and different ingredients. Then it is added to the dining table with a hole within the centre. A charcoal grill is living underneath.

The griddle (dakgalbi pan) is placed over the heat and the dish begins to sizzle right away. The server will begin tossing the entirety inside the griddle busily proper at your desk until the whole thing is nicely cooked and tender. Soon this spicy fowl stir-fry is ready to serve and those rush to enjoy the dish while it’s too hot.


  1. Use a large wok or frying pan which has enough room to stir-fry everything all at once – preferably iron made or carbon steel to retain the heat.
  2. It’s fun to cook dakgalbi right at the table so that people can share hot food right away. To do so, use a portable burner on the table.
  3. If you decide to make the fried rice at the end, try pressing down the rice in the skillet over medium heat when finished stir-frying, so that it creates a crust rice layer (nurungji) on the bottom.
Spicy Korean Chicken Stir-fry (Dakgalbi)

Spicy Korean Chicken Stir-fry (Dakgalbi)

Dakgalbi is a popular Korean fowl stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang primarily based on highly spiced sauce. The city of Chuncheon is famous for the authentic Korean dakgalbi, and here is the recipe.
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 lb boneless, skinless chicken thigh, diced

  • 2 tbsp oil

  • 1/2 lb Korean rice cake sticks

  • 1/4-1/2 green cabbage, diced

  • 8-10 perilla leaves + more, sliced

  • 1/2 large onion, sliced

  • 1 medium sweet potato, sliced into 1/4-inch thick wedges

  • 2 tbsp oil

  • 2-4 tbsp water

  • 1 tbsp toasted sesame seeds , to garnish

  • 3 tbsp Korean chilli paste (gochujang)

  • 2 tbsp soy sauce

  • 2 tbsp Korean chilli flakes (gochugaru)

  • 2 garlic cloves, minced

  • 2 tsp curry powder

  • 1 tsp ginger powder

  • 2 tbsp rice wine

  • 1 tbsp sugar

  • 1 tbsp sesame oil

  • 1 tsp pepper

  • 1 tbsp Korean corn syrup (mulyeot), optional



Step 1

Make the sauce; mix all the ingredients in a small mixing bowl.

Step 2

Toss the chicken pieces with 1/2 the sauce in a mixing bowl and keep aside.

Step 3

Soak rice cakes in water for 10 mins and drain. cube chicken thighs into chunk length pieces. dice cabbage and slice the onion and perilla leaves. For sweet potatoes, attempt to cut into skinny wedges or matchsticks.

Step 4

Drizzle 2 tablespoons of oil in a massive frying pan, set chicken, cabbage, rice cake, sweet potato wedges, onion, and half of the sliced perilla leaves inside the skillet. Drizzle the sauce over the top and put it on medium-high heat.

Step 5

When it starts to make a noisy sizzling sound, begin tossing everything to mix. Stir-fry until the chicken is absolutely cooked, and the rice cake and sweet potatoes are tender, approximately 6-7 minutes. If your meals appear to be sticking an excessive amount to the pan, add 2-three tablespoons of water to create steam to release the sauce on the pan and to cook lightly.
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