Easy Dakgalbi Recipe (Korean Spicy Stir-Fried Chicken)

 

 Korean Dakgalbi (Spicy Stir-Fried Chicken)

Meta Description: Learn how to make authentic Korean Dakgalbi at home! Our easy recipe features spicy marinated chicken, vegetables, and rice cakes in one pan. Perfect with melted cheese!

 📝 Recipe Content

Prep Time: 20 minutes (+30 minutes marinating)
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 3-4
Spice Level: 🔥🔥🔥
Calories: 380 per serving

Ingredients:

For the Chicken & Marinade:

• 500g boneless chicken thighs, cut into bite-sized pieces

• 3 tbsp gochujang (Korean red pepper paste)

• 2 tbsp gochugaru (Korean red pepper flakes)

• 2 tbsp soy sauce

• 1 tbsp minced garlic

• 1 tbsp grated ginger

• 2 tbsp rice syrup or honey

• 1 tbsp sesame oil

• Black pepper to taste

For the Vegetables & Add-ins:

• 1 sweet potato, sliced into thin rounds

• 1 onion, sliced

• 2 carrots, cut into matchsticks

• 1/2 cabbage, chopped

• 2 green peppers, sliced

• 200g Korean rice cakes (tteok)

• 1 cup mozzarella cheese (optional, for cheese dakgalbi)

• 2 green onions, chopped

• 1 tbsp sesame seeds

Instructions:

1. Marinate Chicken:

   • In a large bowl, mix all marinade ingredients

   • Add chicken pieces and coat thoroughly

   • Marinate for at least 30 minutes (or overnight for best flavor)

2. Prepare Pan:

   • Heat a large non-stick pan or Korean stone pan over medium-high heat

   • Add 1 tbsp vegetable oil

3. Cook Vegetables:

• Add harder vegetables first (sweet potato, carrots)

• Stir-fry for 2 minutes, then add the remaining vegetables

• Cook for another 3 minutes until slightly softened

4. Combine and Cook:

   • Add marinated chicken to the pan

   • Add rice cakes and 1/4 cup of water

   • Stir everything together, cover, and cook for 8-10 minutes

   • Stir occasionally to prevent sticking

5. Final Touches:

• If making cheese dakgalbi, create a space in the center and add mozzarella

• Cover and cook until cheese melts (2-3 minutes)

• Garnish with green onions and sesame seeds

• Serve immediately from the pan

💡 Chef's Notes & Tips

• Traditional vs Modern: Authentic dakgalbi doesn't include cheese, but the cheese version is extremely popular in Korea now

• Rice Cake Tip: Soak frozen rice cakes in warm water for 10 minutes before using

• Spice Control: Reduce gochugaru for a milder version, increase for extra heat

• One-Pan Meal: Serve directly from the pan for an authentic Korean street food experience

• Perfect Pairing: Serve with kimchi and cold beer or Korean rice wine (makgeolli)

❓ FAQ Section

Q: What does "dakgalbi" mean?
A: "Dak" means chicken, and "galbi" refers to the ribs, though this dish typically uses boneless chicken.

Q: Can I make this without gochujang?
A: Gochujang is essential for authentic flavor, but you can mix ketchup with chili powder as a quick substitute.

Q: What's the best pan to use?
A: A large non-stick skillet works well, but a Korean stone pan (dolsot) creates the best crust.

Q: Can I add other proteins?
A: Yes! Shrimp, squid, or pork work well in this dish, too.