Dakgalbi Spicy Stir-Fried Chicken

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Dakgalbi is a beloved stir-fried chicken dish from Chuncheon, South Korea, where diced chicken is cooked tableside on a large flat pan with cabbage, sweet potato, and chewy rice cakes in a fiery gochujang sauce. It is hearty, communal, and intensely savory-sweet with a slow-building heat. This version brings that sizzling, smoky experience to a home kitchen using a wide skillet.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 44 gCarbs
• 5 gFiber
• 9 gSugar
• 36 gProtein
• 960 mgSodium
• 740 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 410 mcgVitamin A

Ingredients

For the spicy marinade

• 3 tablespoons gochujang (Korean red chili paste)
• 1.5 tablespoons gochugaru (Korean red pepper flakes)
• 3 tablespoons soy sauce
• 2 tablespoons mirin or Korean rice wine
• 1 tablespoon granulated sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil

For the stir-fry

• 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 8 oz (225 g) Korean rice cakes (tteok), soaked 20 minutes if frozen
• 1 small napa cabbage, core removed and roughly chopped (about 5 cups)
• 1 medium sweet potato (8 oz), peeled and sliced 1/4-inch thick
• 1 large yellow onion, sliced into half moons
• 4 scallions, cut into 2-inch lengths
• 2 tablespoons vegetable oil
• 1/4 cup water

Directions

1. In a large bowl, whisk together gochujang, gochugaru, soy sauce, mirin, sugar, garlic, ginger, and sesame oil until smooth. Add the chicken pieces and toss until thoroughly coated; cover and marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Heat the vegetable oil in a 12-inch cast-iron skillet or flat pan over medium-high heat until shimmering. Add the sweet potato slices and cook 2 to 3 minutes, turning once, until lightly browned on both sides.
3. Add the sliced onion to the pan and stir-fry 2 minutes until just beginning to soften. Push the vegetables toward the edges of the pan to clear a well in the center.
4. Add the marinated chicken along with all of its sauce to the center of the pan. Spread it into a single layer and sear undisturbed for 2 minutes, then stir-fry 4 to 5 minutes until the chicken is nearly cooked through and caramelized.
5. Add the soaked rice cakes, chopped cabbage, and 1/4 cup water. Toss everything together, reduce the heat to medium, and cover the pan. Cook 5 to 6 minutes until the cabbage wilts and the rice cakes are tender when pierced.
6. Uncover, increase the heat to medium-high, and stir-fry 2 to 3 minutes until the sauce thickens to a glossy, sticky coating and any remaining liquid has evaporated.
7. Stir in the scallions, cook 30 seconds more, and remove from the heat. Serve immediately, straight from the pan, with steamed short-grain rice and fresh lettuce leaves for wrapping if desired.

Cook’s Notes

• For an authentic cheese dakgalbi finish, top the cooked stir-fry with 1 cup of shredded mozzarella and let it melt under a lid for 1 minute before serving.
• Bone-in, skin-on chicken thighs can be substituted; increase the cooking time by 4 to 5 minutes and render the skin until crisp.
• Control the heat by scaling the gochugaru down to 1 tablespoon for a milder dish or up to 2 tablespoons for extra fire.
• A portable butane burner at the table mimics the Korean restaurant experience and keeps the dish sizzling throughout the meal.
• Leftovers keep in the refrigerator for up to 3 days and reheat beautifully in a hot dry skillet with a splash of water.

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