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Korean dakgalbi Recipe

Korean · Main course · 45 min total

A spicy stir-fried chicken dish from Chuncheon, Korea, loaded with vegetables and chewy rice cakes in a gochujang-based sauce.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons gochugaru (Korean chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cups Napa cabbage, chopped
• 1 sweet potato, peeled and sliced into thin rounds
• 4 oz Korean rice cakes (tteok), soaked in water if hard
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon vegetable oil

Instructions

1. In a bowl, mix gochujang, gochugaru, soy sauce, mirin, sugar, garlic, ginger, and sesame oil to make the sauce.
2. Combine chicken with half the sauce; marinate 15 minutes.
3. Heat vegetable oil in a large skillet or wok over high heat. Add chicken and cook, stirring, until browned, about 5 minutes.
4. Add onion, cabbage, and sweet potato; stir-fry 3 minutes.
5. Add rice cakes and remaining sauce; stir-fry until vegetables are tender and rice cakes are soft, about 5-7 minutes. If too dry, add a splash of water.
6. Stir in green onions, cook 1 minute, then serve immediately.

Tips

• Serve with steamed rice and lettuce wraps for a traditional ssam experience.
• For extra heat, add more gochugaru or sliced fresh chili.
• Leftovers can be stir-fried with rice and cheese for dakgalbi bokkeumbap.

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