📝 About This Recipe
Hailing from the lakeside city of Chuncheon, Dak-galbi is a legendary Korean dish known for its vibrant red hue, communal spirit, and addictive balance of sweet and spicy flavors. Tender chicken thighs are marinated in a complex gochujang-based sauce and stir-grilled alongside chewy rice cakes, sweet potatoes, and crunchy cabbage. It is a sensory masterpiece that transforms a simple meal into a sizzling, interactive celebration of Korean street food culture.
🥗 Ingredients
The Protein
- 1.5 lbs Boneless, skinless chicken thighs (cut into bite-sized 1-inch pieces)
The Signature Sauce
- 4 tablespoons Gochujang (Korean red chili paste)
- 3 tablespoons Gochugaru (Korean red chili flakes) (adjust for heat preference)
- 2 tablespoons Soy sauce (regular or dark soy sauce)
- 2 tablespoons Mirin (Rice wine)
- 2 tablespoons Granulated sugar (can substitute with honey)
- 3 tablespoons Garlic (minced very finely)
- 1 teaspoon Fresh ginger (grated)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Curry powder (the secret ingredient for authentic flavor)
Vegetables and Texture
- 1/2 head Green cabbage (roughly chopped into large squares)
- 1 medium Korean sweet potato (Goguma) (sliced into thin batons or rounds)
- 1 cup Garae-tteok (Korean rice cakes) (soaked in water for 20 minutes if frozen)
- 1 medium Yellow onion (sliced)
- 10-12 pieces Perilla leaves (roughly torn; essential for aroma)
- 4 stalks Green onions (cut into 2-inch lengths)
Finishing Touches
- 1 tablespoon Toasted sesame oil (drizzled at the end)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 tablespoons Vegetable oil (for the pan)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, grated ginger, curry powder, and black pepper until a thick, smooth paste forms.
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2
Add the bite-sized chicken pieces to the sauce bowl. Massage the marinade into the meat thoroughly. Cover and refrigerate for at least 30 minutes, though 2-4 hours is ideal for the deepest flavor penetration.
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3
Prepare your vegetables: chop the cabbage into 2-inch squares, slice the onion, and cut the sweet potato into 1/4 inch thick slices so they cook through at the same rate as the chicken.
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4
Heat a large, heavy-bottomed cast iron skillet or a traditional flat griddle over medium-high heat with 2 tablespoons of vegetable oil.
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5
Once the pan is shimmering, spread the cabbage, onions, and sweet potatoes across the bottom. Place the marinated chicken and any excess sauce right in the center.
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6
Let the chicken sear undisturbed for 2-3 minutes to develop a slight char, then begin stirring and tossing the ingredients together using two large spatulas.
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7
Add the rice cakes (tteok) to the pan. If the mixture looks too dry or starts to stick, add 2-3 tablespoons of water or dashi stock to create steam.
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8
Continue to cook for 10-12 minutes, stirring frequently. The cabbage will wilt and release moisture, creating a thick, glossy sauce that coats everything.
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9
Check the sweet potatoes; once they are fork-tender, the chicken should be fully cooked through.
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10
Toss in the green onions and the torn perilla leaves. Stir for just 1 minute until the perilla leaves are wilted and their unique fragrance is released.
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11
Turn off the heat. Drizzle the toasted sesame oil over the dish and sprinkle with toasted sesame seeds.
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12
Serve immediately in the skillet, keeping it on a portable burner if possible to maintain that signature sizzle.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy during the high-heat stir-frying. Don't skip the curry powder—it's the 'secret' used by famous Chuncheon restaurants to eliminate gaminess and add depth. If you love cheese, sprinkle a generous handful of mozzarella over the top in the last 2 minutes and cover with a lid until melted. Save about a cup of the cooked mixture in the pan at the end, add a bowl of steamed rice, some seaweed strips, and a little more sesame oil to make 'K-Bokkeumbap' (fried rice).
🍽️ Serving Suggestions
Serve with large red leaf lettuce or perilla leaves to make wraps (ssam). Pair with a side of cold, tart Dongchimi (radish water kimchi) to cleanse the palate between spicy bites. Accompany with Ssamjang (soybean paste dip) and raw garlic slices for extra punch. A chilled bottle of Soju or a crisp Korean lager perfectly balances the heat of the dish.