📝 About This Recipe
Originating from the lakeside city of Chuncheon in the 1960s, Dakgalbi is a beloved Korean soul food known for its communal spirit and bold, punchy flavors. This vibrant stir-fry features tender chicken thighs marinated in a complex, spicy-sweet gochujang sauce, tossed with chewy rice cakes, sweet potatoes, and crunchy cabbage. It is a masterpiece of textures and heat, traditionally cooked on a large round griddle right at the table for an unforgettable dining experience.
🥗 Ingredients
The Chicken
- 1.5 lbs Boneless, skinless chicken thighs (cut into bite-sized 1-inch chunks)
The Signature Sauce
- 4 tablespoons Gochujang (Korean chili paste)
- 3 tablespoons Gochugaru (Korean chili flakes) (adjust for heat preference)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin (Rice wine)
- 3 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Brown sugar
- 1/2 teaspoon Curry powder (the secret ingredient for authentic Chuncheon flavor)
- 1/4 teaspoon Black pepper (freshly ground)
The Stir-Fry Essentials
- 1/2 head Green cabbage (roughly chopped into large squares)
- 1 medium Korean sweet potato (sliced into 1/2-inch thick batons)
- 1 cup Korean rice cakes (Tteokbokki-tteok) (soaked in water if frozen)
- 1 medium Yellow onion (sliced)
- 4 stalks Green onions (cut into 2-inch lengths)
- 10-12 leaves Perilla leaves (sliced into strips)
- 2 tablespoons Vegetable oil
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, minced garlic, grated ginger, brown sugar, curry powder, and black pepper until a thick, uniform paste forms.
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2
Add the chicken chunks to the sauce bowl. Massage the marinade into the meat thoroughly. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for maximum flavor penetration.
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3
While the chicken marinates, prep your vegetables. Ensure the cabbage is in large bite-sized pieces, as it will wilt significantly during cooking.
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4
Heat a large, heavy-bottomed cast iron skillet or a flat-bottomed wok over medium-high heat with 2 tablespoons of vegetable oil.
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5
Layer the cabbage, onions, and sweet potatoes in the pan first. Place the marinated chicken directly on top of the vegetables.
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6
Allow it to cook undisturbed for 3-4 minutes. This lets the vegetables release their moisture, which prevents the spicy sauce from burning.
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7
Begin stirring the mixture with a large spatula. Break up the chicken pieces and ensure they are making contact with the hot surface of the pan.
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8
Add the rice cakes and green onions. Continue to stir-fry for another 10-12 minutes. If the pan looks too dry or the sauce begins to stick, add 2-3 tablespoons of water or chicken stock.
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9
Check the sweet potatoes for doneness by piercing them with a fork. Once they are soft and the chicken is fully cooked through, the dish is nearly ready.
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10
Toss in the sliced perilla leaves during the last minute of cooking. Their unique anise-like aroma is essential for an authentic Dakgalbi profile.
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11
Turn off the heat and give everything one final toss. The sauce should be thick, glossy, and coating every ingredient perfectly.
💡 Chef's Tips
Don't skip the curry powder; it provides a subtle earthy depth that defines the restaurant-style flavor profile. Use chicken thighs rather than breasts, as they stay juicy under the high heat of the stir-fry. If using frozen rice cakes, soak them in room temperature water for 20 minutes before cooking to ensure they soften properly. For a 'Cheese Dakgalbi' variation, create a well in the center of the pan at the end, fill it with shredded mozzarella, and cover until melted. Save about 1/4 of the sauce and some bits of chicken/veg at the end to make 'K-Bokkeumbap' (fried rice) directly in the pan.
🍽️ Serving Suggestions
Serve with large lettuce leaves (Sangchu) or perilla leaves to make wraps with the chicken. Provide a side of Ssamjang (Korean soybean paste dip) and raw garlic slices for the wraps. A cold bowl of Dongchimi (radish water kimchi) is the perfect palate cleanser for the spicy heat. Pair with a chilled Korean lager or Soju to balance the bold, savory flavors. Finish the meal by stir-frying leftover rice, seaweed strips, and sesame oil in the remaining sauce.