📝 About This Recipe
Originating from the lakeside city of Chuncheon, Dakgalbi is a beloved Korean classic that brings people together around a communal grill. This vibrant dish features tender chunks of chicken marinated in a complex, spicy-sweet gochujang sauce, then stir-fried with chewy rice cakes, sweet potatoes, and crunchy cabbage. It is a masterclass in texture and bold umami flavors, perfect for a lively dinner party or a cozy family meal.
🥗 Ingredients
Main Ingredients
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 3 cups Green Cabbage (roughly chopped into 2-inch squares)
- 1 medium Korean Sweet Potato (Goguma) (peeled and sliced into thin half-moons)
- 1 cup Korean Rice Cakes (Tteokbokki-tteok) (soaked in cold water for 15 minutes)
- 1 medium Yellow Onion (sliced)
- 10-12 pieces Perilla Leaves (roughly torn or sliced)
- 3 stalks Scallions (cut into 2-inch lengths)
The Signature Spicy Sauce
- 4 tablespoons Gochujang (Korean Red Chili Paste)
- 3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Soy Sauce
- 2 tablespoons Mirin (Rice Wine)
- 2 tablespoons Minced Garlic (about 5-6 cloves)
- 1 teaspoon Minced Ginger
- 1.5 tablespoons Sugar
- 1 tablespoon Toasted Sesame Oil
- 1/4 teaspoon Black Pepper (freshly ground)
For Finishing
- 2 tablespoons Vegetable Oil
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 cup Mozzarella Cheese (optional, for melting over the top)
👨🍳 Instructions
-
1
In a medium mixing bowl, whisk together all the 'Signature Spicy Sauce' ingredients (gochujang, gochugaru, soy sauce, mirin, garlic, ginger, sugar, sesame oil, and black pepper) until smooth.
-
2
Add the bite-sized chicken pieces to the sauce. Massage the marinade into the meat with your hands (wear a glove if preferred) or a spatula. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
-
3
Prepare your vegetables: chop the cabbage, slice the sweet potato, onion, and scallions. Drain the soaked rice cakes and pat them dry.
-
4
Heat a large, heavy-bottomed skillet or a flat griddle over medium-high heat. Add 2 tablespoons of vegetable oil.
-
5
Layer the cabbage, sweet potatoes, and onions at the bottom of the pan first. This creates a bed for the chicken and prevents sticking.
-
6
Place the marinated chicken (and all the excess sauce) in the center on top of the vegetables.
-
7
Let it cook undisturbed for 2-3 minutes until the vegetables start to soften and release moisture.
-
8
Using two large spatulas, start stir-frying everything together. Toss the chicken and vegetables vigorously to coat everything in the sauce.
-
9
Add the rice cakes and continue to stir-fry for about 10-12 minutes. If the pan looks too dry or the sauce starts to burn, add 2-3 tablespoons of water or chicken stock.
-
10
Check the sweet potatoes; once they are fork-tender and the chicken is fully cooked through, add the scallions and torn perilla leaves.
-
11
Stir-fry for another 1-2 minutes until the perilla leaves are wilted and fragrant.
-
12
Optional: If using cheese, sprinkle the mozzarella over the top, cover the pan with a lid for 1 minute until melted, then remove from heat.
-
13
Garnish with toasted sesame seeds and serve immediately while sizzling hot.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy during the high-heat stir-fry. Don't skip the perilla leaves—they provide a unique, minty-anise aroma that is essential for an authentic Dakgalbi flavor. Slice the sweet potatoes thinly (about 1/4 inch) so they cook at the same rate as the chicken. If you have leftovers, finely chop them, add a bowl of steamed rice and some seaweed strips to the pan, and make 'Dakgalbi Fried Rice'. For a smokier flavor, use a cast-iron skillet to get a bit of char on the cabbage and rice cakes.
🍽️ Serving Suggestions
Serve with fresh lettuce leaves or perilla leaves to make wraps (Ssam) with a dollop of Ssamjang. Pair with a cold bowl of Dongchimi (radish water kimchi) to cleanse the palate and cool the spice. Enjoy with a chilled bottle of Soju or a light Korean lager to balance the heat. Serve with a side of pickled radish (Danmuji) for a sweet and crunchy contrast. Always finish the meal by stir-frying rice in the remaining sauce left in the pan.