Description
Dak Galbi is a bold and flavorful Korean dish featuring marinated chicken stir-fried with gochujang, vegetables, and rice cakes. Known for its spicy-sweet kick and comforting, hearty texture, this dish is a favorite in Korean home cooking and restaurants. It’s perfect for sharing and can be made even better with cheese or wrapped in lettuce.
Ingredients
Scale
- 1 1/2 lbs boneless chicken thighs or breast, cut into bite-sized pieces
- 1 cup Korean rice cakes (tteok), soaked if needed
- 1 small cabbage, chopped
- 1 carrot, julienned
- 1 small sweet potato, thinly sliced
- 2 green onions, cut into 2-inch pieces
- 1 tbsp sesame oil (for finishing)
- For the Marinade/Sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey or corn syrup
- 2 tbsp rice wine or mirin
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp sesame oil
- Black pepper, to taste
Instructions
- In a bowl, mix all marinade ingredients. Add chicken and toss to coat. Marinate for at least 30 minutes.
- Heat a large skillet or pan over medium-high heat. Add marinated chicken and cook for 5 minutes.
- Add cabbage, carrot, sweet potato, rice cakes, and green onions. Stir-fry everything together, allowing the vegetables to soften and chicken to cook through (about 10–12 minutes).
- Drizzle with sesame oil and stir once more before serving.
- Serve with rice, perilla leaves, or lettuce wraps. Optional: top with mozzarella cheese and let it melt before serving.
Notes
- Soak rice cakes in warm water if they’re refrigerated or frozen. Adjust spice level by reducing gochugaru. Add mozzarella cheese for a popular cheesy variation.
Nutrition
- Calories: 450
- Sugar: 11g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
