Dakgalbi (닭갈비)

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

Servings: 4 servings

Country of Origin

Korea

A famous spicy stir-fry of boneless chicken marinated in gochujang sauce, cooked on a massive flat pan with green cabbage, sweet potatoes, chewy rice cakes (tteok), and perilla leaves.

Presentation & How It's Eaten

Cooked at the table on a large cast-iron skillet. Diners eat straight from the pan. Often finished by stir-frying remaining sauce with rice and mozzarella cheese at the end.

Ingredients

• 600g (1.3 lbs) boneless chicken thighs, bite-sized

• 3 cups green cabbage, coarsely chopped

• 1/2 sweet potato, sliced into matchsticks

• 1 cup cylindrical Korean rice cakes (Gungjung tteok)

• 1/2 onion, sliced

• 10 perilla leaves, chopped

• 2 tbsp vegetable oil

Dakgalbi Sauce:

• 3 tbsp gochujang (chili paste)

• 3 tbsp gochutgaru (chili flakes)

• 2 tbsp soy sauce

• 2 tbsp curry powder (secret ingredient)

• 2 tbsp rice wine

• 2 tbsp sugar

• 2 tbsp minced garlic

Step-by-Step Directions

1. Marinate Chicken: Mix sauce ingredients together. Combine 2/3 of sauce with chicken pieces; marinate 30 minutes.

2. Heat Skillet: Heat oil in a large, wide skillet or cast-iron pan over medium-high heat.

3. Stir-Fry Base: Add sweet potatoes, cabbage, onions, rice cakes, and remaining sauce. Cook for 5 minutes until veggies soften.

4. Add Chicken: Add marinated chicken into center of pan. Stir-fry everything together for 12–15 minutes until chicken is cooked through and sweet potatoes are soft.

5. Garnish: Scatter sliced perilla leaves over top right before serving.

Cooking Tips

• Add Curry Powder: A small tablespoon of yellow curry powder in the gochujang marinades gives traditional Dakgalbi its distinct restaurant-style umami punch.

Nutrition Facts

(Estimated per serving)

• Calories: ~490 kcal

• Total Fat: 16g

• Saturated Fat: 4g

• Cholesterol: 115mg

• Sodium: ~880mg

• Total Carbohydrates: 54g

• Dietary Fiber: 5g

• Sugars: 14g

• Protein: 32g