Dak-galbi (Spicy Stir-fried Chicken)

Name: Dak-galbi (Spicy Stir-fried Chicken)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Ingredients: 600 g Boneless chicken thigh; 0.25 head Cabbage; 1 Sweet potato; 1 Onion; 1 stalk Green onion; 1 handful Rice cakes (tteok); 10 Perilla leaves; 3 tbsp Gochujang; 2 tbsp Gochugaru (chili powder); 2 tbsp Soy sauce; 1.5 tbsp Minced garlic; 0.5 tsp Minced ginger; 1 tbsp Sugar; 1 tbsp Corn syrup; 2 tbsp Cooking wine; 0.5 tbsp Curry powder; Black pepper

Chuncheon-style spicy chicken: gochujang-marinated thigh meat stir-fried on a big hot pan with cabbage, sweet potato, and rice cakes. Finish with melted cheese, or fry rice in the leftover sauce for round two.

Ingredients

3servings

Boneless chicken thigh · bite-size600 g
Cabbage0.25 head
Sweet potato1
Onion1
Green onion1 stalk
Rice cakes (tteok) · optional1 handful
Perilla leaves10
Sauce
Gochujang3 tbsp
Gochugaru (chili powder)2 tbsp
Soy sauce2 tbsp
Minced garlic1.5 tbsp
Minced ginger0.5 tsp
Sugar1 tbsp
Corn syrup1 tbsp
Cooking wine2 tbsp
Curry powder · Chuncheon style, optional0.5 tbsp
Black pepper · a pinch

Steps

Cut the chicken thigh into bite-size pieces. If you mind the gamey smell, soak in milk or rice wine for 10 minutes, then rinse.
⏲ 10 min
Mix all the sauce ingredients, coat the chicken thoroughly, and marinate for at least 30 minutes.
⏲ 30 min
Cut the cabbage and onion into large chunks, slice the sweet potato thin, slice the green onion on the diagonal, and julienne the perilla leaves.
Heat a wide pan over high heat with a little oil and sear the marinated chicken until the surface is cooked.
⏲ 5 min
Add the sweet potato, cabbage, onion, and rice cakes, cover, and stir-fry until the vegetables soften and the chicken is cooked through.
⏲ 10 min
Add the green onion and perilla, toss once more, then finish with sesame oil and sesame seeds.
⏲ 2 min

Tips & Variations

Variations

Cheese dak-galbi: Pile mozzarella over the finished stir-fry and let it melt for dipping.
Dak-galbi fried rice: Fry rice with dried seaweed flakes and sesame oil in the leftover sauce.
With makguksu: Serve Chuncheon-style alongside cold buckwheat noodles.
Brothy dak-galbi: Add a little stock and simmer it like a hot pot.

Tips

Use thigh meat — it stays juicy and tender; breast turns dry.
Marinate at least 30 minutes so the flavor and color soak all the way in.
A little curry powder is the secret savory note in Chuncheon-style dak-galbi.
Slice the sweet potato thin so it cooks in step with the chicken.
Go in twice: melted cheese or fried rice at the end makes it taste like the real dak-galbi shops.

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