Dak Galbi (Korean Spicy Chicken Stir-Fry)

Tender chicken thighs, sweet potato, cabbage and Korean rice cakes stir-fried in a spicy, sweet and savoury gochujang marinade. Serve with Korean short-grain rice and kimchi, or enjoy traditionally as lettuce wraps.

Prep Time: 30 minutes
Cooking Time: 10–15 minutes
Total Time: 45 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish

Tags: Korean Recipes · Chicken Recipes · Spicy Recipes · Stir-Fry

Ingredients

For the Chicken

• 250g boneless chicken thigh fillets, thinly sliced into approximately 2-inch pieces
• 100g sweet potato, thickly julienned
• 40g white cabbage, cut into bite-sized pieces
• 1 small white onion, sliced
• 100g Korean rice cakes
• 1 spring onion, cut into approximately 2-inch pieces
• 2 tbsp oil
• A little water, if needed

For the Marinade

• 3 tbsp gochujang (Korean chilli paste)
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp soy sauce
• 1 tbsp honey or Korean corn syrup
• 2 tsp sugar
• ½ tbsp sesame oil
• ¼ tsp ground black pepper
• 3–4 cloves garlic, minced
• ½ tsp fresh ginger, grated

To Serve

• Cooked Korean short-grain rice or sushi rice
• Kimchi
• Lettuce leaves

Method

1. Marinate the chicken

Add the gochujang, gochugaru, soy sauce, honey or Korean corn syrup, sugar, sesame oil, black pepper, garlic and ginger to a large bowl.

Mix well.

Add the sliced chicken and toss until evenly coated.

Cover and leave to marinate for 30 minutes.

2. Start the stir-fry

Heat the oil in a large non-stick frying pan over medium-high heat.

Add the marinated chicken and stir-fry for 3–4 minutes.

3. Add the vegetables and rice cakes

Add the sweet potato, cabbage, onion and Korean rice cakes.

Stir everything together.

If the mixture starts to stick or looks too dry, add a small amount of water.

Cook for another 4–5 minutes, stirring regularly, until the vegetables begin to soften.

4. Finish cooking

Add the spring onion and stir-fry for another 1 minute.

Continue cooking until the chicken is fully cooked, the sweet potato is tender and the onion has softened.

5. Serve

Serve the spicy chicken stir-fry with cooked Korean short-grain rice and kimchi.

Alternatively, serve it traditionally as lettuce wraps. Place some rice, dak galbi and kimchi inside a lettuce leaf, wrap and eat.

Notes

• Control the heat: Reduce the gochujang or gochugaru for a milder version.
• Keep the chicken tender: Thinly sliced chicken thigh works particularly well because it stays moist during stir-frying.
• Don't let the rice cakes stick: Add a little water during cooking if the pan becomes too dry.
• For lettuce wraps: Use crisp lettuce leaves large enough to hold the rice, chicken and kimchi.
• Serving suggestion: Korean short-grain rice works particularly well because its sticky texture makes it easier to use in lettuce wraps.