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Illustration: Dakgalbi, spicy stir-fried chicken
Korean recipe

Dakgalbi

Spicy stir-fried chicken

닭갈비 dakgalbi

Dakgalbi (닭갈비) is chicken in a spicy marinade, stir-fried with cabbage and sweet potato in a big pan. Chuncheon (춘천), in Gangwon Province, is the city most famous for it.

60 min3 servingsSpicy

Ingredients

14 ingredients

Can’t find a Korean ingredient? Use the substitute we suggest.

  • Boneless, skinless chicken thighs600 g
  • Cabbage1/4 head (300 g)
  • Sweet potato1 medium (200 g)

    At your store: A yellow or white fleshed sweet potato is closest. Orange ones work but turn softer.

  • Onion1
  • Green onions2 stalks
  • Kkaennip (깻잎), perilla leaves (optional)8 leaves

    At your store: Shiso leaves if you can find them, or basil. You can also leave them out.

  • Tteok (떡), rice cakes (optional)150 g

    At your store: Packaged potato gnocchi added at the end, or just leave them out.

  • Gochujang (고추장), Korean chili paste3 tbsp

    At your store: For each tablespoon: 2 tsp miso, 1 tsp sriracha or ground chili and 1/2 tsp honey. Miso is saltier, so taste and adjust.

  • Gochutgaru (고춧가루), Korean chili flakes1 to 2 tbsp

    At your store: Mexico: ground guajillo chile, with similar color and heat. Brazil: 4 parts sweet paprika to 1 part ground pimenta calabresa. Add heat little by little.

  • Soy sauce2 tbsp
  • Sugar1 tbsp
  • Minced garlic4 cloves
  • Grated ginger1 tsp
  • Vegetable oil1 tbsp

Steps

  1. Step 1:

    Cut the chicken into bite-size pieces and mix it with the gochujang, chili flakes, soy sauce, sugar, garlic and ginger.

  2. Step 2:

    Cover and refrigerate for at least 30 minutes, or overnight.

  3. Step 3:

    Cut the cabbage into large squares, the sweet potato into 5 mm half-moons, the onion into strips and the green onions into pieces.

  4. Step 4:

    Heat the oil in a large pan or wok over medium-high heat. Add the cabbage, sweet potato and onion, then the chicken with all its sauce on top.

  5. Step 5:

    Cook for 12 to 15 minutes, stirring often, until the chicken is cooked through and the sweet potato is tender. If it sticks, add 2 or 3 tbsp of water.

  6. Step 6:

    Add the tteok, green onions and perilla leaves cut into strips. Cook for 3 more minutes and serve.

Tip

In Korea, people often stir-fry rice in the leftover sauce at the end. A version with melted cheese on top is also popular; try mozzarella or Oaxaca cheese.

Sources