Dak-galbi

Nutrition · per serving

Steps

1. 1

   If the rice cakes are firm or refrigerated, soak them in warm water for 10 minutes while you prepare the other ingredients, then drain well. Cut the chicken, cabbage, sweet potato, onion, and spring onion as listed so everything cooks quickly and evenly.

   120 g Korean rice cakes (tteok), separated300 g boneless skinless chicken thighs, cut into bite-size pieces180 g green cabbage, cut into 3 cm pieces120 g sweet potato, peeled and sliced into 5 mm half-moons100 g onion, sliced40 g spring onion, cut into 4 cm lengths
2. 2

   In a bowl, mix the gochujang, gochugaru, soy sauce, rice syrup or honey, garlic, ginger, sesame oil, black pepper, and water into a smooth paste. Add the chicken and toss thoroughly to coat; a short 5-minute stand while the pan heats is enough for flavor in a quick version.

   45 g gochujang10 g gochugaru15 ml light soy sauce15 g rice syrup or honey12 g garlic, finely grated5 g ginger, finely grated10 ml sesame oil1 g black pepper30 ml water300 g boneless skinless chicken thighs, cut into bite-size pieces
3. 3

   Heat a wide heavy frying pan or sauté pan over medium-high heat. Add the neutral oil, then spread in the sweet potato and onion first. Cook for 2 minutes, stirring occasionally, to give the sweet potato a head start without burning the sauce later.

   10 ml neutral oil120 g sweet potato, peeled and sliced into 5 mm half-moons100 g onion, sliced
4. 4

   Add the marinated chicken and all of its sauce. Stir-fry for 3-4 minutes until the chicken loses most of its raw colour and the sauce begins to cling to the pan rather than look watery.

   300 g boneless skinless chicken thighs, cut into bite-size pieces45 g gochujang10 g gochugaru15 ml light soy sauce15 g rice syrup or honey12 g garlic, finely grated5 g ginger, finely grated10 ml sesame oil1 g black pepper30 ml water
5. 5

   Add the cabbage and drained rice cakes. Toss well, then reduce to medium heat, cover, and cook for 4 minutes. The trapped steam helps soften the cabbage and sweet potato while keeping the chicken juicy.

   180 g green cabbage, cut into 3 cm pieces120 g Korean rice cakes (tteok), separated
6. 6

   Uncover, add the spring onion, and stir-fry for 2-3 minutes more until the chicken is cooked through, the sweet potato is tender when pierced, and the rice cakes are soft and chewy. If the pan looks dry before the vegetables soften, add a splash of water; if too loose, cook uncovered briefly to reduce.

   40 g spring onion, cut into 4 cm lengths
7. 7

   Turn off the heat and let the dak-galbi sit for 1 minute so the sauce settles and coats evenly. Sprinkle with toasted sesame seeds and serve immediately, straight from the pan if you like.

   5 g toasted sesame seeds

Origin & History

Dak-galbi originated in Chuncheon, where it became famous as an affordable, boldly seasoned chicken dish cooked on a large iron plate. Unlike galbi made with ribs, this version uses chicken and vegetables stir-fried in a spicy gochujang-based sauce, and it remains a beloved shared meal across Korea.