Dak-galbi
Dak-galbi is a fiery, savory-sweet pan of tender chicken, chewy rice cakes, and vegetables glazed in a glossy red chili sauce. The cabbage turns silky, the sweet potato becomes softly sweet, and the sesame finish rounds out the dish with nutty aroma.
Ingredients
Chicken and vegetables
- 300 gboneless skinless chicken thighs, cut into bite-size pieces
- 180 ggreen cabbage, cut into 3 cm pieces
- 120 gsweet potato, peeled and sliced into 5 mm half-moons
- 100 gonion, sliced
- 120 gKorean rice cakes (tteok), separated
- 40 gspring onion, cut into 4 cm lengths
Dak-galbi sauce
- 45 ggochujang
- 10 ggochugaru
- 15 mllight soy sauce
- 15 grice syrup or honey
- 12 ggarlic, finely grated
- 5 gginger, finely grated
- 10 mlsesame oil
- 1 gblack pepper
- 30 mlwater
For the pan and finish
- 10 mlneutral oil
- 5 gtoasted sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best texture in a 30-minute recipe, slice the sweet potato thinly; thick chunks will need more time.
- •A wide pan is important: overcrowding causes steaming instead of the characteristic glossy stir-fry finish.
- •If you want it spicier, add an extra 3-5 g gochugaru; if milder, reduce the gochugaru to 5 g and add 10 ml more water.
- •Dak-galbi is excellent with steamed rice, perilla leaves, or a side of pickled radish, though these are not included in the nutrition estimate.
Background
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.
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