Dak Galbi

Nutrition · per serving

Steps

1. 1

   In a bowl, combine chicken breast, gochujang, soy sauce, garlic, ginger, gochugaru, honey, toasted sesame oil, and black pepper. Mix well until every piece is evenly coated, then let it marinate for 15 minutes while you prepare the vegetables. A short marinade is enough here because the chicken is sliced thinly.

   300 g chicken breast, sliced into thin bite-size pieces2 tbsp gochujang1 1/2 tbsp soy sauce3 cloves garlic, finely grated1 tsp fresh ginger, finely grated1 tbsp gochugaru1 tbsp runny honey1 tbsp toasted sesame oil1/4 tsp black pepper
2. 2

   If the rice cakes are firm, soak them in warm water for 10 minutes, then drain. This helps them soften evenly in the pan instead of staying chalky in the middle.

   180 g Korean rice cakes, separated if stuck together
3. 3

   Heat a large wide skillet or sauté pan over medium-high heat. Add neutral oil, then arrange the sweet potato in a single layer. Cook for 3 to 4 minutes, turning once, until it picks up a little colour on the edges. Starting with the sweet potato gives it a head start so it finishes at the same time as the chicken.

   1 tbsp neutral oil200 g sweet potato, peeled and cut into 1 cm half-moons
4. 4

   Add the onion and carrot, and stir-fry for 2 minutes until lightly softened. Add the marinated chicken and spread it out so it sears rather than steams. Cook for 3 minutes, stirring occasionally, until the chicken is mostly opaque but not fully done.

   1 medium onion, sliced1 small carrot, thinly sliced on the diagonal
5. 5

   Add the cabbage, rice cakes, and water. Toss well, reduce the heat to medium, and cover for 5 to 6 minutes. The trapped steam helps soften the cabbage, finishes the sweet potato, and turns the rice cakes pleasantly chewy.

   220 g green cabbage, cut into rough bite-size pieces180 g Korean rice cakes, separated if stuck together120 ml water
6. 6

   Uncover and stir-fry for another 3 to 4 minutes until the sauce thickens and clings to everything, the chicken is cooked through, and the sweet potato is tender when pierced with a knife. If the pan looks dry before the sweet potato is done, add a splash of water. Fold in the spring onions for the final minute to keep their colour fresh.

   3 spring onions, cut into 4 cm lengths
7. 7

   Transfer to a warm serving platter or bring the pan straight to the table for the classic look. Sprinkle with toasted sesame seeds and perilla leaves or shiso, if using. Serve immediately with steamed short-grain rice and lime wedges on the side, if you like a bright finish.

   2 tsp toasted sesame seeds4 leaves perilla leaves or shiso, thinly sliced, optional300 g cooked steamed short-grain rice, for serving2 wedges lime wedges, optional

Origin & History

Dak galbi originated in Chuncheon, South Korea, and became popular as a lively shared meal cooked in a large pan at the table. Despite the name, which literally refers to chicken ribs, the dish is usually made with marinated chicken, vegetables, and chewy rice cakes in a spicy gochujang-based sauce.