Name: Dakgalbi Spicy Stir-Fried Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.3 lbs Boneless skinless chicken thighs, bite-sized; 3 tbsp Gochujang (Korean red pepper paste); 3 tbsp Gochugaru (Korean red pepper flakes); 2 tbsp Soy sauce; 2 tbsp Granulated sugar; 2 tbsp Minced garlic; 1 tsp Grated ginger; 1 tsp Korean curry powder; 2 tbsp Mirin (rice wine); 3 cups Green cabbage, roughly chopped; 1 medium Korean sweet potato, sliced into rounds; 1 cup Korean rice cakes (tteokbokki-tteok); 10 leaves Perilla leaves, sliced; 1 tbsp Toasted sesame oil

"Experience the bold and vibrant flavors of Chuncheon with this authentic Dakgalbi recipe. Tender chicken thighs are marinated in a sweet and spicy gochujang sauce, then stir-fried to perfection with fresh cabbage, sweet potatoes, and chewy rice cakes."

1 Ingredients

Qty	Item
1.3 lbs 600 g	Boneless skinless chicken thighs, bite-sized
3 tbsp 45 g	Gochujang (Korean red pepper paste)
3 tbsp 18 g	Gochugaru (Korean red pepper flakes)
2 tbsp 30 ml	Soy sauce
2 tbsp 25 g	Granulated sugar
2 tbsp 30 g	Minced garlic
1 tsp 5 g	Grated ginger
1 tsp 2 g	Korean curry powder
2 tbsp 30 ml	Mirin (rice wine)
3 cups 250 g	Green cabbage, roughly chopped
1 medium 150 g	Korean sweet potato, sliced into rounds
1 cup 150 g	Korean rice cakes (tteokbokki-tteok)
10 leaves 20 g	Perilla leaves, sliced
1 tbsp 15 ml	Toasted sesame oil

2 Instructions

In a medium bowl, combine gochujang, gochugaru, soy sauce, sugar, garlic, ginger, curry powder, and mirin to create the marinade paste.

Add the bite-sized chicken thighs to the paste and mix well. Let marinate for at least 30 minutes in the refrigerator.

Prepare the vegetables by chopping the cabbage, onion, scallions, and slicing the sweet potato into thin half-moons or rounds.

Heat a large flat skillet or wok over medium-high heat with a tablespoon of cooking oil. Add the marinated chicken, sweet potatoes, and onions.

Stir-fry for about 5 to 7 minutes until the chicken starts to brown. Add the cabbage and rice cakes.

Continue to cook for another 10-15 minutes, stirring frequently. If the pan looks too dry or the sauce starts to burn, add a small splash of water (2-3 tablespoons).

Once the chicken is cooked through and the sweet potatoes are tender, stir in the sliced perilla leaves and sesame oil.

Serve immediately with lettuce leaves for wrapping. Optional: Leave some sauce at the end to mix with rice and seaweed for the ultimate Korean fried rice finish.

·
Do not skip the curry powder; it is the secret ingredient in authentic Chuncheon-style Dakgalbi that provides a deep, aromatic undertone.
·
Using a cast iron skillet or a heavy-bottomed flat pan helps create a slight char on the chicken and rice cakes which adds great flavor.
·
If your rice cakes are frozen, soak them in warm water for 10 minutes before adding them to the pan to ensure they soften properly.
·
For the best texture, use boneless chicken thighs instead of breasts, as they remain juicy during the high-heat stir-frying process.

? Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can, but chicken breast dries out faster. If using breast meat, be careful not to overcook it and consider slicing it thinner.

What can I substitute for perilla leaves?

If you cannot find perilla leaves, you can substitute with a mix of fresh basil and a little mint, though the flavor profile will be slightly different.

Is Dakgalbi very spicy?

It has a noticeable kick. You can control the heat by reducing the amount of gochugaru (pepper flakes), though the gochujang (paste) is essential for the flavor base.

What do I do with the leftovers?

The most traditional way to eat leftovers is to chop the remaining chicken and vegetables, add cooked rice, seaweed strips, and a little more sesame oil to the pan to make a delicious fried rice.

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