Name: Dak-galbi
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; 4 tbsp Gochujang (Korean red chili paste); 2 tbsp Gochugaru (Korean red chili flakes); 2 tbsp Soy sauce; 2 tbsp Sugar; 2 tbsp Minced garlic; 1 tsp Grated ginger; 1 cup Korean rice cakes (tteok); 2 cups Green cabbage, chopped; 1 medium Sweet potato, sliced into matchsticks; 10 leaves Perilla leaves, sliced

Poultry

Dak-galbi

Dak-galbi is a beloved Korean street food favorite featuring tender chicken thighs marinated in a bold, spicy-sweet gochujang sauce. Sizzled in a large pan with chewy rice cakes, sweet potatoes, and crunchy cabbage, it creates a vibrant, communal feast that is as fun to cook as it is to eat.

Prep

20m

Cook

25m

Serves

Calories

485kcal

Qty	Ingredient
1.3 lbs 600 g	Boneless skinless chicken thighs, bite-sized
4 tbsp 60 g	Gochujang (Korean red chili paste)
2 tbsp 12 g	Gochugaru (Korean red chili flakes)
2 tbsp 30 ml	Soy sauce
2 tbsp 25 g	Sugar
2 tbsp 30 g	Minced garlic
1 tsp 5 g	Grated ginger
1 cup 150 g	Korean rice cakes (tteok)
2 cups 200 g	Green cabbage, chopped
1 medium 150 g	Sweet potato, sliced into matchsticks
10 leaves 10 g	Perilla leaves, sliced

2 Method

Step 1. Prepare the marinade by whisking together the gochujang, gochugaru, soy sauce, sugar, garlic, and ginger in a large bowl.

Step 2. Add the chicken pieces to the marinade and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for better flavor.

Step 3. Heat a thin layer of oil in a large, flat-bottomed skillet or cast-iron pan over medium-high heat.

Step 4. Add the marinated chicken, sweet potatoes, and cabbage. Stir-fry for about 10-12 minutes, using a spatula to ensure nothing sticks to the pan.

Step 5. Once the chicken is nearly cooked through and the sweet potatoes are tender, add the rice cakes and perilla leaves.

Step 6. Continue to stir-fry for another 3-5 minutes until the rice cakes are soft and chewy. If the pan becomes too dry, add 2 tablespoons of water or broth.

Step 7. Serve immediately from the pan, ideally with lettuce wraps or a side of steamed rice.

·
For a smoky char, use a cast-iron skillet and let the chicken sit undisturbed for 1-2 minutes before stirring.
·
Add a handful of shredded mozzarella cheese on top at the very end for 'Cheese Dak-galbi'.
·
If your rice cakes are frozen, soak them in warm water for 10 minutes before adding to the pan.
·
Save the leftover sauce and bits in the pan to make fried rice by adding cooked rice, seaweed strips, and sesame oil.