Description
Authentic Dakgalbi is a popular Korean spicy chicken stir-fry dish featuring tender diced chicken thighs, chewy Korean rice cakes, sweet potato wedges, cabbage, and perilla leaves, all cooked together in a flavorful, spicy gochujang-based sauce. This recipe also includes a delicious crispy dakgalbi fried rice made from leftover sauce and rice, making it a complete and satisfying meal perfect for sharing.
Ingredients
Dakgalbi Sauce
- 3 tbsp Korean chili paste (gochujang)
- 2 tbsp soy sauce
- 2 tbsp Korean chili flakes (gochugaru)
- 2 garlic cloves (minced)
- 2 tsp curry powder
- 1 tsp ginger powder
- 2 tbsp sweet rice wine (mirim)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp pepper
- 1 tbsp Korean corn syrup (mulyeot) (optional)
Main Ingredients
- 1 lb (450 g) boneless, skinless chicken thigh (diced)
- 2 tbsp oil (for cooking)
- 1/2 lb (225 g) Korean rice cake sticks
- 1/4-1/2 green cabbage (diced)
- 8-10 perilla leaves (sliced)
- 1/2 large onion (sliced)
- 1 medium sweet potato (sliced into 1/4-inch thick wedges)
- 2-4 tbsp water (for stir-frying)
- 1 tbsp toasted sesame seeds (to garnish)
For Dakgalbi Fried Rice
- 1 tbsp oil (for frying rice)
- 2 cup cooked rice
- 1 tbsp reserved dakgalbi sauce
- 2 handful crumbled roasted seaweed
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the Dakgalbi Sauce: In a small bowl, combine all the sauce ingredients including gochujang, soy sauce, chili flakes, minced garlic, curry powder, ginger powder, sweet rice wine, sugar, sesame oil, pepper, and optional Korean corn syrup. Mix well. Set aside one tablespoon of this sauce for later use in making fried rice.
- Soak Rice Cakes: Soak the Korean rice cake sticks in water for 10 minutes to soften them slightly, then drain thoroughly before cooking.
- Start Stir-Frying Dakgalbi: Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat. Arrange the diced chicken, sliced vegetables (cabbage, onion, sweet potato wedges), rice cakes, and half of the sliced perilla leaves in the skillet. Drizzle the prepared dakgalbi sauce over everything.
- Cook the Dakgalbi: Once you hear a loud sizzle, begin tossing and stir-frying the ingredients to combine. Continue to cook for about 6-7 minutes until the chicken is fully cooked through and the rice cakes and sweet potatoes are tender. If the mixture starts sticking to the skillet, add 2 tablespoons of water (or more as needed) to loosen the sauce for even cooking.
- Add Remaining Perilla Leaves: Toward the end of cooking, incorporate the remaining perilla leaves into the stir-fry. Sprinkle toasted sesame seeds on top and serve immediately while hot.
- Prepare Dakgalbi Fried Rice: After finishing the dakgalbi, reduce heat to medium. Add 1 tablespoon of oil into the same skillet. Add cooked rice and the reserved tablespoon of dakgalbi sauce. Stir-fry to thoroughly coat the rice with the sauce and pan residue.
- Crisp the Rice: Press the rice gently against the bottom of the skillet, allowing it to crisp up for 2 minutes over medium heat without stirring.
- Finish the Fried Rice: When the rice has formed a golden, crispy layer and sticks to the skillet, drizzle sesame oil over the top. Sprinkle crumbled roasted seaweed and toasted sesame seeds. Toss everything together until evenly combined. Serve the dakgalbi fried rice immediately while hot and crispy.
Notes
- Using a cast iron skillet is ideal for even heat distribution and achieving the characteristic crispy texture on the fried rice.
- If Korean rice cakes are unavailable, try substituting with mochi or another chewy rice-based ingredient, but the texture may vary.
- Adjust the amount of chili paste and flakes according to desired spice level.
- Sweet rice wine (mirim) adds depth of flavor but can be omitted if unavailable.
- The optional Korean corn syrup adds subtle sweetness and gloss to the sauce but is not essential.
- Fresh perilla leaves add unique herbal notes; they can be substituted with basil or omitted if unavailable.
- For extra crispiness in fried rice, avoid overcrowding the pan and allow the rice to brown undisturbed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stir-Fry
- Method: Stir-Frying
- Cuisine: Korean
