Dakgalbi

Name: Dakgalbi
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg Chicken Thigh, boneless, skinless, cut into bite-size pieces; 1/2 medium Green Cabbage, half medium (about 600 g), roughly chopped; 1 medium Sweet Potato, about 300 g, peeled and sliced 5 mm thick; 1 small Onion, sliced; 4 Scallions, cut into 4–5 cm pieces; 200g Tteok (Korean Rice Cakes), soaked in warm water if firm; 8 leaves of Perilla Leaf, kkaennip, sliced; 1 tbsp Neutral Oil, for the pan; 4 tbsp Gochujang; 2 1/2 tbsp Gochugaru; 2 tbsp Soy Sauce; 2 tbsp Rice Wine, cheongju or mirin; 1 1/2 tbsp Sugar; 1 tbsp Corn Syrup, or honey; 4 cloves of Garlic, minced; 1 tsp Ginger, minced; 1/2 tsp Pepper (Black); 1 tbsp Sesame Oil; 1 tsp Sesame Seeds, toasted

Dakgalbi is a bold, comforting Korean stir-fry of spicy-sweet chicken, tender vegetables and chewy rice cakes, all caramelized together in a bright gochujang sauce. This one-pan dish delivers a satisfying contrast of textures—soft sweet potato, crisp cabbage, and melt-in-your-mouth chicken—finished with fresh herbs and toasty sesame. It’s perfect for a lively weeknight dinner or a shareable meal with friends.

Dakgalbi is a bold, comforting Korean stir-fry of spicy-sweet chicken, tender vegetables and chewy rice cakes, all caramelized tog... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

40 min

Price

1,74 €

Calories

930 kcal

one pot

high protein

comfort food

korean

Method

Prep everything

Cut the Chicken Thigh into bite-size pieces if needed. Roughly chop the Green Cabbage, peel and slice the Sweet Potato into 5 mm rounds, slice the Onion, cut the Scallion into 4–5 cm pieces, and thinly slice the Perilla Leaf. If the Tteok (Korean Rice Cakes) feel firm, cover them with warm water and soak for 10 minutes, then drain well while you finish the rest of the prep.

Mix the sauce

In a bowl, stir together Gochujang, Gochugaru, Soy Sauce, Rice Wine, Sugar, Corn Syrup, Garlic, Ginger, Pepper (Black), and Sesame Oil until the sauce is smooth, thick, and glossy.

Heat the pan

Set a large skillet or wide pan over medium-high heat and add the Neutral Oil. Let the oil heat until it shimmers and moves easily across the pan.

Cook the dakgalbi

Add the chicken and stir-fry for 3 minutes until the outside turns opaque. Pour in the sauce and keep tossing for 4 minutes so every piece is coated. Add the cabbage, sweet potato, onion, and tteok, then cook for 6 to 8 minutes, stirring often, until the chicken is cooked through, the sweet potato is tender, and the sauce looks thick and sticky.

Finish and serve

Toss in the Scallion and Perilla Leaf for the last 1 minute, just until the scallions brighten and the leaves wilt slightly. Transfer to a serving dish and sprinkle with the toasted Sesame Seeds if you like. Serve hot with rice or lettuce leaves.