Dakgalbi (Spicy Stir-Fried Chicken)
A fiery, caramelised stir-fry of marinated chicken thighs with sweet potato, cabbage, and tteok in a bold gochujang sauce. A chunky, hearty Korean street food favourite from Chuncheon city.
Total Time
40 min
Prep
20 min
Cook
20 min
Servings
3
Cuisine
East Asian Korean
480kcal
Calories
34g
Protein
38g
Carbs
16g
Fat
4g
Fiber
How to Make It
- 1
Mix gochujang, gochugaru, soy sauce, sugar, garlic, ginger, and sesame oil into a marinade. Coat chicken pieces thoroughly. Marinate for at least 15 minutes.
- 2
Heat neutral oil in a wide pan or flat griddle over high heat. Add sweet potato slices and cook for 3 minutes on each side until slightly charred.
- 3
Add marinated chicken to the pan. Stir-fry over high heat for 5 minutes until chicken starts to colour.
- 4
Add cabbage and tteok. Continue stir-frying for another 5–7 minutes until chicken is cooked through and sauce caramelises.
- 5
Add spring onions in the last minute. Toss to combine.
- 6
Serve directly from the pan. Optional: add cooked rice to the remaining sauce at the end and stir-fry into a rice dish.
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