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Korean Chicken Dak Galbi

Spicy Korean Chicken Dak Galbi That Will Wow Your Taste Buds

Experience the fusion of flavors in this Korean Chicken Dak Galbi, guaranteed to impress your taste buds with its spicy gochujang and savory ingredients.
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Prep Time 15 minutes
Cook Time 10 minutes
Soaking Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1 pound Boneless, Skinless Chicken Thighs Main protein
  • 2 cups Green Cabbage Can swap with napa cabbage
  • 1 medium Onion Use yellow, white, or red
  • 1 medium Sweet Potato Can substitute with carrots or regular potatoes
  • Optional Perilla Leaves Can substitute with basil or mint
For the Sauce
  • 3 tablespoons Gochujang (Korean Chili Paste) Brings heat and sweetness
  • 2 tablespoons Soy Sauce Opt for tamari for gluten-free
  • 1 tablespoon Korean Chili Flakes (Gochugaru) Adjust based on spice level
  • 4 cloves Garlic Can use garlic powder if needed
  • 1 teaspoon Curry Powder Adjust or omit based on taste
  • 2 tablespoons Sweet Rice Wine (Mirin) Can mix sugar and water as substitute
  • 1 tablespoon Sugar Honey or agave can be used
  • 1 tablespoon Sesame Oil Can swap with olive oil
For Finishing Touches
  • 1 cup Korean Rice Cake Sticks Soak for 10 minutes
  • 1 tablespoon Sesame Seeds For garnishing

Equipment

  • Large cast iron skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Sauce: Combine gochujang, soy sauce, garlic, curry powder, sweet rice wine, sugar, and Korean chili flakes in a mixing bowl until smooth. Set aside one tablespoon.
  2. Soak Rice Cakes: Place the Korean rice cake sticks in a bowl of water for 10 minutes to soften, then drain.
  3. Assemble in Skillet: Heat a large skillet, coat with oil, then layer chicken, onions, sweet potatoes, cabbage, and rice cakes. Sprinkle half of the perilla leaves.
  4. Cook: Drizzle sauce over everything and stir to coat. Cook for 6-7 minutes until chicken is cooked and veggies are tender. Add water if sauce thickens too much.
  5. Finishing Touches: Add remaining perilla leaves and sprinkle sesame seeds before removing from heat.
  6. Fried Rice (Optional): Add cooked rice to skillet after dak galbi, stir with leftover sauce, and crisp for 2 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 40mgCalcium: 50mgIron: 1.5mg

Notes

Use boneless, skinless chicken thighs for the best flavor and juiciness. Soak rice cake sticks for desired texture. Adjust gochujang based on heat preference.

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