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Dakgalbi (Spicy Stir-Fried Chicken) in a cast iron pan.
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Dakgalbi (Spicy Stir-Fried Chicken)

A recipe for Dakgalbi (Spicy Stir-Fried Chicken) from the cookbook, A Day in Seoul! This one-pan meal is packed with chicken, rice cakes, vegetables, and a vibrant gochujang sauce.
Course Main
Cuisine Korean
Keyword cabbage, carrot, chicken, gochugaru, gochujang, Korea, Korean, meat, napa cabbage, rice cake
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time: 30 minutes
Total Time 1 hour 10 minutes
Servings 2 Servings

Ingredients

  • 600 grams (1 pound 5 ounces) boneless chicken thighs or breasts
  • 1 tablespoon mirim Korean cooking rice wine
  • vegetable oil for stir-frying
  • 100 grams (3 1/2 ounces) wombok Chinese cabbage, cut into bite-sized pieces
  • 1/2 white onion sliced lengthways about 1 centimeter (1/2 inch) thick
  • 1/2 carrot sliced into half-moons about 1 centimeter (1/2 inch) thick
  • 10 pieces tteokbokki-tteok cylindrical rice cakes, optional
  • 1 spring onion scallion, sliced diagonally
  • toasted sesame seeds for sprinkling

Marinade:

  • 60 milliliters (1/4 cup) jin ganjang Korean soy sauce
  • 2 tablespoons gochujang Korean chilli paste
  • 2 tablespoons gochugaru Korean chilli flakes
  • 2 tablespoons mirim Korean cooking rice wine
  • 1 tablespoon oligo syrup
  • 1 tablespoon white sugar
  • 1 tablespoon minced garlic
  • finely ground black pepper to taste

Instructions

  • Cut the chicken into bite-sized cubes. Place in a bowl, sprinkle with the mirim and mix gently to coat.
  • Leave to marinate for 5 minutes.
  • In a separate bowl, combine the marinade ingredients. Mix well until a smooth sauce forms.
  • Add the marinade to the chicken and mix well, ensuring all the chicken pieces are evenly coated. Cover and leave to marinate in the fridge for at least 30 minutes.
  • Heat a wok over medium heat. Add a drizzle of vegetable oil.
  • Add the marinated chicken and begin to stir-fry, reducing the heat to medium-low if the sauce starts to burn. If it seems too dry or is sticking, add a small amount of water (1-2 tablespoons) to prevent burning.
  • Cook slowly for about 10 minutes, turning now and then, until the chicken is about 80 percent cooked through.
  • Add the cabbage, onion, carrot and rice cakes, if using. Add a small amount of water (2-3 tablespoons) to help the vegetables cook. Mix together well and continue to stir-fry for 5-10 minutes until the cabbage is tender, and the sauce has reduced and thickened.
  • Add the spring onion and stir-fry for another minute or two, until the spring onion is tender-crisp.
  • Transfer to a serving platter, sprinkle with sesame seeds and serve with warm freshly cooked rice. Kimchi and mildly flavored side dishes such as Gyeran-mari (rolled omelette), Gyeranjjim (steamed egg custard), and Gim gui (toasted seaweed sheets) would also be lovely accompaniments.