Quick Answer
Dak galbi is a sizzling Korean stirfry made with bitesize chicken thighs, sweet potatoes, cabbage, rice cakes and a glossy gochujangbased sauce. Its ready in about 25minutes and delivers sweetspicy comfort thats perfect for a weeknight dinner or a casual gettogether.
Ingredients List
Core Ingredients
These are the heart of any authentic dak galbi recipe. Stick to the quantities below for a balanced flavor and texture.
- 500g boneless chicken thighs, cut into 2inch pieces
- 2cups Korean rice cakes (tteok), sliced into bitesize pieces (optional for a glutenfree swap)
- 1medium sweet potato, sliced thin on the diagonal
- 2cups green cabbage, roughly chopped
- cup perilla (kkaennip) leaves or fresh basil
Marinade
The sauce is what turns ordinary chicken into a korean spicy chicken recipe worth bragging about.
- 3Tbsp gochujang (Korean redpepper paste)
- 2Tbsp gochugaru (coarse red pepper flakes)
- 2Tbsp soy sauce (lowsodium if youre watching salt)
- 1Tbsp rice syrup, honey, or agave
- 1Tbsp minced garlic
- 1tsp grated ginger
- tsp freshly ground black pepper
- tsp sesame oil
Optional AddOns
Feel free to get creative. These variations let you explore everything from a cheesy comfort food to a noodleladen twist.
- Cheese dakgalbi recipe: cup shredded mozzarella or cheddar, added at the end.
- Dak galbi with noodles: swap rice cakes for sweetpotato dangmyeon (glass noodles).
- Vegan/Glutenfree: replace chicken with firm tofu, and rice cakes with zucchini strips.
Cooking Steps
Prep & Marinate
Start by whisking together all the marinade ingredients in a large bowl. Once its smooth, dump the chicken pieces in and give them a good toss. Cover and chill for at least 30minuteslonger (up to overnight) means deeper flavor, but were keeping it quick today.
Veggies & Rice Cakes
Heat a heavybottomed skillet or castiron wok over mediumhigh heat and drizzle in a tablespoon of neutral oil. Toss in the sweetpotato slices first; they need a few minutes to soften and caramelize. Then add the cabbage and perilla leaves, stirring until they just begin to wiltabout 2minutes. If youre using rice cakes, set them aside for the final step.
Add Chicken
Push the veggies to the side of the pan and spread the marinated chicken in a single layer. Let it sear without moving for roughly 2minutes; youll hear a satisfying sizzle that tells you a nice crust is forming. After that, stir everything together and cook for another 57minutes, until the chicken is about 70% done and the sauce starts to cling.
Finish & Cheese
Nows the moment to bring the rice cakes (or noodles) back into the party. Stir them in, splash any remaining sauce, and cover the pan for 45minutes. The heat will soften the rice cakes and thicken the glaze. If youre feeling indulgent, sprinkle the shredded cheese over the top, cover for an extra minute, and watch it melt into a gooey blanket.
Pro Tips
A graystone or wellseasoned castiron pan creates the signature smoky char that makes dak galbi unforgettable.
Finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds for an extra layer of nuttiness.
For a crispier texture, let the rice cakes sit uncovered for the last minute of cooking.
Nutrition Balance
Health Benefits
When you look past the fiery flavor, dak galbi offers a solid nutritional profile. The chicken supplies lean protein essential for muscle repair. Sweet potatoes give you betacarotene and fiber, while cabbage adds vitaminC and antioxidants. Capsaicinfound in gochujang and gochugaruhas been linked to a modest boost in metabolism and may help with appetite control (NIH study).
Risks & Tweaks
Spicy foods arent for everyone. If you have a sensitive stomach, reduce the amount of gochugaru or swap gochujang for a milder Korean BBQ sauce. Sodium can creep in through soy sauce, so opting for a lowsodium version or diluting it with a splash of water keeps the dish heartfriendly.
Substitutions
Want to keep it glutenfree? Replace traditional rice cakes with shirataki noodles or extra veggies. Looking for a lowerfat option? Skip the cheese or use a reducedfat mozzarella. Vegan? Swap chicken for firm tofu, double the veggies, and use a misobased gochujang to keep that umami punch.
Serving Ideas
Classic Sides
No Korean meal feels complete without banchantiny side dishes that add contrast. Think kimchi, pickled radish, and a bowl of steaming white rice. Wrap a spoonful of dak galbi in a lettuce leaf, add a dab of ssamjang, and youve got a bite thats both crunchy and saucy.
Drink Pairings
Pair the heat with something refreshing: soju, cold barley tea (boricha), or even a crisp Riesling. The slight sweetness of the wine balances the spiciness, while the tea cleanses the palate between bites.
Leftover Hacks
Got leftovers? Theyre a goldmine. Toss the chilled dak galbi into a hot pan with an extra splash of sauce for a quick fried rice, or fold it into soft tacos with a drizzle of mayo for a KoreanMexican mashup. You can also spread it over pizza dough, top with more cheese, and bake for a Koreanstyle pizza night.
Troubleshooting
Thin Sauce
If your glaze looks more like broth than glaze, increase the gochujang amount or whisk a teaspoon of cornstarch with cold water and stir it in. Let the mixture simmer uncovered for a minute or two; it will thicken nicely.
Dry Chicken
Overcooking is the usual culprit. Marinating for at least half an hour helps lock in moisture, and adding a spoonful of plain yogurt to the sauce can add tenderness. Also, keep the heat mediumhighnot scorchingto avoid drying the meat.
Crunchy Veggies
If the cabbage stays stiff, slice it uniformly and add a splash of water before covering the pan. The steam will soften the leaves without turning them mushy.
Bonus Video WalkThrough
Seeing the process in action can make a world of difference. Maangchis official dak galbi video walks you through each step, from marination to that final cheese melt. Pause whenever you need, and feel free to replay the cheeseadding momenttheres nothing quite like that stretchy goodness.
Conclusion
There you have it: a complete, friendly guide to mastering dak galbi. From gathering fresh ingredients to tweaking the spice level, you now hold the keys to a dish thats both comforting and exciting. Remember, the beauty of dak galbi lies in its flexibilitywhether you add cheese for extra indulgence, swap rice cakes for noodles, or keep it clean and lean, the core flavors stay deliciously bold.
Give the basic recipe a try tonight, then experiment with the variations that catch your eye. Have you discovered a favorite tweak, or maybe a secret side dish that pairs perfectly? Share your thoughts, ask questions, and keep the conversation cooking. Happy eating, and may your kitchen always be filled with the warm aroma of spicy Korean chicken!
FAQs
What cut of chicken works best for dak galbi?
Boneless, skin‑on chicken thighs are ideal because they stay juicy and absorb the spicy sauce beautifully.
Can I make dak galbi without rice cakes?
Yes! Substitute shirataki noodles, sweet‑potato dangmyeon (glass noodles), or simply add extra vegetables for a gluten‑free version.
How long should I marinate the chicken?
Marinate for at least 30 minutes; for deeper flavor, refrigerate up to overnight.
What side dishes (banchan) pair well with dak galbi?
Traditional accompaniments include kimchi, pickled radish, a simple cucumber salad, and steamed white rice or lettuce leaves for wrapping.
How can I adjust the heat level of the dish?
Reduce the gochugaru or use a milder gochujang for less spice, or add extra gochugaru and a pinch of Korean chili oil for extra heat.
