Spicy Korean Dakgalbi Recipe: An Authentic Chicken Stir-Fry From Scratch

Ingredients

  • 600 grams boneless chicken thigh
  • 1 cup Korean sweet potato, cut into half-moon shapes
  • 1/2 cup carrots, sliced
  • 2 cups cabbage, chopped
  • 1 cup perilla leaves, sliced
  • 1 cup Korean rice cakes
  • 200 grams Korean vermicelli noodles
  • 2 cups Korean rice
  • 1/2 cup Dakgalbi marinade (See below for recipe)
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds for garnish
  • 2 green onions, chopped for garnish

Dakgalbi Marinade Ingredients

  • 4 tablespoons Korean chili paste (Gochujang)
  • 1 tablespoon Korean chili powder (Gochugaru)
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 1 small onion, grated
  • 1 tablespoon ginger, grated
  • 2 tablespoons sugar

Steps and instructions

  1. Start by making the Dakgalbi marinade. In a bowl, mix together the Korean chili paste, Korean chili powder, soy sauce, minced garlic, grated onion, grated ginger, and sugar until it forms a smooth paste.
  2. Cut the boneless chicken thigh into bite-sized pieces. Then, place the chicken in the marinade, ensuring it is fully covered. Set aside for at least 30 minutes to marinate.
  3. While the chicken is marinating, prepare the vegetables. Cut the Korean sweet potato, carrots, and cabbage into bite-sized pieces and slice the perilla leaves. Set the vegetables aside.
  4. Soak the Korean rice cakes and vermicelli noodles in warm water for about 10 minutes until they become soft.
  5. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until it is cooked through and slightly charred.
  6. Add the vegetables, rice cakes, and noodles into the pan with the chicken. Stir everything together, coating the ingredients with the marinade, and cook for another 5-7 minutes until the vegetables are cooked and the rice cakes and noodles are soft.
  7. Drizzle sesame oil over the Dakgalbi and mix well. Cook for another 2-3 minutes until everything is well combined and the flavors meld together.
  8. Remove from heat and garnish with sesame seeds and chopped green onions. Serve the Dakgalbi with Korean rice on the side.

Tools for making

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Knife - Sharp kitchen knife for cutting the chicken, vegetables, and other ingredients.
  • Large pan or wok - A wide cooking vessel for stir-frying the Dakgalbi.
  • Mixing bowl - Used for mixing the Dakgalbi marinade.
  • Spatula - A utensil for stirring and flipping the ingredients while cooking.
  • Tongs - Useful for handling the chicken and other hot ingredients in the pan.
  • Measuring cups and spoons - For accurately measuring the ingredients.
  • Serving plates and bowls - To plate and serve the cooked Dakgalbi.

Recipe variations

  • Vegetarian/Vegan Dakgalbi: Substitute the chicken with tofu or tempeh, and use vegetarian/vegan-friendly versions of the marinade ingredients.
  • Seafood Dakgalbi: Add seafood such as shrimp, squid, or mussels along with the chicken.
  • Spicy Dakgalbi: Increase the amount of Korean chili paste or chili powder in the marinade to make it extra spicy.
  • Cheese Dakgalbi: Add grated cheese or cheese slices on top of the cooked Dakgalbi and melt it until gooey and melted.
  • Kimchi Dakgalbi: Include kimchi in the recipe for a tangy and flavorful twist.
  • Extra Vegetables Dakgalbi: Add more vegetables like mushrooms, bell peppers, or zucchini to increase the veggie content.
  • Customized Seasonings: Experiment with different seasonings and spices like black pepper, paprika, or herbs to adjust the flavor profile according to personal preference.
  • Gluten-Free Dakgalbi: Use gluten-free soy sauce or tamari instead of regular soy sauce in the marinade.
  • Low-Carb Dakgalbi: Replace the rice cakes and vermicelli noodles with low-carb alternatives like shirataki noodles or cauliflower rice.

Recipe overview

Dakgalbi is a classic Korean dish that's known for its savory, spicy, and slightly sweet flavors. This recipe features chicken thigh marinated in a homemade Dakgalbi marinade, combined with a variety of fresh vegetables, rice cakes, and noodles. It's cooked together in a large pan, resulting in a meal that's as beautiful to look at as it is delicious to eat. This recipe will guide you through preparing the marinade, marinating the chicken, and cooking the dish to perfection. With a balance of spicy, sweet, and umami flavors, Dakgalbi is sure to become a favorite meal in your home. Expect to spend about 15 minutes on preparation, plus marinating time, and around 20 minutes for cooking. Your effort will be rewarded with a truly delightful dish that serves 4. Pair with Korean rice for a complete meal, and garnish with sesame seeds and green onions for an added touch of flavor and color. Enjoy the process and the delicious result!

Common questions

  1. Can I use a different type of meat instead of chicken thigh? Yes, you can use boneless chicken breast or pork as alternatives to chicken thigh.
  2. Can I substitute the Korean chili paste and powder? It is recommended to use Korean chili paste (Gochujang) and chili powder (Gochugaru) for an authentic flavor. However, if you cannot find them, you can substitute with other chili pastes and powders, but the taste may differ.
  3. Can I make the marinade in advance? Absolutely! You can make the Dakgalbi marinade ahead of time and store it in an airtight container in the refrigerator for up to a week.
  4. Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding more or less Korean chili paste and powder according to your preference.
  5. What can I serve with Dakgalbi? Dakgalbi is typically enjoyed with Korean rice as a main course. You can also serve it with lettuce leaves for wrapping or add some kimchi as a side dish.
  6. Can I add other vegetables to Dakgalbi? Absolutely! Feel free to add other vegetables like bell peppers, onions, or mushrooms to enhance the flavor and texture of the dish.
  7. Can I make Dakgalbi vegetarian or vegan? Yes, you can substitute the chicken with tofu or seitan to make a vegetarian or vegan version of Dakgalbi. Use vegetable-based marinades and adjust the cooking time accordingly.

Serving dishes and utensils

  • Large pan or wok - A large pan or wok is essential for cooking the Dakgalbi and ensuring all ingredients are well combined.
  • Bowl - You will need a bowl to mix the Dakgalbi marinade and marinate the chicken.
  • Knife - A sharp knife is necessary for cutting the chicken, vegetables, and other ingredients.
  • Cutting board - A cutting board provides a stable surface for chopping and slicing ingredients.
  • Tongs or spatula - Tongs or a spatula are useful for flipping and stirring the ingredients while cooking.
  • Strainer - You will need a strainer to drain and rinse the soaked rice cakes and vermicelli noodles.
  • Serving plates or bowls - Serve the Dakgalbi on plates or in bowls for an appealing presentation.
  • Sesame seeds grinder - A sesame seeds grinder can be used to freshly grind sesame seeds for garnishing the Dakgalbi.

Origin stories

Dakgalbi hails from the city of Chuncheon, in the Gangwon province of South Korea, earning it the name "Chuncheon Dakgalbi". This dish originated in the 1960s amongst chicken farmers who were seeking affordable ways to consume chicken, as chicken was quite expensive during this time. They found that using cheaper cuts of the chicken, such as the thighs, and cooking it with a variety of local vegetables on a large grill plate was not only cost-effective but incredibly delectable. This humble dish quickly gained popularity and became a beloved staple, making Chuncheon the Dakgalbi capital of South Korea. Today, Chuncheon even hosts an annual Dakgalbi festival where people from all over come to enjoy this delicious dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.