Authentic Dakgalbi (Spicy Korean Chicken Stir-Fry) - Beyond Kimchee (2024)

Enjoy Dakgalbi, a spicy Korean chicken stir-fry with chicken thighs, cabbage, rice cake, and sweet potato in a rich gochujang-based sauce. Experience the authentic flavors of Korean cuisine in this hearty recipe.

“I’ve made it couple of times to the exact specifications and it taste great. This is one of those dishes that I can’t get as good as I’ve had it in Korea.”

Susie

Some dishes are irrevocably tied to heartwarming memories. When I think of dakgalbi, my mind drifts back to a spontaneous train journey to Chuncheon, an eastern province in South Korea where dakgalbi is famous for.

My best friend, nursing a fresh heartbreak, and I were in search of distraction. Amidst the comforting conversations and clinking plates, we discovered this spicy chicken stir-fry.

With every bite, her sorrow seemed to melt away, replaced by laughter and shared stories. It’s truly remarkable how the right dish, at the right moment, can lift one’s spirits and remind us of life’s simple joys.

What is Dakgalbi?

Dakgalbi, sometimes confused with the Korean BBQ chicken recipe, is uniquely savory and spicy. The name combines “Dak” (chicken) with “galbi” (rib), illustrating the traditional grilling method similar to Korean beef ribs.

This spicy Korean chicken involves stir-frying chicken thighs with cabbage, rice cakes, sweet potatoes, and perilla leaves (kkaennip) in a robust gochujang sauce.

Although dishes like galbi-jjim, LA galbi, and galbitang also share the “galbi” name, each has its unique identity in the vast tapestry of Korean cuisine.

The Chuncheon Legacy

Introduced in the 1960s in Chuncheon, dakgalbi traces back to the city’s rich chicken farming heritage. This Korean chicken stir-fry quickly became a local favorite, distinguishing Chuncheon dakgalbi as the pinnacle of spicy chicken stir-fries.

While there are several varieties of spicy chicken stir-fry dishes in Korea, in my opinion, the local specialty of Chuncheon dakgalbi recipe is the most outstanding.

Experience Restaurant-style

At Korean dining spots, Dakgalbi is usually presented on a cast iron pan set atop a table with a central recess for a charcoal or gas burner. The attendant heaps the pan with chicken and accompanying ingredients, setting it over the flame to let everything sear and cook rapidly.

Once at the table, the server stirs the components until they’re soft and fully cooked. Patrons can then relish the steaming Dakgalbi with rice cakes and assorted accompaniments, blending them for a flavorsome and fulfilling dish.

Cheese Dak-Galbi

Modern variations include the trendy cheese dakgalbi. By melting mozzarella cheese into the dish, a creamy texture contrasts the spicy undertones. While it’s a departure from tradition, it’s a must-try for cheese lovers.

Bonus Dish: Dakgalbi Fried Rice

Post-dakgalbi, the fun isn’t over. Use remaining sauce and ingredients to whip up a flavorful dakgalbi fried rice. With roasted seaweed and a crispy rice layer, it’s the perfect encore to a satisfying meal.

Recipe Tips and Advice

1. Skillet Selection: Choose a large skillet, like a cast iron or carbon steel one, that retains heat for an even stir-fry.
2. Tableside Cooking: To elevate the experience, use a portable burner and cook right at the table.
3. For the Fried Rice: After stir-frying, press down on the rice for a crispy bottom layer.

Essential Ingredients

• Protein: Boneless, skinless chicken thigh.
• Veggies: Cabbage, onion, perilla leaves, and sweet potato.
• Extras: tteokbokki rice cakes (pre-soaked) and cooked rice for the fried rice variant.

For the Signature Dakgalbi Sauce:

Look into Korean pantry for ingredients. Gochujang and gochugaru bring spice, while garlic, ginger, curry powder, soy sauce, rice wine, and sesame oil layer in the flavor.

How to make Dakgalbi: Step-by-Step Guide

Step 1: Make the sauce by mixing all the ingredients in a small mixing bowl. Set aside 1 tablespoon of sauce if you are making fried rice at the end.

Step 2: Toss the chicken with 1/2 of the sauce in a mixing bowl and set aside to marinate.

Step 3: Soak the rice cakes in water for 10 minutes and drain. Dice the chicken thighs into bite-sized pieces. Dice the cabbage and slice the onion and perilla leaves. For the sweet potatoes, try to cut them into thin wedges or matchsticks.

Step 4: Drizzle 2 tablespoon of oil in a large skillet. Arrange chicken, cabbage, rice cake, sweet potato wedges, onion, and half of the sliced perilla leaves in the skillet. Drizzle the sauce over the top and place the skillet on medium-high heat.

Step 5: When it starts to make a loud sizzling sound, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and the rice cake and sweet potato are tender, about 6-7 minutes.

• If your food seems to be sticking too much to the skillet, add 2-3 tablespoons of water to create steam to release the sauce on the skillet and to cook evenly.

Step 6: Add the remaining perilla leaves toward the end of stir-frying. Serve immediately when it is hot.

Making Dakgalbi fried rice (optional)

Step 1: To make the fried rice, turn the heat back to medium and drizzle 1 tablespoon of oil into the skillet. Add the cooked rice and reserved dakgalbi sauce, then start stir-frying to coat the rice with the sauce residue remaining in the skillet. Finally, add soy sauce and mix well.

Step 2: Press the rice gently to the bottom of the skillet and let it crisp up for 1-2 minutes over low heat.

Step 3: Once the rice is golden and crispy, drizzle sesame oil, and sprinkle crumbled seaweed and sesame seeds. Toss everything together until well combined.

Serving Suggestions

Dakgalbi is a hearty and flavorful dish, and it pairs well with a variety of side dishes and accompaniments. Here are some serving suggestions:

• Rice: Serve over a bed of steamed short-grain rice or jasmin rice. The rice complements the spicy flavors and provides a balanced meal.
• Lettuce Wraps: Offer fresh lettuce leaves (like Romaine or Butterhead) for wrapping the Dakgalbi, along with a dab of ssamjang (spicy Korean dipping sauce). This provides a refreshing crunch and complements the spicy chicken.
• Korean Side Dishes (Banchan):
  • Seasoned Spinach (Sigeumchi-namul): A light side dish that adds some greens to the mix.
  • Spicy Cucumber Salad (Oi Muchim): A cold, spicy cucumber salad can be a refreshing contrast.
  • Kimchi: The fermented, tangy taste of kimchi pairs wonderfully with the spicy Dakgalbi.
• Noodles: Pile over Korean sweet potato noodles (japchae) for a heartier dish.
• Drinks: Serve with traditional Korean beverages like Makgeolli (rice wine) or Soju.
  • For non-alcoholic options, cold barley tea (boricha) or iced green tea would be refreshing.