Dakgalbi

Name: Dakgalbi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 3 tbsp Gochujang Paste; 1 tbsp Korean Pepper Flakes; 2 tbsp Soy Sauce; ¾ tbsp Brown Sugar; 3 cloves Garlic; 1¾ tbsp Ginger; 2 tsp Sesame Oil; 1½ lb Chicken Thigh; 14 oz Tteok; 1 tbsp Vegetable Oil; 10½ oz Sweet Potato; 14 oz Cabbage; 1 Onion; 3 Scallions; ½ oz Sesame Seeds (optional)

By Eatpace

Dakgalbi is a Korean stir-fry of spicy chicken, cabbage, sweet potato and chewy rice cakes. Everything cooks in one skillet after a short marinade.

Total: 40 min; 20 prep · 20 cook
Serves: 4; Scale it below
Calories: 635; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Spicy chicken, cabbage, sweet potato and rice cakes in a bowl, topped with sesame seeds.

40 min

Method

7 steps 20 min prep · 20 min cook

Prep

Step 1. Mix Gochujang Paste, Korean Pepper Flakes, Soy Sauce, Brown Sugar, Garlic, Ginger and Sesame Oil in a large bowl. Toss with Chicken Thigh and set aside while you prepare the vegetables.
Step 2. Soak Tteok in warm water until separated, about 10 minutes, then drain.

Cook

Step 3. Heat Vegetable Oil in a large, deep skillet over medium-high heat. Add the marinated chicken and spread it out; cook, turning occasionally, until lightly browned, about 4 minutes.
Step 4. Add Sweet Potato, Cabbage and Onion. Stir until the cabbage begins to wilt, about 4 minutes.
Step 5. Stir in the drained rice cakes and Water. Cover and cook over medium heat, stirring occasionally, until the sweet potato is tender and the chicken is cooked through with no pink inside, about 8 minutes.
Step 6. Uncover and stir in Scallions. Cook over medium-high heat, stirring, until the rice cakes are tender and the sauce clings to everything, about 2 minutes.

Finish & serve

Step 7. Divide among bowls and sprinkle with Sesame Seeds, if using.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F.

Swap it

For a milder dish, reduce the gochugaru or leave it out; the gochujang will still add some heat.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water until hot; the rice cakes will soften as they heat.

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