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Dakgalbi
vellaunni

Korean Dakgalbi (Spicy Stir-Fried Chicken)

An easy Korean dakgalbi recipe made with tender chicken, a sweet and spicy gochujang sauce, melted mozzarella cheese, and optional rice cakes. Perfect served with a bowl of steamed rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 500g boneless chicken thighs
  • 250g cabbage, roughly chopped
  • 1 onion, sliced
  • 1 green onion, cut into long pieces
  • 1 small sweet potato, sliced into 1 cm thick pieces
For the Sauce
  • 4 tbsp gochujang
  • 3 tbsp gochugaru
  • 3 tbsp soy sauce
  • 2 tbsp corn syrup(mulyeot)
  • 2 tbsp minced garlic
  • ½ tsp curry powder
  • A pinch of MSG (optional)
  • A pinch of black pepper

Method
 

  1. Mix all the sauce ingredients in a large bowl until well combined.
  2. Add the chicken and coat it evenly with the sauce. Marinate for at least 20 minutes.
  3. Slice the sweet potato, cabbage, onion, and green onion into bite-sized pieces.
  4. Add the marinated chicken and vegetables to a large pan. Pour in 70–100 ml of water, cover, and cook over medium heat for 10–12 minutes.
  5. Use kitchen scissors to cut the chicken into bite-sized pieces.
  6. Remove the lid and cook for another 3–5 minutes until the sauce thickens and coats everything.
  7. Serve with steamed rice.