Created in Chuncheon, Korea, in the 1960s, dakgalbi is a popular stir-fry dish made from readily available ingredients, including chicken and vegetables. It was developed by restaurant owners who began substituting chicken for too-expensive pork. It was an immediate hit, and today an entire Chuncheon road, MyeongDong Dakgalbi Street, is dedicated to dakgalbi restaurants. The dish is famous worldwide and can be found in the Korean neighborhoods of most US urban areas. Traditionally made in a stovetop wok or cast-iron skillet, dakgalbi is easy to make in a home kitchen.
Recipe Servings: 3
Prep Time
30 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Marinade:
- 3 Tbsp gochujang (korean chili paste)
- 2 Tbsp rice wine
- 1 Tbsp gochugaru (korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp raw sugar
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp korean curry powder
- ½ small onion, grated or minced
- Few sprinkles ground black pepper
- 1–1¼ lbs chicken thigh fillets or chicken breast, cut into bite-size pieces
Meal:
- 18 pieces korean rice cakes, separated
- 2–3 Tbsp cooking oil
- ½ sweet potato, cut into long thick sticks
- ½ carrot, diagonally sliced
- ¼ cabbage, shredded
- 10 leaves korean perilla, thinly sliced
Directions
- Combine all the marinade ingredients in a large bowl
- Add the chicken to the marinade and refrigerate for at least 30 minutes, or up to overnight.
- Soak rice cakes in warm water for 10 minutes to soften. Drain and pat dry.
- Preheat a wok or skillet over medium-high heat.
- Add cooking oil, followed by the sweet potato, carrot, cabbage, perilla, and rice cakes.
- Top the pan with the chicken and cook until the outer layer of the chicken is no longer pink.
- Reduce heat to medium or medium-low and continue to cook, stirring, until the vegetables are tender and the chicken is fully cooked, about 15 minutes.
For Marinade:
For Meal:
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