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Spicy Stir-Fry Chicken (닭갈비, Dak-Galbi)

Dak Galbi is super delicious, spicy, sweet, and perfectly balanced with a pool of mozzarella cheese for dipping! This dish is normally cooked at tableside, with sides of red leaf lettuce or perilla leaves. The rice is served at the end as a wonderful spicy fried rice using the leftover sauce and vegetables when you are done eating the chicken!

This recipe calls for a korean sweet potato, which has a red skin and a white flesh. Korean sweet potato is firmer than the traditional sweet potato and holds up better in a stir fry.

Dak galbi pairs perfectly with my Pickled Radish (Chicken Mu), which really brightens the dish!

Quick Notes:

⏲ <1 hr

🇰🇷 Some ingredients may need to be bought at a Korean grocery or online

👨‍👩‍👧‍👦 Serves 4 people

👍🏻 Very easy and great for beginners!

What you'll need:

1.5-2 lbs of boneless skinless chicken thighs, cut into bite sized pieces (chicken breast is fine too)

2 medium sized carrots sliced

1/2 onion sliced

3 green onions cut into 2 inch long pieces

1 korean sweet potato sliced (goguma), can be substituted with a regular white potato

1.5 cup of cabbage roughly chopped

1 korean green chili sliced (optional)

1/2 cup of sliced rice cake, soaked for about 30 min in cold water (ttuk, 떡)

1 cup of shredded mozzarella cheese (optional)

For the sauce:

1/4 cup sugar

1/4 cup red pepper flakes

1/4 cup soy sauce

1/4 cup rice wine (mirin)

1/4 cup red pepper paste

2 tablespoons korean curry powder (optional)

2 tablespoons minced garlic

1 tablespoon seasame oil

1 inch of grated ginger

For the optional fried rice:

2 cups of rice (cold rice is preferable)

1 handful of sliced seaweed paper (gim, 김)

2 tablespoons of the sauce, set aside

Instructions:

Prepare your vegetables:

Prep your vegetables as shown. Set aside.

Prepare your sauce and chicken:

Combine the ingredients as listed above. Cut your chicken and add it to the sauce to marinate. If you plan on making the optional fried rice at the end, set aside 2 tablespoons of sauce for later.

And now the rest:

Heat a wide based pan over medium-low heat. Add a small amount of oil. Add your chicken, carrots, onions, and sweet potato. Mix everything well together. Heat until your sweet potatos are cooked through, about 10-15 minutes, stirring occasionally. Add a small amount of water if your pan gets too dry. Add your rice cake and mix, cook for about 3 minutes or until softened. Then add the green onions, cabbage, and korean chili pepper. Mix everything together for another 3 or so minutes or when the cabbage is slightly softened. Create a small well in the middle of the pan, and add the cheese. Once the cheese is melted, you are done!

Optional fried rice:

After you are done with eating the chicken, the sauce and leftover vegetables will make a wonderful fried rice! Heat the pan over medium heat. Once the sauce is starting to bubble, add 2 cups of rice and the 2 tablespoons of sauce you had saved earlier. Mix everything well. Add the seaweed paper and mix well. Allow the rice to cook about 2 minutes until the rice is crispy on the bottom. Enjoy!

And when you're done, be sure to post some pictures and tag them with #ahjummarecipes. I'd love to see your results!

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Some common Korean ingredients that may be hard to find at your local grocery store!

Black Bean Paste

Red Hot Pepper Paste

Red Hot Pepper Flakes

Dried Kelp (for broth)

Dried Anchovies (for broth)

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Who am I? YouTube/internet self-taught Korean cook, full-time working mommy of two, ahjumma and proud of it, I'm a Kim that makes bap!