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Ingredients
2 servings
3 TbspGochujang
Korean red pepper paste
2 TbspGochugaru
Korean red pepper flakes
2 Tbspsoy sauce
2 TbspMirin
or rice wine
1 ½ Tbspsugar
1 TbspHoney
or corn syrup
2 Tbspminced garlic
1 tspfresh ginger
minced
1 Tbspsesame oil
½ tspblack pepper
1.5 lbsBoneless skinless chicken thighs
cut into 1.5-inch bite-sized pieces
0.5Green cabbage
small, cut into large bite-sized squares
1sweet potato
small Korean, or regular sweet potato, unpeeled, cut into 1/4-inch thick matchsticks
1yellow onion
medium, sliced
1 cuptubular rice cakes
Korean tteokbokki tteok—soaked in warm water for 10 minutes if hard
3Green onions
cut into 2-inch lengths
8Perilla leaves
kkaennip, coarsely torn—optional, but adds authentic herbal flavor
2 TbspNeutral oil
for frying
1 cupshredded mozzarella cheese
1 TbspRoasted sesame seeds
Instructions
Step 1
1.Marinate the Chicken:Locks in flavor and tenderizes the meat.
Step 2
In a medium bowl, whisk together gochujang, gochugaru, soy sauce, mirin, sugar, honey, minced garlic, ginger, sesame oil, and black pepper until smooth. Add cut chicken thighs, tossing until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes (or overnight for deeper flavor).
Step 3
2.Prep the Vegetables & Skillet:Prevents sweet potatoes from sticking.
Step 4
Heat neutral oil in a large, shallow skillet or heavy pan over medium-high heat. Layer sliced cabbage, onions, and sweet potato matchsticks across the bottom of the pan first.
Step 5
3.Add Chicken & Start Stir-Frying:Cooks vegetables in the savory chicken juices.
Step 6
Mound the marinated chicken and remaining sauce directly on top of the vegetable layer. Stir-fry for 6 to 8 minutes over high heat, tossing frequently to combine the meat with the softening vegetables as they release their moisture.
Step 7
4.Add Rice Cakes & Green Onions:Absorbs the spicy sauce as liquid reduces.
Step 8
Drain soaked rice cakes and add them to the skillet alongside green onions and torn perilla leaves. Continue cooking for another 5 to 7 minutes, stirring constantly, until the chicken is cooked through, sweet potatoes are fork-tender, and rice cakes are soft and chewy.
Step 9
5.Optional Cheese Melt & Serve:The crowd-pleasing Korean restaurant finish.(Optional Cheese Melt) Push the chicken and vegetables to two sides of the skillet to create a channel down the middle. Sprinkle shredded mozzarella into the center, cover with a lid for 2 minutes until melted, and serve hot right out of the pan!
Step 10
Pro-Tips for Authentic Dakgalbi
Step 11
Use Chicken Thighs: Chicken breast dries out easily over high stir-fry heat. Boneless thighs stay juicy and absorb the thick marinade much better.
Step 12
Don't Omit Perilla Leaves: Perilla (kkaennip) provides a distinct anise-and-mint flavor profile that balances the sweet-spicy gochujang sauce.
Step 13
The Dakgalbi Fried Rice Rule: Never wash the pan if you have leftover sauce! Throw in a bowl of cooked white rice, a splash of sesame oil, chopped kimchi, and gim (nori strips) to make crispy Dakgalbi Bokkeumbap right in the skillet.
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