Korean Dakgalbi (Spicy Stir Fry Chicken and Rice Cakes)

Dakgalbi is a classic Korean stir-fry featuring tender chicken marinated in a sweet, savory, and spicy gochujang sauce, cooked in a wide pan alongside cabbage, rice cakes, and sweet potato.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken: Mix gochujang, gochugaru, soy sauce, mirin, brown sugar, garlic, ginger, sesame oil, and black pepper in a large bowl. Add the chicken thighs, toss until fully coated, and marinate for at least 15–30 minutes in the fridge.

Step 2

Arrange the pan: Heat cooking oil in a large skillet or wide cast-iron pan over medium-high heat. Layer the cabbage, sweet potato, onion, and drained rice cakes evenly across the bottom.

Step 3

Cook: Place the marinated chicken and any extra sauce right on top of the vegetables. Let it sizzle for 3–4 minutes, then begin stirring everything together.

Step 4

Stir-fry: Continue cooking on medium heat, stirring frequently for 12–15 minutes, until the sweet potatoes are tender, the chicken is fully cooked through, and the sauce thickens into a glossy coat.

Step 5

Finish: Mix in the scallions (and perilla leaves if using) during the last 2 minutes of cooking.

Step 6

If Frozen, let sit in warm water for 20-30 mins.

Step 7

Drain in a colander and pat dry thoroughly with a paper towel. Excess surface moisture causes oil splatters in the skillet and thins out your gochujang sauce.

Step 8

Toss the dried rice cakes with 1/2 teaspoon of toasted sesame oil in a bowl before cooking. This creates a light protective layer that keeps them from sticking together or adhering to the skillet floor.

Step 9

They need about 8 to 10 minutes of total cooking time in the sauce to soften completely while absorbing flavor.