Dakgalbi is a vibrant Korean stir-fry dish from Chuncheon, featuring marinated chicken, vegetables, and rice cakes (tteok) cooked in a spicy, sweet red chili sauce. Known for its bold flavors and communal cooking style, it’s often grilled at the table and served with rice or lettuce wraps. This detailed recipe guides you through making authentic dakgalbi at home, with tips to capture its fiery, savory essence.
Ingredients (Serves 4)
For the Chicken Marinade:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp gochugaru (Korean red chili flakes, adjust for spice)
- 1 tbsp mirin (or rice wine)
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp sesame oil
- ½ tsp black pepper
For the Stir-Fry:
- 8 oz (225g) cylindrical tteok (Korean rice cakes), fresh or refrigerated
- 1 medium sweet potato, peeled and sliced into ¼-inch half-moons
- 1 medium carrot, thinly sliced diagonally
- 1 small onion, sliced
- 2 cups cabbage, chopped into bite-sized pieces
- 4 oz (100g) perilla leaves or sesame leaves (optional)
- 2 green onions, cut into 2-inch lengths
- 1 red chili pepper, sliced (optional, for heat)
- 2 tbsp vegetable oil
For the Sauce:
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp sesame oil
- ¼ cup water
For Garnish:
- 1 tbsp toasted sesame seeds
- 1 green onion, chopped
For Serving:
- Cooked short-grain rice
- Lettuce leaves (for wrapping, optional)
Equipment Needed
- Large skillet or wok (or tabletop grill pan)
- Large mixing bowl (for marinating)
- Small bowl (for sauce)
- Tongs or spatula
- Colander (for tteok)
Step-by-Step Instructions
Step 1: Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and place in a large mixing bowl. In a small bowl, mix 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp mirin, 1 tbsp sugar, 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp sesame oil, and ½ tsp black pepper. Pour the marinade over the chicken, toss to coat evenly, and let it marinate for at least 30 minutes at room temperature (or up to 2 hours in the fridge for deeper flavor).
Pro Tip: Chicken thighs stay juicy and tender, but breast meat works if you prefer leaner cuts.
Step 2: Prepare the Tteok
If using refrigerated or frozen tteok, soak them in warm water for 20–30 minutes to soften, then drain. If using fresh tteok, rinse briefly under cold water to remove excess starch. Set aside.
Pro Tip: Soaking ensures the tteok cook evenly and achieve a chewy texture.
Step 3: Prepare the Vegetables
Slice the sweet potato and carrot thinly to ensure quick cooking. Chop the cabbage into bite-sized pieces, slice the onion, and cut the green onions into 2-inch lengths. If using perilla leaves, rinse and pat dry. Slice the red chili pepper (if using) for extra heat and color. Keep vegetables separate for organized cooking.
Step 4: Make the Sauce
In a small bowl, combine 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp minced garlic, 1 tsp sesame oil, and ¼ cup water. Stir until smooth. Adjust gochugaru for your preferred spice level.
Pro Tip: Taste the sauce and tweak sugar or soy sauce to balance the heat and sweetness.
Step 5: Cook the Dakgalbi
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3–4 minutes until partially cooked and slightly browned. Push the chicken to one side of the skillet.
Add the sweet potato, carrot, and onion to the skillet, stirring for 2–3 minutes until they begin to soften. Add the cabbage and tteok, stirring to combine. Pour the prepared sauce over everything and toss gently to coat. Add the perilla leaves and green onions, then stir-fry for another 5–7 minutes, until the chicken is fully cooked, the tteok are soft and chewy, and the vegetables are tender. If the sauce thickens too much, add a splash of water.
Pro Tip: Stir gently to keep the tteok and vegetables intact, and ensure even sauce distribution.
Step 6: Garnish and Serve
Transfer the dakgalbi to a large serving platter or individual plates. Sprinkle with toasted sesame seeds and chopped green onion. If using red chili pepper, scatter slices on top for color. Serve hot with steamed short-grain rice or lettuce leaves for wrapping. To eat as a wrap, place a spoonful of dakgalbi and rice in a lettuce leaf, fold, and enjoy.
Serving Tip: A side of kimchi or pickled radish complements the spicy flavors.
Nutritional Information (Per Serving, Approx.)
- Calories: 450–500 kcal (varies by portion size and chicken fat content)
- Protein: 25g
- Fat: 15g (from chicken, oils, and sesame seeds)
- Carbohydrates: 55g (from tteok, sweet potato, and sauce)
- Sodium: 800–1000mg (from gochujang and soy sauce)
- Fiber: 4g
Note: Values are estimates and depend on ingredients. Dakgalbi is moderate in calories but high in carbs due to tteok and sweet potato. The vegetables add fiber, and using leaner chicken or less oil can reduce fat. Opt for low-sodium soy sauce if needed.
Reheating and Storage
- Storage: Store leftover dakgalbi in an airtight container in the fridge for up to 3 days. The tteok may harden slightly when chilled. Freezing is not recommended, as the rice cakes lose their chewy texture and become mushy upon thawing.
- Reheating: Reheat refrigerated dakgalbi in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring gently for 5–7 minutes until hot. Alternatively, microwave in a covered dish for 1–2 minutes, stirring halfway, but this may soften the tteok excessively.
- Storage Tip: Store sauce-heavy components separately from tteok if possible to maintain texture. Reheat only the portion you’ll eat to avoid overcooking.
Tips for Perfect Dakgalbi
- Use Fresh Tteok: Fresh or refrigerated tteok yield the best chewiness; soak frozen ones thoroughly.
- Adjust Spice: Reduce gochugaru for a milder dish or add fresh chilies for extra heat.
- Add Cheese: For a modern twist, sprinkle mozzarella over the hot dakgalbi and let it melt, a popular variation in Korea.
- Make Ahead: Marinate the chicken and prep vegetables a day in advance to save time.
- Vegetarian Option: Swap chicken for tofu or mushrooms, using the same marinade and sauce.
Why You’ll Love This Recipe
Dakgalbi is a fiery, flavorful Korean dish that brings the sizzle of street food to your kitchen. Its spicy-sweet sauce, chewy tteok, and tender chicken make it a crowd-pleaser for gatherings or a fun weeknight meal. This recipe simplifies the process while keeping the authentic Chuncheon vibe, so you can enjoy a taste of Korea at home.
