Dakgalbi (닭갈비) is a popular Korean dish featuring spicy stir-fried chicken, vegetables, and chewy rice cakes cooked in a gochujang-based sauce. Originating from Chuncheon in South Korea, Dakgalbi was first introduced in the 1960s as an affordable alternative to grilled meat and is sometimes referred to as Chuncheon Dakgalbi. Today, it’s a staple at Korean restaurants and is often enjoyed communally, cooked at the table in a large pan and shared among family or friends. The Dakgalbi recipe is known for its fiery red color, bold flavor, and the fun, interactive experience of cooking and eating it hot off the pan.
Brief Dakgalbi Recipe Information
Origin Country: South Korea
Servings: 4 servings
Calories per Serving: 450 kcal
Prep Time: 20 minutes
Marination Time: 30 minutes (optional but recommended)
Cook Time: 25 minutes
Total Time: 45 minutes
Keyword: Korean cuisine, Dakgalbi recipe, fried chicken, rice cake, Chuncheon, gochujang sauce
Dakgalbi recipe Ingredients
For the Chicken Marinade:
- 500g boneless chicken thigh or breast, cut into bite-sized pieces
- 3 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes), optional for more heat
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or mirin
- 1 tablespoon sugar
- 1 tablespoon honey or corn syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Black pepper to taste
Vegetables & Add-Ins:
- 1 small sweet potato or potato, peeled and thinly sliced
- ½ small cabbage, chopped
- 1 medium carrot, julienned
- 1 small onion, sliced
- 1–2 green onions, cut into 2-inch pieces
- 1 cup Korean rice cakes (tteok), soaked in warm water if refrigerated
- 1 tablespoon cooking oil
Optional for Serving:
- Steamed rice
- Perilla leaves or lettuce (for wrapping)
- Mozzarella cheese (melted on top for Korean-style cheese dakgalbi)
Step-by-Step Cooking Guide
- Step 1: Marinate the Chicken – In a bowl, combine chicken pieces with all marinade ingredients. Mix well until coated. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Step 2: Prepare the Vegetables – While the chicken marinates, wash and chop your vegetables. Soak refrigerated rice cakes in warm water for about 10 minutes to soften.
- Step 3: Stir-Fry Everything – Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil. Add the marinated chicken and all vegetables, including rice cakes. Stir-fry together, mixing well so the sauce coats everything evenly.
- Step 4: Cook Through – Continue to stir-fry for 15–20 minutes, or until the chicken is cooked through, the rice cakes are soft and chewy, and the sauce has thickened slightly.
- Step 5: Optional Cheese Topping – Top with mozzarella and let it melt over the heat for a cheesy variation.
- Step 6: Serve Hot – Serve directly from the pan with rice, lettuce wraps, or perilla leaves. Enjoy family-style!
Additional Tips
- Use chicken thighs for juicier texture, but breasts work if you prefer leaner meat.
- Soak the rice cakes (tteok) in warm water for 10–15 minutes if they are refrigerated or frozen to prevent hardness.
- Adjust spice levels by reducing gochugaru or using mild gochujang.
- Want extra flavor? Add mozzarella cheese on top at the end and let it melt (popular in Korean restaurants).
- Leftovers rice? Use them to make Dakgalbi fried rice by adding cold rice to the pan and stir-frying it with any leftover sauce and ingredients.
- For a twist: Add ramen noodles or udon toward the end for dakgalbi ramyeon.
FAQs about Dakgalbi Recipe
Is Dakgalbi very spicy?
It’s moderately spicy. You can control the heat by reducing gochugaru or adding more sugar/honey.
Can I make Dakgalbi less spicy?
Yes! Use less gochugaru or opt for mild gochujang. You can also add a bit more sugar or honey to balance the heat.
Can I substitute the rice cakes (tteok)?
If you can’t find Korean rice cakes, you can omit them or substitute with boiled potato slices or cooked pasta.
Can I make Dakgalbi ahead of time?
Yes! You can prep and marinate the chicken and veggies in advance. Cook just before serving for best texture.
What’s the best way to reheat Dakgalbi?
Stir-fry it in a nonstick pan over medium heat, or microwave it with a splash of water to prevent drying out.
Is Dakgalbi gluten-free?
Not always—check labels on gochujang and soy sauce. Use gluten-free versions of those ingredients to make it gluten-free.
Can I use chicken breast instead of thigh for Dakgalbi?
Yes, but chicken thighs are more tender and juicy, making them a better choice for stir-frying.
Can I use pork or tofu instead of chicken?
Yes! Thinly sliced pork belly or firm tofu works well. Just adjust cooking times accordingly.
Can I grill Dakgalbi instead of stir-frying?
You can skewer the marinated chicken and grill it, but Dakgalbi is traditionally a stir-fried dish with vegetables.
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
What are the best sides to serve with Dakgalbi?
Steamed rice, lettuce wraps, kimchi, pickled radish, and a simple soup like miyeok-guk (seaweed soup) make great accompaniments.