Korean Spicy Chicken Stir-fry
Dakgalbi marinates chicken thigh meat in a sauce of gochujang, red pepper flakes, soy sauce, and sugar, then stir-fries it with vegetables on a flat griddle or large pan. Cabbage releases moisture as it cooks, blending with the seasoning to form a natural sauce. Sweet potato gains sweetness under heat, which offsets the spice. Rice cakes pick up the sauce on their sticky surface, delivering a chewy bite loaded with flavor. The dish originated in Chuncheon and is traditionally finished by stir-frying rice in the remaining sauce at the bottom of the pan. A small amount of curry powder is added for an extra layer of aromatic depth.
Adjust Servings
Instructions
- 1
Cut 400g chicken thigh into bite-size pieces.
- 2
Mix 2 tbsp gochujang, 1.5 tbsp gochugaru, 1.5 tbsp soy sauce, 1 tbsp sugar, 1 tbsp garlic, 0.5 tsp curry powder.
- 3
Coat chicken with sauce and marinate at least 15 minutes.
- 4
Slice sweet potato 0.5cm thick and tear cabbage into large pieces.
- 5
Layer sweet potato, cabbage, and marinated chicken in a wide pan. Cover and cook on medium 10 minutes.
- 6
Uncover, add rice cakes and green onion, stir-fry on high heat for 5 minutes.
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