Korean Dakgalbi Fried Rice
Dakgalbi bokkeumbap is a Korean fried rice born from the tradition of stir-frying leftover dakgalbi sauce and ingredients with rice at the end of a Chuncheon-style chicken meal. Boneless chicken thigh marinated in gochujang is cooked with cabbage and onion before day-old rice is added and tossed over high heat until every grain absorbs the sweet-spicy marinade. Cabbage and perilla leaves cut through the richness, keeping the finish clean despite the bold seasoning. The high heat creates slightly charred bits of rice at the bottom of the pan, adding a smoky crunch that contrasts with the saucy grains above. It captures the full intensity of dakgalbi flavor in rice bowl form, delivering the same satisfaction with the convenience of a single dish.
Adjust Servings
Instructions
- 1
Dice chicken and vegetables into stir-fry size pieces.
- 2
Heat oil and stir-fry chicken first until lightly browned.
- 3
Add cabbage and onion, cooking until softened.
- 4
Add gochujang, gochugaru, and soy sauce; coat everything evenly.
- 5
Add rice and fry over high heat, pressing for crispy bits.
- 6
Top with cheese, cover 1 minute to melt, then mix and serve.
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Nutrition (per serving)
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