Spicy Dak Galbi Recipe

Fiery gochujang-marinated chicken stir-fried with sweet potato, cabbage and rice cakes — dak galbi is a sizzling, shareable Korean favourite that brings everyone to the table.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

4 servings

Calories

590

Ingredients

• 600 g boneless chicken thighs, cut into bite-size pieces
• 3 tablespoons gochujang (Korean chilli paste)
• 1 tablespoon gochugaru (Korean chilli flakes)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice wine
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 medium sweet potato, peeled and sliced
• 1/4 cabbage, chopped
• 1 small onion, sliced
• 150 g tteok (Korean rice cakes), soaked if dried
• Steamed rice, to serve + 2 spring onions, sliced

Instructions

1. Mix the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger and sesame oil into a marinade.
2. Toss the chicken in the marinade and rest for at least 20 minutes, or up to overnight.
3. Heat a large skillet or cast iron pan over medium-high heat and add the chicken with its marinade.
4. Add the sweet potato, cabbage, onion and rice cakes, then cover and cook for 10 minutes, stirring occasionally.
5. Uncover and stir-fry for 8 to 10 minutes more until the chicken is cooked through, the sweet potato is tender and the sauce is thick and glossy.
6. Scatter over the spring onions and serve straight from the pan with steamed rice.

Pro tips

• Chicken thighs stay juicy under high heat; breast dries out in this dish.
• Soak dried rice cakes in warm water for 20 minutes so they turn soft, not chewy-hard.
• Adjust the gochugaru to taste; the dish should be spicy but still sweet and savoury.

Frequently asked questions