🍗 Dakgalbi
Dakgalbi is boneless chicken marinated in a spicy-sweet gochujang sauce and stir-fried on a large iron plate with cabbage, sweet potato and chewy rice cakes. The vegetables soften and caramelise in the red sauce. It is cooked at the table and shared, and leftover sauce is often fried with rice at the end.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g boneless chicken thighs, cut into pieces
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sugar
- 3 garlic cloves, crushed
- 300 g cabbage, roughly chopped
- 1 sweet potato (about 200 g), sliced
- 150 g Korean rice cakes (tteok)
- 1 onion, sliced
- 1 tbsp vegetable oil
Method
- Mix the gochujang, soy sauce, sugar and garlic, coat the chicken and leave for 20 minutes.
- Heat the oil in a wide pan and stir-fry the sweet potato for 3 minutes.
- Add the chicken and stir-fry for 5 minutes.
- Add the cabbage, onion and rice cakes and cook, stirring, for 8–10 minutes until everything is tender and coated in sauce.
- Serve straight from the pan.
How to make it lighter
- Use more cabbage and onion and fewer rice cakes.
- Skip the fried rice at the end, or share a small portion.
- Use skinless chicken breast for a leaner version.
History
Dakgalbi is closely associated with Chuncheon, Gangwon Province, where it is said to have started as an inexpensive chicken dish in the 1960s. The city has a dedicated dakgalbi street and festival, and the dish is now served across South Korea.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →