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Meat, East Asian

Dakgalbi with rice

Dakgalbi is a Korean stir fried chicken dish marinated in gochujang, served with white rice, cabbage and sweet potato. This recipe for 4 people takes 40 minutes, easy level, for €3.10 per person. The key to success is a bold marinade and sweet potato cut into small enough cubes to thicken the sauce as it cooks.

Tonight we're headed to Seoul with a dakgalbi sizzling in the pan, chili red chicken, cabbage and melting sweet potato.

Dakgalbi with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Dakgalbi is chicken that's spent time with gochujang, that Korean chili paste that gives it a deep red color and a flavor that's spicy, slightly sweet and salty all at once. In the pan, the chicken gets some color, the cabbage stays crisp and the sweet potato slowly softens, thickening the sauce without any extra effort on your part.

This is a great dish for a night when you want a change from your usual stir fries, with no special equipment and nothing hard to find at the store. Expect real heat, not a shy kind of spicy, so it's better suited to adults or teens who like a kick in their food. A Sunday dinner or a weeknight craving for something different, dakgalbi always delivers.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 600 g

Fruits and vegetables

  • Sweet potato 1
  • White cabbage 300 g
  • Onion 1
  • Garlic 4 cloves

Pantry

  • Gochujang (Korean chili paste) 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Vegetable oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Mix the gochujang, soy sauce, sugar and crushed garlic, coat the chicken pieces and let marinate. 15 min

    You'll find gochujang in the Asian foods aisle, otherwise mix tomato paste with Espelette pepper and a bit of honey.

  2. Cut the sweet potato into small cubes, the cabbage into large pieces and the onion into strips.

    Keep the cubes nice and even, they need to cook at the same rate as the chicken.

  3. Heat the oil in a large skillet or wok, sear the marinated chicken and let it brown without stirring too much. 8 min

    Slightly caramelized edges are exactly what you want in a dakgalbi.

  4. Add the sweet potato, onion and half a glass of water, cover and cook, then add the cabbage and continue uncovered. 15 min

    Stir often at this stage, the sugar in the sauce catches quickly on the bottom.

  5. Meanwhile, cook the rice in a pot of salted water, drain it and serve it with the chicken. 11 min

    Rinse the rice before cooking, the grains will stay nicely separate, just like in Korea.

Our tips to get it right

  • Marinate the chicken as long as you can within the suggested time, the longer it sits, the deeper the flavor gets.
  • Use a wide skillet or a wok so the chicken sears instead of stewing in its own liquid.
  • Taste the sauce before adding the cabbage, you can balance it with a bit more sugar if the heat feels too strong.

The variations

  • Swap the chicken thighs for thinly sliced pork, that's also a classic base for dakgalbi in Korea.
  • For a vegetarian version, replace the chicken with firm tofu cubed and seared the same way.
  • For a milder version kids will enjoy, cut the gochujang in half and add a spoonful of honey.

What to serve it with

  • Kimchi for some tang
  • Green tea or fresh lemonade
  • A fried egg on top

Storage

Dakgalbi keeps for 2 to 3 days in the fridge in an airtight container. It freezes well without the rice, for up to 2 months. Reheat in a skillet with a splash of water to loosen the sauce.

Questions about this dish

Can I substitute gochujang if I can't find it

Yes, mix tomato paste with Espelette pepper and a bit of honey to get a similar color and sweet heat. The flavor won't be identical but it comes close.

Is dakgalbi very spicy

Gochujang brings real heat but it's not scorching, especially once mellowed by the sugar and sweet potato. For sensitive palates, cut the gochujang by a third.

Can I make the marinade ahead of time

Yes, you can marinate the chicken the night before in the fridge, the flavor will be even stronger. Take the chicken out 15 minutes before cooking so it doesn't cool down the pan too much.

What part of the chicken can replace the thighs

Chicken breast works too but stays drier, watch the cooking time so it doesn't dry out. Boneless thighs remain the better choice since they stay tender even in a stir fry.

How long does it take to make a dakgalbi with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a dakgalbi with rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dakgalbi with rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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