Korean

Dakgalbi

“Chuncheon-style spicy stir-fried chicken with gochujang, sweet potato, cabbage, and rice cakes on a hot plate.”

Gochujang

Sweet Potato

Cabbage

Garlic

Ginger

Soy Sauce

Medium1.5 hours

Where it comes from

Dakgalbi, a spicy stir-fried chicken dish, hails from Chuncheon, South Korea, and is a cherished symbol of communal dining. This dish combines marinated chicken with an array of vegetables and rice cakes, cooked on a hot plate for an interactive meal. Interestingly, dakgalbi is often served with a side of lettuce leaves, allowing diners to create their own wraps, adding a fun twist to the dining experience.

On the Palate

How it's made

5 steps · Show ↓

50 min active · 30 min waiting

1
10 min
Combine gochujang, soy sauce, sugar, minced garlic, and ginger to create a vibrant red marinade. The aroma should be spicy and sweet.
2
10 min
Cut the chicken into bite-sized pieces and mix with the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes to absorb the flavors.
3
15 min
Heat a large pan over medium-high heat. Add the marinated chicken and cook until the pieces are browned and cooked through, stirring occasionally to prevent sticking.
Watch out
Avoid overcrowding the pan; cook in batches if necessary to ensure even browning.
4
10 min
Add sliced sweet potatoes and cabbage to the pan. Stir-fry everything together until the vegetables are tender yet still slightly crisp.
5
5 min
Serve hot, garnished with sesame seeds and accompanied by lettuce leaves for wrapping, if desired.