THE RECIPE JOURNAL · Main Course
Spicy Chicken Stir-Fry from Korea: Dak Galbi
This flavorful dish brings bold Korean spices and tender chicken together in a quick, satisfying stir-fry that's perfect for any weeknight. Get ready for a delicious meal that’s both spicy and comforting in every bite.
FROM THE KITCHEN • Spicy Chicken Stir-Fry from Korea: Dak Galbi
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a large nonstick pan over medium heat. Toss in the chicken pieces and cook them, stirring occasionally, until they’re almost cooked through and starting to turn opaque—this should take about 4 to 7 minutes. While the chicken is cooking, mix together the gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a small bowl. Pour this sauce over the chicken and keep stirring until the chicken is nicely browned and fully coated, which usually takes another 3 to 5 minutes.
02
Step 2
Next, add the rice cakes, cabbage, sweet potato, and onion to the pan. Stir everything together and let it cook until the sweet potatoes start to soften and change color—this will take around 10 minutes. Then, throw in most of the scallions and the perilla leaves. Cook just until they wilt, about 3 minutes, adding a splash of water if the sauce looks like it’s drying out. Finish by sprinkling the rest of the scallions and some sesame seeds on top before serving.
Why you’ll love it
This dish is full of bold and spicy flavors that excite your taste buds. It’s a quick and satisfying meal that combines tender chicken with crunchy vegetables. The balance of sweet, spicy, and savory elements makes it a favorite for any weeknight dinner.
How to serve
Serve with steamed rice or fresh lettuce leaves to wrap the chicken and veggies. A side of pickled radish or kimchi complements the spicy flavors perfectly. For a lighter option, pair it with a simple cucumber salad.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the chicken tender. Avoid microwaving for too long, as it can dry out the dish.
