Dak Galbi (Korean Spicy Chicken Stir-Fry)

Dak galbi is another spicy, stir-fried chicken dish that all Koreans seem to love. The main dish between this and other spicy dishes is the addition of cabbage and usually perilla leaves, giving it a distinct and satisfying aroma. There are many dak galbi restaurants/quasi-bars that set up a single, large frying pan in the center of the table for everyone to enjoy the meal together (Koreans literally love eating together). Serve with rice.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 386 Calories

Ingredients

• ½ cup water
• ¼ teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds
• 1 tablespoon brown sugar
• ¼ teaspoon ground black pepper
• 4 cloves garlic, minced
• ½ onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin (Japanese sweet wine)
• 2 tablespoons gochugaru (Korean red pepper flakes)
• ¼ cup gochujang (Korean hot pepper paste)
• 2 cups Korean-style glutinous rice cakes (tteok)
• ¼ large head cabbage, sliced into strips
• 1 sweet potato, sliced into rounds
• 3 scallions, sliced into 1-inch pieces, divided
• 4 leaves perilla leaves, sliced, or to taste

Recipe Instructions

Step 1

Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.

Step 2

Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.

Step 3

Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.