Dak Galbi (Spicy Stir-Fried Chicken)

Name: Dak Galbi (Spicy Stir-Fried Chicken)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs boneless skinless chicken thighs, cut into 1-in pieces; 1/4 cup gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tsp toasted sesame oil; 2 tsp granulated sugar; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp vegetable oil; 1 lb sweet potato, peeled, 1/4-in slices; 4 cups green cabbage, cut into 2-in pieces; 4 scallions, cut into 2-in pieces; 8 oz tteok (Korean rice cakes, optional), soaked 10 min; 2 tsp toasted sesame seeds

A bold Korean street-food classic of bite-sized chicken thighs marinated in a gochujang-soy sauce, stir-fried at high heat with sweet potato, cabbage, and scallions. Plan ahead: marinate at least 30 minutes.

40 minMediumServes 4520 cal/serving

KoreanDinnerStovetopHigh ProteinPork-Free

Ingredients

2 lbs boneless skinless chicken thighs, cut into 1-in pieces
1/4 cup gochujang (Korean chili paste)
2 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp granulated sugar
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
1 lb sweet potato, peeled, 1/4-in slices
4 cups green cabbage, cut into 2-in pieces
4 scallions, cut into 2-in pieces
8 oz tteok (Korean rice cakes, optional), soaked 10 min
2 tsp toasted sesame seeds

Instructions

1

In a large bowl, whisk together 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tsp toasted sesame oil, 2 tsp granulated sugar, 4 minced garlic cloves, and 1 tsp grated fresh ginger to make the marinade.
2

Add 2 lbs cut into 1-in pieces boneless skinless chicken thighs to the marinade and toss to coat. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
3

Heat 2 tbsp vegetable oil in a large cast-iron skillet or wok over high heat until shimmering.
4

Add 1 lb peeled, 1/4-in slices sweet potato in a single layer and cook, stirring occasionally, until lightly charred and nearly tender, about 6 minutes.
5

Add the marinated boneless skinless chicken thighs and 8 oz soaked 10 min tteok (Korean rice cakes, optional) (if using). Stir-fry until the chicken begins to caramelize, about 4 minutes.
6

Add 4 cups cut into 2-in pieces green cabbage and 4 cut into 2-in pieces scallions. Continue stir-frying until the chicken reaches an internal temperature of 165°F (74°C) and the cabbage is wilted, about 4 to 5 more minutes.
7

Taste and adjust seasoning. Garnish with 2 tsp toasted sesame seeds and serve immediately over steamed rice.

Questions

Can I make Dak Galbi (Spicy Stir-Fried Chicken) gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Dak Galbi (Spicy Stir-Fried Chicken) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Dak Galbi (Spicy Stir-Fried Chicken)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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