This Dak Galbi Recipe is a bold and spicy Korean stir-fry! Juicy chicken, chewy rice cakes, and fresh veggies tossed in a rich gochujang sauce.
You ever eat something so good it makes you rethink your entire stance on a certain type of food? That was me and Dak Galbi.
I used to be that person—the one who always asked, “Is it spicy?” before taking a bite. My tolerance for heat was embarrassingly low. Then, on a trip to Seoul, I found myself at a little hole-in-the-wall restaurant with a sizzling pan of Dak Galbi in front of me. The waiter tossed the chicken and veggies in a thick, red sauce, and I knew I was in trouble. One bite in, my mouth was on fire, but I couldn’t stop eating. The heat was addictive, the flavors were deep, and the chewy rice cakes? Total game changer.
Fast forward a few years, and I make this homemade Dak Galbi at least once a month. It’s one of those meals that’s easy to throw together but feels special—like a fun DIY Korean BBQ night at home. And if you love bold, spicy, and deeply satisfying dishes, you’re gonna be obsessed with this one.
Why You’ll Love This Dak Galbi Recipe?
- Packed with umami & spice – The gochujang and gochugaru bring heat, while soy sauce, garlic, and ginger give it depth.
- It’s a one-pan meal – Minimal cleanup, maximum flavor.
- The rice cakes! – Chewy, slightly crispy on the edges, and perfect for soaking up that sauce.
- Customizable – Add cheese, switch up the protein, or load it with extra veggies.
- It’s interactive – Cook it right at the table for a fun Korean BBQ experience!
Ingredient Notes:
Before you get cooking, here are some key things to know:
Main Ingredients
- Chicken thighs: Way juicier than chicken breast, but if you prefer white meat, go for it!
- Korean rice cakes (tteok): These chewy little bites absorb all the sauce. If they’re stiff, soak them in warm water for 10 minutes first.
- Sweet potato & carrot: Adds a natural sweetness that balances the spice.
- Cabbage: Soaks up the sauce and adds a nice crunch.
The Magic Sauce
- Gochujang & gochugaru: The dream team of Korean spice.
- Soy sauce & rice wine: Adds deep umami and a touch of sweetness.
- Minced garlic & ginger: Non-negotiable for flavor.
- Korean curry powder: A surprising (but amazing) addition that adds depth.
How To Make Dak Galbi?
Step 1: Marinate the Chicken
In a bowl, mix all the marinade ingredients and toss in the chicken pieces. Let it sit for at least 30 minutes (but honestly, if you can marinate it overnight, do it—the flavor gets way deeper).
Step 2: Prep the Veggies & Rice Cakes
Chop your sweet potatoes, carrots, and cabbage into bite-sized pieces. If your rice cakes feel stiff, soak them in warm water for 10 minutes to soften them up.
Step 3: Sear the Chicken & Toss in the Veggies
Heat a large pan or cast-iron skillet over medium-high heat. Add a splash of oil, then arrange the vegetables and rice cakes in the pan first, with the marinated chicken on top. Let it sit for a few minutes to get a good sear before stirring.
Step 4: Let It Simmer & Cook Through
Want To Save This Recipe?
Cover the pan and let everything cook for about 10-15 minutes. The chicken should be fully cooked, the veggies soft, and the sauce beautifully thickened. Keep stirring to prevent sticking!
Step 5: Serve & Enjoy
Dak Galbi is best eaten straight out of the pan, sizzling hot, with a bowl of steamed rice on the side. If you want to go next level, melt some mozzarella cheese on top—cheesy, spicy perfection.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm it up in a pan with a splash of water to loosen the sauce.
- Freezing? Not ideal—the rice cakes turn into little chewy rocks.
Variations and Substitutions:
Want to make it your own? Try these tweaks:
- Extra spicy: Add more gochugaru or a drizzle of Korean chili oil.
- Vegetarian version: Swap the chicken for mushrooms, tofu, or tempeh.
- Cheesy twist: Melt some mozzarella cheese on top—it’s a thing in Korea, and it’s incredible.
- No rice cakes? Thick noodles like udon or ramen work great!
What to Serve with Dak Galbi?
Pair this dish with some classic Korean side dishes:
- Steamed rice – Because all that sauce needs something to soak into.
- Kimchi – A spicy, tangy contrast that cuts through the richness.
- Pickled radish – Refreshing and balances the heat.
- Fried egg – Just trust me—break the yolk over your plate and thank me later.
Frequently Asked Questions:
Can I make it less spicy?
Yes! Reduce the gochujang and gochugaru, and add a little more sugar to balance the flavors.
Can I cook this on a grill?
Yep! Use a cast-iron skillet on an outdoor grill and cook over medium heat, stirring often.
What’s the difference between Dak Galbi and Bulgogi?
Dak Galbi is spicy and stir-fried, while Bulgogi is sweet and grilled. Both are amazing, but totally different!
There’s just something special about Dak Galbi. It’s interactive, packed with bold flavors, and ridiculously fun to eat. Whether you’re making it for a casual dinner or hosting a Korean BBQ night, this dish always steals the show.
So what do you think? Ready to grab your chopsticks and dig in? Let me know if you try it—I’d love to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Dak Galbi Recipe
Ingredients
Main Ingredients
- 500 g 1.1 lbs chicken thigh fillets, cut into bite-sized pieces
- 1/2 sweet potato 180g / 6.3 oz, sliced into thick strips
- 1/2 carrot 60g / 2.1 oz, sliced diagonally
- 1/4 cabbage 320g / 0.7 lbs, shredded
- 10 Korean perilla leaves 35g / 1.2 oz, thinly sliced
- 18 Korean rice cakes 175g / 6.1 oz, separated (if pre-packaged, soak in warm water for 10 minutes before use)
- 2-3 tablespoons cooking oil such as rice bran oil
Marinade Sauce
- 3 tablespoons gochujang Korean chili paste
- 2 tablespoons rice wine
- 1 tablespoon gochugaru Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon raw sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon Korean curry powder
- 1/2 onion 35g / 1.2 oz, grated or minced
- A pinch of ground black pepper
Instructions
Prepare the Marinade
- In a mixing bowl, combine the gochujang, rice wine, gochugaru, soy sauce, sugar, garlic, ginger, curry powder, grated onion, and black pepper. Stir thoroughly until well blended.
Marinate the Chicken
- Place the chicken pieces in the bowl with the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes for quick preparation or up to 4 hours (or overnight) for a deeper flavor.
Prepare the Vegetables & Rice Cakes
- Slice the sweet potato, carrot, and cabbage into bite-sized pieces. Thinly slice the perilla leaves and, if necessary, soak the rice cakes in warm water for 10 minutes to soften them before cooking.
Stir-Fry the Chicken & Vegetables
- Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons of oil. Arrange the vegetables and rice cakes in the pan, then place the marinated chicken on top. Sear for about 3-4 minutes, stirring occasionally.
Cook Until Tender
- Reduce the heat to medium-low, cover the pan, and allow the ingredients to cook for approximately 10-15 minutes, stirring occasionally to prevent sticking. Ensure the chicken is fully cooked, the vegetables are tender, and the sauce has thickened.
Serve & Enjoy
- Transfer the Dak Galbi to a serving platter or enjoy it straight from the pan. Pair it with steamed rice and optional Korean side dishes for an authentic experience.
Notes
- Replace soy sauce with tamari or gluten-free soy sauce.
- Ensure the gochujang and gochugaru you use are labeled gluten-free, as some brands may contain wheat.
- Check the rice cakes for hidden gluten—opt for ones made solely from rice and salt.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
