Print

Dakgalbi Recipe Easy Spicy Korean Stir-Fry Chicken with Rice Cake

Dakgalbi recipe - featured image
Print Recipe

A bold and comforting spicy Korean stir-fry featuring tender chicken thighs, chewy rice cakes, and crunchy cabbage in a spicy-sweet gochujang sauce. Perfect for quick weeknight dinners or sharing with friends.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 oz Korean rice cakes (tteokbokki rice cakes), soaked in warm water for 10-15 minutes
  • 2 cups Napa or green cabbage, roughly chopped
  • 3 tablespoons gochujang (Korean red chili paste)
  • 1 teaspoon gochugaru (Korean chili flakes), optional
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame oil
  • 2 green onions, sliced, for garnish
  • 1 tablespoon vegetable oil or neutral oil for stir-frying
  • Optional add-ins: carrot slices, sweet potato chunks, or extra rice cakes

Instructions

  1. Soak the Korean rice cakes in warm water for 10-15 minutes to soften. Drain and set aside.
  2. In a medium bowl, mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar or honey, minced garlic, and grated ginger. Add chicken pieces and toss to coat. Marinate for at least 20 minutes (minimum 10 minutes if short on time).
  3. Chop cabbage into bite-sized pieces and slice green onions for garnish.
  4. Heat 1 tablespoon vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering.
  5. Add marinated chicken pieces without crowding. Sear undisturbed for 3-4 minutes to caramelize.
  6. Add soaked rice cakes and chopped cabbage to the pan. Stir to combine.
  7. In a small bowl, mix 1 tablespoon gochujang, 1 teaspoon soy sauce, and a pinch of gochugaru if using. Pour over the stir-fry and mix well.
  8. Reduce heat to medium and cook for 7-10 minutes, stirring occasionally, until sauce thickens and coats ingredients. Cabbage should soften but remain slightly crunchy.
  9. Drizzle toasted sesame oil over the dish and toss once more.
  10. Garnish with sliced green onions and serve immediately with steamed rice or a simple salad.

Notes

Soak rice cakes to soften before cooking to avoid hard texture. Marinate chicken for at least 20 minutes for best flavor. Add sesame oil at the end to preserve aroma. If sauce thickens too much, add a splash of water. Watch rice cakes carefully to keep chewy but tender texture. Use low sodium soy sauce to control saltiness. For less spice, reduce gochujang and omit gochugaru.

Nutrition

Keywords: Dakgalbi, Korean chicken stir-fry, spicy chicken, rice cakes, gochujang, Korean recipe, easy dinner, weeknight meal

Find it online: https://chrisfeasts.com/dakgalbi-recipe-easy-spicy-korean-stir-fry-chicken-with-rice-cake/