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Dak Galbi (Stir Fry Spicy Chicken)

Spicy chicken marinated with gochujang is stir fried with carrots, rice cakes, potatoes and onions. Wrap the chicken in lettuce for an amazing bite!
Prep Time45 mins
Cook Time20 mins
Course: Main Course
Keyword: gochujang, korean bbq, spicy chicken


chicken marinade

  • pound chicken skinless
  • ½ cup milk
  • 1 tablespoon gochugaru (red pepper powder)
  • 3 tablespoon gochujang (red pepper paste)
  • 1 tablespoon honey
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
  • 8 garlic cloves minced
  • ¼ white onion minced or grated
  • 1 tablespoon ginger minced
  • 1 teaspoon black pepper
  • 1 teaspoon curry powder

chicken stir-fry

  • 1 tablespoon oil
  • 1 cup cabbage sliced
  • ¼ white onion sliced
  • ½ sweet potato peeled & sliced in stick form
  • ½ cup rice cakes oval shaped
  • ¼ cup water
  • ½ cup shredded mozzarella
  • 1 green onion sliced
  • 4 perilla leaves sliced
  • dried parsley or basil optional for looks

fried rice

  • 1 cup rice
  • crushed roasted seaweed
  • kimchi optional but highly recommended
  • soy sauce to taste
  • sesame seeds
  • sesame oil to taste


  • Slice chicken thighs in 1 inch pieces. Place in a bowl and marinate in 1/2 cup milk for 30 minutes. Then, pour out the milk and rinse the chicken with water and pat dry.
    1¼ pound chicken, ½ cup milk
  • Make the marinade by mixing 1 tablespoon gochugaru, 3 tablespoon gochujang, 1 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon sugar, 8 minced garlic cloves, 1/4 minced onion, 1 tablespoon minced ginger, 1 tsp black pepper, and 1 tsp curry powder. Tip: blend or place garlic, onion, and ginger in a food processor to make things quicker.
    1 tablespoon gochugaru (red pepper powder), 3 tablespoon gochujang (red pepper paste), 1 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon sugar, 8 garlic cloves, ¼ white onion, 1 tablespoon ginger, 1 teaspoon black pepper, 1 teaspoon curry powder
  • Slice all veggies: 1 cup cabbage, 1/4 white onion, 1/2 sweet potato, green onions and perilla leaves. Rinse rice cakes.
    1 cup cabbage, ¼ white onion, ½ sweet potato, ½ cup rice cakes
  • Heat large pan on medium-high. Once the pan is hot, add 1 tablespoon oil. Place chicken in the center and add cabbage, white onion, sweet potatoes, and rice cakes. Cook for 2-3 minutes and stir everything together. Turn heat to medium. Cook for 5 more minutes and add 1/4 cup water and mix together. Cook for 3-4 minutes until sweet potatoes are soft.
    1¼ pound chicken, 1 tablespoon oil, 1 cup cabbage, ¼ white onion, ½ sweet potato, ½ cup rice cakes, 1 green onion, ¼ cup water
  • Make a well in the center so you can add the shredded mozzarella. Cover pan and cook for 3 minutes or until cheese has melted. Garnish with sliced green onions and perilla leaves. You can also add dried parsley or basil on top of the cheese (for the aesthetic).
    ½ cup shredded mozzarella, 4 perilla leaves, dried parsley or basil, 1 green onion
  • You can eat the chicken with lettuce wraps or with white rice. If you have leftovers in the pan, you can make fried rice! Heat pan to medium heat. Then, add 1 cup of rice to the pan. Mix together and add roasted seaweed, soy sauce, sesame oil, and sesame seeds. Mix in some kimchi too for a great acidic flavor contrast.
    1 cup rice, crushed roasted seaweed, kimchi, soy sauce, sesame seeds, sesame oil



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♬ original sound - cookwithdana

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