KoreanDinner

Recipe Story

origins & traditions

Dakgalbi is a beloved Korean dish from the Chuncheon region, famous for its bold flavors and communal dining experience. This one-pan wonder combines tender chicken pieces marinated in a fiery gochujang-based sauce with chunks of sweet potato, cabbage, and colorful bell peppers. The ingredients are stir-fried together until caramelized and slightly charred, creating layers of savory, sweet, and spicy flavors. Traditionally cooked on a large hot plate at the table, Dakgalbi brings people together for a shared meal. The sweet potatoes provide natural sweetness that balances the heat, while the vegetables add crunch and freshness. This dish is perfect for family dinners or casual gatherings, offering an authentic taste of Korean home cooking with minimal cleanup required.

Instructions

step by step

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In a large bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, minced ginger, and black pepper to create the marinade.
Cut chicken thigh into bite-sized pieces and add to the marinade. Mix well and let marinate for at least 15 minutes.
Peel sweet potatoes and cut into 1/2-inch thick rounds or half-moons. Cut cabbage into 2-inch pieces. Slice bell peppers and onions into strips.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the hot pan and stir-fry for 5-6 minutes until chicken begins to cook through.
Add sweet potato pieces to the pan and stir-fry for 8-10 minutes, stirring frequently to prevent burning.
Add cabbage, bell peppers, and onions to the pan. Continue stir-frying for another 6-8 minutes until vegetables are tender but still have some crunch and sweet potatoes are fully cooked.
Drizzle with additional sesame oil and garnish with chopped cilantro if desired.
Serve immediately while hot, accompanied by steamed white rice or lettuce leaves for wrapping.

Dakgalbi - Korean Chicken Stir-Fry

4.2 (68)

A vibrant Korean stir-fry featuring marinated chicken, sweet potatoes, cabbage, and vegetables in a savory-sweet gochujang sauce, cooked together in a sizzling pan for an unforgettable meal.

medium

45 min

4 servings

Ingredients

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main

800 grams Chicken Thigh, cut into bite-sized pieces
2 pieces Sweet Potatoes, peeled and sliced into rounds

vegetables

2 cups Cabbage, cut into 2-inch pieces
2 pieces Bell Peppers, sliced into strips
1 pieces Onions, sliced

sauce

3 tablespoons Soy Sauce
2 tablespoons Honey
2 teaspoons Sesame Oil

aromatics

6 cloves Garlic, minced
2 teaspoons Ginger, minced

seasoning

1 teaspoons Black Pepper, freshly ground

cooking

2 tablespoons Vegetable Oil

garnish

2 tablespoons Cilantro, chopped (optional)

Chef Tips

expert advice

•For authentic flavor, Korean gochujang (red chili paste) is essential - look for it in Asian markets.

•If you prefer less heat, reduce the gochujang amount and add more honey.

•The sweet potatoes are traditional and provide a wonderful contrast to the spicy sauce.

•For a richer dish, add a tablespoon of butter during the final minute of cooking.

•The dish tastes even better when cooked in a large, flat pan that allows for caramelization on the bottom.

Variations & Substitutions

make it your own

•You can also add rice cakes (tteok) or instant ramen noodles toward the end for a more substantial meal.

•Some variations include adding perilla leaves or scallions as garnish.

Storage & Reheating

keeping it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and intensify. Keep separate from rice for best results.

Reheating

Reheat in a skillet or wok over medium heat with a splash of water or chicken broth to prevent drying out. Stir frequently until heated through, about 5-7 minutes. Microwave reheating is also possible but may result in softer vegetables.