Dak Galbi (Korean Spicy Chicken Stir Fry) Recipe

Hi Everyone,

Today I’m sharing a recipe for Dak Galbi, also known as, Korean Spicy Chicken Stir Fry. It’s spicy, savoury, smokey and so delicious! The chicken is marinated in korean spices and accompanied with cabbage, carrot, onion, and korean rice cakes. Perfect for lunch or dinner.

It’s such a dish that is usually made on a gas stove top in the middle of a dinner table and cooks as your guests converse. Once all the chicken and veggies are eaten, Koreans usually fry rice or ramen in the leftover sauce. It’s a delicious meal that will hit the spot.

You can source the Korean Hot Pepper Paste and Flakes from an Asian or Korean grocer.

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Take care,
Christie

Dak Galbi (Korean Spicy Chicken Stir Fry) Recipe

Serves 3-4
Prep time 40 minutes
Cooking time 15 minutes

Ingredients

Marinade

• 4 skinless boneless chicken thighs, sliced into bite size pieces

• 3 tbsp gochujang paste (Korean Hot Pepper Paste – Mild)

• 1 tbsp Korean Hot Pepper Flakes

• 1 tbsp soy sauce

• 1/2 tsp ginger powder

• 1 tbsp cane sugar

• 1 tbsp minced garlic

• 1/2 onion finely chopped

Other

• 2 cups napa cabbage, chopped

• 1 carrot, sliced

• 1/2 onion, sliced

• 1 tbsp avocado oil

• 12 rice cakes, soaked in warm water

Required: Skillet

Instructions

1. In a glass tupperware, marinade your chicken with gochujang paste, Korean hot pepper flakes, soy sauce, cane sugar, minced garlic and onion. Marinade overnight for best flavour or at least 30 minutes.

2. When ready to cook, in a skillet set over medium high heat add avocado oil. Followed by napa cabbage, carrot, onion, and rice cakes. Then add chicken with all the marinade on top.

3. Fry the chicken until it’s sealed and lower the heat to medium. Cook for 15 minutes until chicken is cooked through. Serve hot with rice and enjoy!