Dak Galbi (Korean Spicy Chicken Stir Fry). Tender juicy chicken stir fried in a smoky, spicy, sweet sauce with carrots, cabbage, perilla leaves, rice cakes and onion. Ready in 25 minutes!
Easy to make
My Korean dak galbi recipe is simple to make at home and it’s incredibly delicious and satisfying. Perfect as a weeknight meal and serves well as leftovers.
How do you eat dak galbi?
This gochujang chicken stir fry is popularly eaten with rice or ramen. Alternatively, you can scoop a small portion into fresh perilla leaves or lettuce leaves, like a fresh wrap.
Served at many Korean Restaurants
This Korean spicy chicken is usually fried on gas stove top in the middle of a dinner table. While it cooks, you and your guests can converse and enjoy the aroma of the deliciousness to come. After all the chicken and veggies are eaten, steamed rice or instant ramen is usually mixed into the sauce and it’s so good!
What you’ll need
The below ingredients are required for Dakgalbi recipe. *Please scroll down to the below Recipe card for full measurements:
- boneless chicken thighs, sliced into bite size pieces
- napa cabbage
- avocado oil
- rice cakes
Dak Galbi Marinade:
- gochujang paste (Korean Hot Pepper Paste - Mild)
- gochugaru (Korean Hot Pepper Flakes)
- regular soy sauce
- white granulated sugar, or sub with sweetener of choice
How to make Dak Galbi
Below are visuals to show you how to make Korean spicy chicken stir fry. Please scroll down to the recipe card below to find full instructions and details.
Below are tips on making my Dak Galbi or Korean spicy chicken stir fry recipe:
Use fresh quality chicken thighs
This is a no brainer but needs to be stated. The chicken is the main star of the dish so if you are using chicken that isn’t fresh, the taste (and a smell) will come through in the dish.
Cut chicken thighs into bite size pieces
About 6-8 pieces per thigh depending on how large it is. This will ensure an even cooking time.
Marinate for 5-10 minutes or longer
Honestly 5-10 minutes is enough for this dish, I’ve done it many times before and it still tastes great. However, for the very best taste, marinating for 1-2 hours is suggested.
Slice carrots thinly
Since carrots take more time to cook due to its harder texture, it’s best to cut them thinly
Soak rice cakes in warm water
Before cooking the rice cakes, it’s best to soak them in warm water to bring them to room temperature. This prevents them from splitting at high heat.
Below are frequently asked questions about this spicy Korean chicken stir fry:
Where can I find Gochujang and Gochugaru?
You can source both ingredients from an Asian or Korean grocer or online for my Korean Spicy Stir Fried Chicken recipe.
Where may I find Perilla leaves?
Korean grocers will sell this item in the produce aisle.
Can I omit perilla leaves or substitute with something else?
If you can’t find this item, I would simply omit in this Korean hot spicy chicken recipe.
Where can I find Korean rice cakes?
Any Korean grocer will carry them in the refrigerated aisle. It’s best to use the non-frozen kind to avoid any splitting.
Can I use chicken breast for this Korean chicken recipe?
Yes, but I would reduce the cooking time as breast tends to dry out faster than thigh due to low fat content.
Other recipes you may like!
If you enjoyed this Korean Dak Galbi, you may like these other recipes:
I hope you give my Dak Galbi a try and enjoy it!
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Easy Dak Galbi (Korean Spicy Chicken Stir Fry)
- 1 lb boneless skinless chicken thighs sliced into bite size pieces
- 2 cups napa cabbage or regular cabbage chopped
- ½ cup carrot thinly sliced
- ¾ cup Korean rice cakes soaked in warm water
- ½ yellow onion julienned
- 6 perilla leaves chopped (optional)
- 1 tbsp avocado oil or any neutral oil
- Soak rice cakes in warm water and set aside. When ready to cook, strain out the water.
- Slice chicken thighs into bite size pieces, about 6-8 pieces depending on how large the thigh is. Transfer to a large bowl. Mix Marinade ingredients (as listed above) into chicken and set aside to marinate for 10 minutes or longer.
- In a pan set over medium heat, add avocado oil followed by sliced onions. Cook until onions are translucent. Next mix in carrots, cabbage, rice cakes and perilla leaves. Cook until cabbage has softened.
- Add chicken with marinade sauce and mix with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way. Once cooked, remove off heat and enjoy!