Easy Dak Galbi (Korean Spicy Chicken Stir-Fry)

Tender, juicy chicken stir-fried with cabbage, carrots, chewy rice cakes, and perilla leaves in a sweet, savory, and spicy sauce. This easy dak galbi recipe is ready in just 30 minutes using one pan. I marinate the chicken in a gochujang-based sauce to give it a rich, spicy flavor before stir-frying.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Korean

Servings

Calories per serving 407 kcal

Ingredients

1 lb skinless boneless chicken thighs
2 cups napa cabbage chopped
½ cup carrot cut into ¼-inch-thick rounds
¾ cup Korean rice cakes
½ cup onion thinly sliced
6 perilla leaves stems removed, roughly chopped
1 tablespoon vegetable oil or any neutral oil

Marinade

½ cup onion finely diced
3 garlic cloves minced
¼ cup gochujang mild kind
4 teaspoon gochugaru
4 teaspoon regular soy sauce
4 teaspoon white granulated sugar
¾ teaspoon ginger peeled and grated

Instructions

Soak firm, refrigerated rice cakes in warm water for about 10 minutes to soften them. For frozen rice cakes, soak in warm water for about 20-30 minutes until thawed and separated. Drain and set aside. If using fresh, soft rice cakes, skip this step.
Dice the chicken thighs into 1.5-inch pieces and transfer to a large bowl. Add all the marinade ingredients directly to the chicken and mix thoroughly until evenly coated. Marinate for about 10-15 minutes.
Heat vegetable oil in a large pan over medium heat. Add the sliced onions and stir-fry for about 1-2 minutes until softened.
Add the carrots, napa cabbage, rice cakes, and perilla leaves. Stir-fry for about 3-4 minutes until the cabbage begins to soften.
Add the chicken to the pan, scraping out any remaining marinade from the bowl. Mix with the vegetables and rice cakes. Spread the chicken evenly across the pan and cook uncovered for about 10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened enough to coat the ingredients.
Remove from the heat and serve hot with steamed rice or fresh lettuce wraps.

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