Quick & Easy Dak Galbi

Tender juicy chicken stir fried in a spicy, smoky sweet gochujang sauce with carrots, cabbage, perilla leaves, rice cakes and onions. This quick and easy dak galbi is ready in 25 minutes with simple ingredients! A great main dish in Korean cuisine.

5 from 2 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Korean

Servings

Calories per serving 407 kcal

Ingredients

1 lb skinless boneless chicken thighs
2 cups napa cabbage or regular cabbage chopped
½ cup carrot thinly sliced
¾ cup Korean rice cakes
½ cup onion julienned
6 perilla leaves stems removed and roughly chopped
1 tablespoon vegetable oil or any neutral oil

Sauce

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

Instructions

Soak cold rice cakes in warm water for 5 minutes to bring them to room temperature. Strain and set aside.
Dice chicken thighs into bite size pieces, about 1.5-inch wide. Then transfer chicken pieces to a large bowl.
In a small mixing bowl, combine sauce ingredients as listed and mix into the chicken. Marinate the chicken for 10-15 minutes.
Heat vegetable oil in a large pan on medium heat. Cook sliced onions until translucent, about 1-2 minutes.
Next stir fry carrots, cabbage, rice cakes and perilla leaves until cabbage has softened, about 3-4 minutes.
Add chicken along with marinade sauce and stir-fry with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way.
Once chicken is cooked through, remove off heat and enjoy with steamed rice or in a lettuce wrap! Note: cooked chicken has an internal temperature of 165 F with a digital instant read thermometer.

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