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Quick & Easy Dak Galbi

Christie Lai
Dak Galbi. Tender juicy chicken stir fried in a smoky, spicy, sweet sauce with carrots, cabbage, perilla leaves, rice cakes and onion. Ready in 25 minutes!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Korean
Servings 4
Calories per serving 407 kcal

Ingredients
 
 

  • 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 small yellow onion julienned
  • 6 perilla leaves stems removed and roughly chopped
  • 1 tablespoon vegetable oil or any neutral oil

Chicken Marinade:

Instructions
 

  • 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 1.5-inch wide. Then transfer chicken pieces to a large bowl. In a small mixing bowl, combine Sauce ingredients and pour on top of chicken. Set aside to marinate for 10 minutes or longer.
  • In a large pan or cast iron pan set over medium heat, add vegetable oil followed by sliced onions. Cook until onions are translucent.
  • Next stir fry carrots, cabbage, rice cakes and perilla leaves. Cook until cabbage has softened, about 3-4 minutes.
  • Add chicken with marinade sauce and stir-fry with other ingredients. Spread evenly across the pan. Fry chicken for 10 minutes, flipping over half way.
  • Once cooked, remove off heat and enjoy!
  • Optional Tip: enjoy the leftover sauce by mixing in some steamed rice or cooked instant ramen noodles!
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Nutrition
Calories: 407kcal | Carbohydrates: 53g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 500mg | Potassium: 714mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3449IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 2mg