FlamingFoodies recipe
Dak Galbi (Korean Spicy Stir-Fried Chicken)
A sizzling Korean stir-fry featuring tender chicken, crisp vegetables, and chewy rice cakes in a sweet-spicy gochujang glaze that delivers perfect medium heat.
Tender chicken and vegetables stir-fried in a sweet-spicy gochujang sauce with chewy rice cakes
Ingredients
Chicken Marinade
- 1.5 lbsboneless chicken thighs, cut into bite-sized pieces
- 1 tbspsoy sauce
- 1 tbsprice wine, or dry sherry
- 1 tspsesame oil
Gochujang Sauce
- 3 tbspgochujang, Korean chili paste
- 2 tbspsoy sauce
- 2 tbspbrown sugar
- 1 tbsprice vinegar
- 1 tbspminced garlic
- 1 tspminced fresh ginger
- 1 tbspsesame oil
Vegetables and Assembly
- 1 cuprice cakes, tteok, soaked if dried
- 1 mediumsweet potato, peeled and sliced 1/4-inch thick
- 2 cupsnapa cabbage, cut into 2-inch pieces
- 1 mediumonion, sliced
- 1 mediumcarrot, julienned
- 2 tbspvegetable oil
- 2 green onionsscallions, chopped
- 1 tbspsesame seeds, toasted
Method
1. Marinate Chicken and Prepare Sauce Combine chicken pieces with soy sauce, rice wine, and sesame oil in a bowl. Let marinate while you prepare other ingredients. In a separate bowl, whisk together all sauce ingredients until smooth.
Watch for: The sauce should be glossy and well-combined with no gochujang lumps
Tip: Room temperature chicken cooks more evenly than cold
2. Parboil Sweet Potatoes Bring a pot of water to boil and add sweet potato slices. Cook for 3-4 minutes until just tender when pierced with a knife but still holding their shape. Drain and set aside.
Watch for: Sweet potatoes should yield to gentle pressure but not fall apart
Tip: Slightly undercook the sweet potatoes as they'll finish cooking in the stir-fry
3. Stir-Fry Chicken and Vegetables Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 4-5 minutes until mostly cooked through. Add onion, carrot, and parboiled sweet potato, stir-frying for 3 minutes until vegetables start to soften.
Watch for: Chicken should be golden at the edges with no pink remaining
Tip: Don't overcrowd the pan - cook in batches if necessary
4. Finish with Sauce and Rice Cakes Add cabbage, rice cakes, and prepared sauce to the skillet. Toss everything together and cook for 2-3 minutes until cabbage wilts and sauce coats everything in a glossy glaze. Remove from heat and garnish with scallions and sesame seeds.
Watch for: Vegetables should be tender-crisp and everything should glisten with the reddish-brown sauce
Tip: The dish is done when the sauce reduces slightly and becomes sticky
Equipment
- Large skillet or wok
- Medium saucepan
- Mixing bowls
- Sharp knife
- Cutting board
Make ahead
- Chicken can be marinated up to 4 hours ahead. Vegetables can be prepped and stored separately in the refrigerator for up to 1 day.
Storage
- Store leftovers in the refrigerator for up to 3 days in a covered container.
Reheat
- Reheat in a skillet over medium heat, adding a splash of water if the sauce seems too thick. Microwave reheating works but may make rice cakes chewy.
Top tips
- Soak dried rice cakes in warm water for 30 minutes before cooking
- Cut all vegetables to similar sizes for even cooking
- Have all ingredients prepped before you start cooking - this dish moves quickly
Substitutions
- Use chicken breast instead of thighs, but reduce cooking time to prevent drying
- Substitute butternut squash for sweet potato
- Replace rice cakes with thick udon noodles if unavailable
Serve with
- Serve over steamed white rice
- Accompany with kimchi and pickled radish
- Wrap in butter lettuce leaves for Korean-style lettuce wraps
Find another recipe
Open archive →Dak Galbi (Korean Spicy Stir-Fried Chicken)
A sizzling Korean stir-fry featuring tender chicken, crisp vegetables, and chewy rice cakes in a sweet-spicy gochujang glaze that delivers perfect medium heat.
Prep
20 min
Cook
15 min
Active
35 min
Total
35 min
Yield
4 servings
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Recipe notes
Before you cook
Dak galbi hails from Chuncheon, South Korea, where it's traditionally cooked on a large iron plate at the table. This home-friendly version captures all the smoky, spicy flavors in a regular skillet. The gochujang-based sauce provides that signature Korean heat—warming and complex without being punishing. Sweet potato and cabbage add natural sweetness that balances the chili heat, while rice cakes (tteok) give the dish its characteristic chewy texture.
Total time
35 min
Prep: 20 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Marinate Chicken and Prepare Sauce
Combine chicken pieces with soy sauce, rice wine, and sesame oil in a bowl. Let marinate while you prepare other ingredients. In a separate bowl, whisk together all sauce ingredients until smooth.
- 2
Step 2 of 4
Parboil Sweet Potatoes
Bring a pot of water to boil and add sweet potato slices. Cook for 3-4 minutes until just tender when pierced with a knife but still holding their shape. Drain and set aside.
- 3
Step 3 of 4
Stir-Fry Chicken and Vegetables
Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 4-5 minutes until mostly cooked through. Add onion, carrot, and parboiled sweet potato, stir-frying for 3 minutes until vegetables start to soften.
- 4
Step 4 of 4
Finish with Sauce and Rice Cakes
Add cabbage, rice cakes, and prepared sauce to the skillet. Toss everything together and cook for 2-3 minutes until cabbage wilts and sauce coats everything in a glossy glaze. Remove from heat and garnish with scallions and sesame seeds.
Troubleshooting
Tips that matter
- Soak dried rice cakes in warm water for 30 minutes before cooking
- Cut all vegetables to similar sizes for even cooking
- Have all ingredients prepped before you start cooking - this dish moves quickly
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
Chicken can be marinated up to 4 hours ahead. Vegetables can be prepped and stored separately in the refrigerator for up to 1 day.
Storage
Store leftovers in the refrigerator for up to 3 days in a covered container.
Reheat
Reheat in a skillet over medium heat, adding a splash of water if the sauce seems too thick. Microwave reheating works but may make rice cakes chewy.
At the table
Serving suggestions
- Serve over steamed white rice
- Accompany with kimchi and pickled radish
- Wrap in butter lettuce leaves for Korean-style lettuce wraps
- Serve with cold Korean beer or soju
FAQ
Common questions
Where can I find gochujang and rice cakes?
Most Asian grocery stores carry both. Many regular supermarkets now stock gochujang in their international aisles. Rice cakes (tteok) are available fresh or frozen at Korean markets.
Can I make this vegetarian?
Yes, substitute firm tofu or king oyster mushrooms for the chicken. Press tofu well and cut into cubes, or slice mushrooms thick to mimic chicken texture.
Is this dish very spicy?
The heat level is medium - noticeable warmth with sweet undertones. The brown sugar and vegetables balance the gochujang's heat. Start with less gochujang if you're heat-sensitive.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
35 min
Prep: 20 min. Cook: 15 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Get the sauce used herePantry
Chung Jung One Gochujang Paste
Flavor builder
Layered heat with umami. Fermented chili paste for noodles, wings, marinades, and that sweet-savory Korean backbone.
Grab the pantry stapleGear
Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Mike's Hot Honey
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
Sweet heat done right: sticky, quick, and versatile enough to become a finishing move instead of a novelty.
Shop the pantry
Pantry staples for this recipe
Flavor builder
$8-$15Chung Jung One Gochujang Paste
Layered heat with umami. Fermented chili paste for noodles, wings, marinades, and that sweet-savory Korean backbone.
Check price on AmazonRoast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonMeal-prep anchor
$30-$60Compact Rice Cooker
Bowls, fried rice, and weekly meal prep. A simple countertop win for rice bowls, congee, spicy fried rice, and the carb base that makes leftovers useful.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Everyday bottle
Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
View on AmazonNumbing heat
Fly By Jing Sichuan Gold
A more citrusy, peppercorn-leaning sauce when you want flavor movement instead of pure capsaicin. Best for dumplings, noodles, and fried eggs.
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