Easy Korean Dakgalbi Recipe
A quick and flavorful spicy chicken stir fry featuring tender chicken thighs marinated in a bold gochujang sauce, perfect for beginners and weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Korean
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice syrup or honey
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 cups napa cabbage, thinly sliced
- 1 medium sweet potato, peeled and cut into bite-sized chunks
- 2 green onions, sliced diagonally
- 1 tablespoon vegetable oil
- Cooked rice, for serving
- Optional: sesame seeds for garnish
- Optional: shredded mozzarella cheese for cheesy dakgalbi twist
Instructions
- Cut chicken thighs into 1-inch pieces and place in a large bowl.
- In a separate bowl, mix gochujang, soy sauce, rice syrup or honey, toasted sesame oil, minced garlic, and grated ginger to make the marinade.
- Pour marinade over chicken and toss to coat evenly. Let marinate for at least 15 minutes or up to 1 hour.
- While chicken marinates, prepare vegetables: thinly slice napa cabbage, peel and chop sweet potato, and slice green onions.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and spread evenly. Let sear without stirring for 3-4 minutes to caramelize.
- Stir chicken, then add sweet potato chunks and cabbage. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and sweet potatoes are tender. Sauce should thicken and coat everything.
- Turn off heat, drizzle with additional toasted sesame oil, and sprinkle with green onions and sesame seeds.
- Serve hot with steamed rice or wrapped in lettuce leaves.
- Optional: For cheesy dakgalbi, sprinkle shredded mozzarella over chicken during last 2 minutes of cooking and cover pan to melt cheese.
Notes
Do not overcrowd the pan to allow proper caramelization. Marinate chicken for at least 15 minutes for best flavor. Adjust spice level by reducing gochujang or adding sugar/honey. Use chicken thighs for juicier texture. For gluten-free, substitute soy sauce with tamari. Cheese is optional for a creamy twist.
Nutrition
- Serving Size: About 1 cup (250g)
- Calories: 350
- Fat: 12
- Carbohydrates: 20
- Protein: 30
Keywords: Korean, dakgalbi, spicy chicken, stir fry, gochujang, easy recipe, weeknight dinner, Korean chicken