Dak Galbi: A Fiery Korean Chicken Stir-Fry

If you love bold flavors and a bit of heat, this spicy chicken stir-fry is sure to become a favorite. Packed with tender chicken, crunchy veggies, and a deliciously fiery sauce, it’s perfect for a satisfying weeknight meal.

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TIME50 min

SERVINGS4

RATING5.0 / 5

Dak Galbi: A Fiery Korean Chicken Stir-Fry

01 / WHAT YOU NEED

Ingredients

1 tablespoon vegetable oil 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed ¼ cup gochujang (Korean hot pepper paste) 2 tablespoons soy sauce 2 tablespoons gochugaru (Korean red pepper flakes) 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon brown sugar 1 tablespoon sesame oil 4 cloves garlic, minced ¼ teaspoon ground black pepper ¼ teaspoon ground ginger 2 cups Korean-style glutinous rice cakes (tteok) ¼ large head cabbage, sliced into strips 1 sweet potato, sliced into rounds ½ onion, chopped 3 scallions, sliced into 1-inch pieces, divided 4 leaves perilla leaves, sliced, or to taste ½ cup water 1 tablespoon sesame seeds

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a large nonstick pan over medium heat. Toss in the chicken pieces and cook them, stirring often, until they’re mostly cooked through and no longer pink—this usually takes about 4 to 7 minutes.

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Step 2

While the chicken is cooking, mix together the gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a small bowl. Once the chicken is ready, pour this sauce over it and keep stirring until the chicken is nicely browned and coated, which should take another 3 to 5 minutes.

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Step 3

Next, add the rice cakes, cabbage, sweet potato, and onion to the pan. Stir everything together and let it cook until the sweet potatoes start to soften and change color, about 10 minutes. If the sauce starts to dry out, feel free to splash in a little water to keep things saucy.

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Step 4

Finally, throw in most of the scallions and the perilla leaves, cooking just long enough for them to wilt—around 3 minutes. When you’re ready to serve, sprinkle the rest of the scallions and some sesame seeds on top for a little extra flavor and crunch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Marinate the chicken for at least 30 minutes to let the flavors fully develop.
- Use a large, heavy skillet or cast-iron pan for even cooking and better caramelization.
- Stir frequently to prevent the sauce from burning and to cook the ingredients evenly.

Why you’ll love it

This dish bursts with bold flavors and a perfect balance of spicy, sweet, and savory. It’s a one-pan meal that cooks quickly, making it great for busy weeknights. The combination of tender chicken and crispy vegetables keeps every bite exciting and satisfying.

Serving ideas

Serve with steamed rice to soak up the flavorful sauce. Add a side of pickled radishes or kimchi for a refreshing contrast. You can also wrap the stir-fry in lettuce leaves for a fun, hands-on eating experience.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the chicken tender and the sauce thick. Avoid freezing, as the texture of the vegetables may change.