Dakgalbi – Korean Spicy Stir-Fried Chicken

A super comforting Korean Dak Galbi recipe

If you thought tteokbokki or Chinese hot pot were comforting, let me introduce you to a Korean recipe that will rank just as high in your mind: Dakgalbi.

Relatively simple to prepare, it doesn’t require too many exotic ingredients. The few that are needed can be omitted or easily replaced. In short, you’re going to love it!

What is Dakgalbi?

Dakgalbi (닭갈비) is a Korean dish made with spicy chicken, traditionally cooked in a large cast iron pan. Its name is composed of two words: “dak” (chicken) and “galbi” (ribs). Not to be confused with LA Galbi, which is made with ribs

Despite this name, you won’t find actual chicken ribs in it: it’s a historical nod to the original version, dweji galbi (grilled pork), which was once considered too expensive.

Dakgalbi consists of marinated chicken pieces, then stir-fried with rice cakes (tteok), Korean spicy sauce, sweet potato, cabbage, and perilla leaves.

Born in Chuncheon (춘천), a pretty city in Gangwon province known for its lakes, this dish quickly gained popularity throughout Korea. In some restaurants, you can choose between chicken with or without bones, while others offer a barbecue version for a slightly smoked flavor.

Finally, modern variations include the addition of melted cheese (cheese dakgalbi) and that’s the subject of this recipe hehe Because in the sect of the Great Clove, we want indulgence! Then, my last raclette was a while ago so… the craving for melted cheese was being felt.

How to Enjoy and Serve Dakgalbi?

To enjoy and serve Dakgalbi, nothing could be simpler and more convivial! Tradition has it that a large dish or pan is placed in the center of the table, already filled with chicken and vegetables marinated in the spicy sauce.

The cooking is done right on the table, before everyone’s eyes, creating a warm and interactive atmosphere.

While the Dakgalbi is simmering, “don’t hesitate to enjoy the side dishes” (banchan) or chat and order some drinks with your friends or family. It obviously depends on your setup, my recipe is adapted for cooking off the table, so that you can then put the almost finished dish on the stove in the middle, or even without a stove at all

Once the waiter (or waitress) gives you the green light – usually with a “이제 드세요!” (“Now, you can eat!”) – it’s time to start eating. Everyone serves themselves directly from the dish, using chopsticks or a spoon, to savor this mixture of tender chicken and crunchy vegetables coated in a deliciously spicy sauce.

The cheese is either in the middle as in my recipe, or in a larger concentric circle. In both cases, we enjoy dipping the ingredients in it like a Savoyard fondue

The Main Ingredients of Dakgalbi

Shaoxing Wine: A Chinese rice wine bringing umami depth and a slight sweet note, used here to marinate the chicken and flavor the sauce.

Chinese cabbage: A tender and slightly sweet cabbage, adding crunch and absorbing the flavors of the sauce.

Gochujang: A fermented Korean chili paste, sweet and spicy, which gives character and richness to the sauce.

Light Soy Sauce: A light-colored but salty soy sauce that balances the flavors of the sauce.

Cornstarch: Used in the marinade to tenderize the chicken and give it a softer texture.

Shiso: Also known as perilla, an aromatic herb with a slightly minty and spicy taste, adding a touch of freshness to the dish.