Cooking Lucid
Spicy Dakgalbi
A sizzling stir-fry of gochujang-marinated chicken, cabbage, sweet potato, and rice cakes cooked on a hot plate. A Chuncheon specialty that's bold, spicy, and communal.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — Marinate the chicken
- 1.5 lbs boneless chicken thighs (bite-sized pieces)
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice wine
- 4 garlic cloves (minced)
- 1 tbsp grated ginger
- 1 tbsp sesame oil
Step 2 — Vegetables and rice cakes
- ½ small cabbage (cut into chunks)
- 1 medium sweet potato (sliced)
- 1 medium onion (sliced)
- 4 oz rice cakes (optional)
- 2 tbsp vegetable oil
- 2 green onions (sliced)
- Perilla leaves or lettuce (for wrapping)
Instructions
- 1
Marinate
Combine chicken with gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger, and sesame oil. Marinate at least 20 minutes.
- 2
Stir-fry on high heat
Heat oil in a large cast-iron skillet or wok over high heat. Add chicken and stir-fry 5 minutes. Add sweet potato, onion, and cabbage. Cook 8–10 minutes, stirring often.
- 3
Finish and serve
Add rice cakes in the last 3 minutes until chewy. Garnish with green onions. Serve sizzling with lettuce wraps and extra gochujang.
Nutrition per serving: 440 cal · 36g protein · 32g carbs · 20g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
