Dak Galbi is the most delicious way of eating chicken especially if you are a spicy food lover. This dish is widely enjoyed by Koreans as a table cooking dish although you can just cook it on a stove. This recipe is pretty spicy so if you’d like to reduce spiciness, reduce the amount of Gochugaru (Korean hot pepper flakes). I recommend not reducing Gochujang (hot pepper paste) as gochujang gives saltiness and umami flavor but if you must, add more soy sauce.
FYI, the video for this recipe features 5 LB of chicken which is much larger amount than the recipe below.
Dak Galbi, Spicy Korean Chicken
Ingredients
- 1.0 LB Chicken thigh, Boneless, Skin-on Skin-on is optional but skin gives better flavor
- 6 oz Cabbage You can vary amount depending on your preference
- 0.4 Onion, Sliced
- 3.0 Green Onion, Cut into 1 inch length
- 0.5 Korean sweet potato (optional)
- 0.5 Chilie pepper, Sliced (optional) Omit for less spicy version.
- 5 Garlic, Sliced (optional)
- 6 Perilla leaves, Cut into half (optional but it's really good with it)
- 4 oz Rice Cake (optional) Amount as desired
- 1 cup Cheese (optional) Amount as desired
- 1 Udon noodles (optional) Amount as desired
Seasoning
- 3 TBS Gochujang (Korean hot pepper paste)
- 3 TBS Gochugaru (Korean hot pepper flakes) This recipe is pretty spicy. Reduce gochugaru by half or more for medium or less spicy.
- 1 tsp Curry powder (optional)
- 1.5 TBS Brown Sugar You can use white sugar if you don't have brown sugar
- 1.5 TBS Sugar
- 0.25 Onion
- 0.3 Asian pear or bosc pear (optional)
- 7 cloves Garlic Peeled & Minced
- 1 tsp Ginger Peeled & Minced
- 2 TBS Rice Wine or White wine
- 4 TBS Soy Sauce
- 1 TBS Sesame Oil
- pinch Black Pepper
- 0.4 tsp Sesame Seed (optional)
To serve with - OPTIONAL
- Rice
- Red leaf lettuce
- Perilla leaves
Fried Rice (2nd course) - OPTIONAL
- Rice, cooked Korean rice preferred (short-medium grain) But you can use other rice if you like.
- Kimchi, chopped
- Sesame oil
- Roasted seaweed, crumpled
- Green onions, chopped
Instructions
- Blend all seasoning ingredients. If you leave seasoning in the fridge overnight, it can level up flavor and give vibrant color but not required.
- Rinse (if you choose to) and pat dry chicken.
- Cut into bite sizes. Butterfly thick pieces to make it thin.
- Marinate chicken with HALF of the seasoning.
- Let it marinate in the fridge while prepping seasoning and veggies. (Overnight is better but not required.)
- Preheat griddle or pan on medium heat.
- Add oil.
- Add chicken and Korean sweet potatoes and let it cook for 10 min.
- Add rice cakes, cabbage, onion, chili peppers, sliced garlic and green onion. Leave some green onion for garnish at the end. Add some more seasoning and mix well.
- Seasoning amount may vary depending on what veggies and toppings you add so add gradually.
- Close the lid and let it cook. Stir frequently.
- Blanch udon noodles.
- When chicken is close to be done, add udon noodles. Add some more seasoning on the udon noodles and mix well.
- Try the chicken and add more seasoning and/or salt if needed.
- Add cheese on top and close the lid
- Add perilla leaves and reserved green onions before serving.
- Enjoy with lettuce leaves and perilla leaves
Fried Rice (optional)
- After enjoying it for a while, make fried rice if you like.
- Add cooked rice, kimchi, seaweed and sesame oil, and mix well.
- Top with cheese and green onion
Tried this recipe?Let us know how it was!
