Korean · Free recipe
Dakgalbi (Spicy Stir-Fried Chicken)
Bite-size chicken thighs and hearty vegetables stir-fried in a bold gochujang marinade until saucy and glazed, with chewy rice cakes soaking up the heat. This griddle favorite from Chuncheon is a lively dish meant to be shared straight from the pan.
Step 1
In a large bowl, stir together the gochujang, gochugaru, soy sauce, brown sugar, mirin, garlic, and ginger into a thick red marinade.
Step 2
Add the chicken pieces and mix with a spoon or gloved hand until every piece is coated, then let it marinate at room temperature for 20 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Step 3
If the rice cakes are hard or refrigerated, soak them in warm water for 10 minutes so they soften and cook evenly, then drain.
Step 4
Bring a small pot of water to a boil and parboil the sweet potato slices for 4 minutes until barely tender, then drain; this head start keeps them from staying raw in the stir-fry.
Step 5
Heat the neutral oil in a 12-inch skillet or wide heavy pan over medium-high, about 400 degrees Fahrenheit, for 2 minutes until it shimmers.
Step 6
Add the marinated chicken in a single layer and cook without stirring for 3 minutes so the underside browns, then stir and cook 2 more minutes until the outside is seared.
Step 7
Add the sweet potato, cabbage, and onion, and stir-fry for 4 minutes until the vegetables begin to soften and glisten with the sauce.
Step 8
Scatter in the drained rice cakes and toss everything together, then lower the heat to medium so the sauce does not scorch.
Step 9
Cover the pan and cook for 6 to 8 minutes, stirring every couple of minutes, until the chicken is cooked through with no pink at the center and the rice cakes are soft and chewy.
Step 10
Uncover and, if the pan looks watery, raise the heat and stir for 2 minutes to reduce the sauce until it clings thickly to everything.
Step 11
Cut into a large piece of chicken to confirm the juices run clear and the interior is opaque, about 165 degrees Fahrenheit.
Step 12
Turn off the heat, add the green onions and sesame oil, and toss for 1 final minute so the green onions just wilt.
Step 13
Sprinkle with sesame seeds and serve hot straight from the pan with steamed rice and lettuce leaves for wrapping.
Tips from the test kitchen
- Parboiling the sweet potato first keeps it from staying crunchy while the chicken finishes.
- Save a scoop of leftover sauce and rice cakes to fry with rice at the end, a traditional finish.
