Go Back
Korean Spicy Chicken Stir Fry taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Dakgalbi (Korean Spicy Chicken Stir-Fry)

Korean spicy chicken stir-fry with rice cakes and vegetables cooked in a gochujang marinade. Quick, flavorful, and spicy comfort food done in under 45 minutes.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 837 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 lb Boneless, skinless chicken thigh diced
  • 2 tablespoon Oil split for cooking stages
  • ½ lb Korean rice cake sticks (tteokbokki)
  • ¼ to ½ Green cabbage diced
  • 8-10 Perilla leaves sliced
  • ½ Large onion sliced thin
  • 1 Medium sweet potato sliced into ¼-inch wedges
  • 3 tablespoon Korean chili paste (gochujang)
  • 2 tablespoon Soy sauce
  • 2-4 tablespoon Water for stir-fry moisture
  • 1 tablespoon Toasted sesame seeds to garnish
  • 2 Garlic cloves minced
  • 2 tablespoon Korean chili flakes (gochugaru)
  • 2 teaspoon Curry powder
  • 1 teaspoon Ginger powder
  • 2 tablespoon Sweet rice wine (mirim)
  • 1 tablespoon Sugar
  • 1 tablespoon Sesame oil
  • 1 teaspoon Black pepper
  • 1 tablespoon Korean corn syrup (mulyeot), optional

Instructions
 

Instructions

  • Marinate chicken with chili paste, soy sauce, sugar, garlic, ginger, and curry powder for 15 minutes.
  • Heat oil and brown chicken for 5-7 minutes.
  • Add sweet potato and stir-fry until it starts softening.
  • Add onion, cabbage, and rice cakes. Stir and add water.
  • Seal pressure cooker and cook 6 minutes on high pressure.
  • Let naturally release for 10 minutes. Add perilla leaves and mix.
  • Garnish with sesame seeds and serve hot.

Notes

Leftovers store well in the fridge for up to 3 days. Reheat gently with a splash of broth or water. For fried rice, sauté cold leftovers with rice in sesame oil and sauce until crispy.