Spicy Grilled Chicken & Vegetables (Dakgalbi)
A popular Korean stir-fry dish featuring spicy marinated chicken and fresh vegetables, cooked at the table.
1h 20m4Servings
Nutrition
535kcal
33gProtein
82gCarbs
9gFat
Healthy, High Protein
Ingredients
CHICKEN MARINADE
Chicken Thighs
1 lb
Soy Sauce
2 tbsp
Salt
1 tsp
Black Pepper
½ tsp
DAKGALBI SAUCE
Garlic Cloves
10 cloves
Ginger
1 tbsp
Gochujang (Korean Chili Paste)
¼ cup
Gochugaru (Korean Chili Flakes)
⅓ cup
Cooking Wine
½ cup
STIR-FRY
Cabbage
1 lb
Onion
medium
1 piece
Carrot
1 piece
Green Chili Pepper
2 pieces
Sweet Potato
1 piece
Rice Cakes (Tteok)
1 cup
Perilla Leaves
1 bunch
Kimchi
Optionaloptional, for fried rice
½ cup
Cooked Rice
for fried rice
2 cups
Seaweed Paper (Kim)
crushed, for fried rice
1 sheet
Equipment
Food Processor
Grill
Instructions
1Prepare the Chicken
15m
15mCut Chicken
Cut the chicken thighs into bite-sized pieces.
Marinate Chicken
In a bowl, combine the chicken pieces with soy sauce, salt, and black pepper. Mix well and let it marinate for at least 15 minutes.
2Make the Sauce
5m
5mProcess Ingredients
In a food processor, combine garlic, ginger, gochujang, gochugaru, and cooking wine. Process until a smooth paste forms.
3Prepare the Vegetables
15m
15mChop Cabbage
Cut the cabbage into large chunks.
Slice Onion
Slice the onion into thick wedges.
Slice Carrot
Slice the carrot into thin rounds or half-moons.
Slice Green Chilies
Slice the green chili peppers into bite-sized pieces.
Peel and Slice Sweet Potato
Peel the sweet potato and cut it into bite-sized pieces.
Cut Rice Cakes
Cut the rice cakes into bite-sized pieces if they are large.
4Assemble and Cook
30m
30mHeat the Pan
Place the dakgalbi pan or a large, wide skillet over medium-high heat.
Add Vegetables
Add the cabbage, onion, carrot, green chilies, sweet potato, and rice cakes to the pan. Arrange them evenly.
Add Perilla Leaves
Place the perilla leaves on top of the vegetables.
Add Chicken and Sauce
Place the marinated chicken in the center of the pan, on top of the perilla leaves. Spoon the prepared dakgalbi sauce over the chicken.
Cook
Cover the pan and cook for about 20 minutes over medium heat, or until the chicken is cooked through and the vegetables are tender. Stir occasionally to prevent sticking.
Toss and Finish
After about 3-4 minutes of cooking, toss all the ingredients together to ensure everything is coated in the sauce. Continue cooking until done.
5Make Fried Rice (Optional)
10m
10mAdd Rice and Kimchi
Once the dakgalbi is cooked and most of the sauce has been consumed, add the cooked rice and chopped kimchi (if using) to the pan. Stir well to combine with any remaining sauce and ingredients.
Add Seaweed
Crumble the roasted seaweed paper (kim) over the fried rice.
Stir-fry
Stir-fry for a few more minutes until the rice is heated through and slightly crispy.
Tips
The vegetables release a lot of moisture, so you likely won't need to add any extra water during cooking.
If you don't have a special dakgalbi pan, a large, wide skillet or wok will work well.
Perilla leaves are essential for authentic flavor, but if unavailable, you can omit them or substitute with other leafy greens like spinach or napa cabbage leaves.
For a spicier dish, add more gochugaru or a fresh chili pepper.