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How to Make Korean Dakgalbi at Home (Spicy Stir-Fried Chicken with Cabbage)
- MyFreshDash
- 5 days ago
- 3 min read
Dakgalbi is that perfect Korean comfort meal that feels bold and satisfying without being complicated. It’s spicy, a little sweet, and packed with veggies, especially cabbage, which soaks up the sauce and turns glossy in the pan.
This version is cabbage-forward (great when you want a lighter, veggie-loaded plate), but it still has the classic dakgalbi taste you’d expect from a Korean restaurant.
TL;DR
Mix a simple gochujang-based dakgalbi sauce
Marinate chicken for at least 1 hour
Stir-fry chicken first, then add cabbage + onion + sweet potato + rice cakes
Finish with perilla leaves and sesame seeds
What Is Dakgalbi?
Dakgalbi is a Korean spicy stir-fried chicken dish made with a gochujang-based sauce, usually cooked with cabbage, onion, sweet potato, and sometimes rice cakes. It’s known for that sticky, spicy glaze that coats everything in the pan.
Ingredients
Main
1 whole chicken (deboned, cut bite-size)
Cabbage: 1/4 head
Onion: 1/2
Sweet potato: 1
Rice cakes (tteok): a little (optional)
Green onion: 1 stalk
Perilla leaves (kkaennip): 10 leaves
Sesame seeds: a little
Tip: Chicken thigh meat works best for dakgalbi. If you buy bone-in pieces, debone them (or ask the butcher). Save the bones for stock later.
Dakgalbi Sauce (양념장)
All measurements are in tablespoon units.
Gochujang (Korean red pepper paste): 3–4 tbsp
Gochugaru (Korean chili flakes): 2 tbsp
Sugar: 2 tbsp
Oligodang (corn syrup) or honey: 1 tbsp
Jin ganjang (Korean soy sauce): 2 tbsp
Mirim (cooking wine): 2 tbsp
Minced garlic: 2 tbsp
Sesame oil: 2 tbsp
Black pepper: a little
Step-by-Step: How to Make Dakgalbi
Step 1: Prep the chicken
Debone the chicken and cut into bite-size pieces.
Pat dry so the sauce clings better.
Step 2: Prep the vegetables
Cabbage: rough-chop into bite-size pieces
Onion: slice
Sweet potato: cut into thin sticks (so it cooks through fast)
Rice cakes: if frozen or hard, soak briefly in water
Green onion: cut into chunks
Perilla leaves: stack and slice (add at the end)
Step 3: Mix the dakgalbi sauce
In a bowl, mix all sauce ingredients until smooth and thick.
Step 4: Marinate
Add chicken to the sauce and mix well.
Marinate for at least 1 hour (longer is even better if you have time).
Step 5: Stir-fry the chicken
Heat a large pan on medium-high.
Add the marinated chicken first.
Stir-fry until the chicken is about halfway cooked and the sauce starts to look glossy.
Step 6: Add vegetables and rice cakes
Add:
Cabbage
Onion
Sweet potato
Rice cakes
Stir-fry, tossing constantly so everything gets coated. Cook until:
cabbage softens but still has texture
sweet potato is tender
sauce is thick and sticky (not watery)
Step 7: Finish
Add:
Green onion
Perilla leaves
Stir for 30–60 seconds, then turn off heat.
Top with:
Sesame seeds
Tips for Better Dakgalbi
Do not overcrowd the pan. If your pan is small, cook in two batches so it stir-fries instead of steaming.
More cabbage = lighter, better texture. This recipe leans into cabbage on purpose.
Add rice cakes at the middle stage so they do not turn mushy.
Perilla leaves go in last to keep their fresh, herbal aroma.
FAQ
What cut of chicken is best for dakgalbi?
Chicken thigh is the best for juicy texture. Breast works, but it can dry faster.
Is dakgalbi supposed to be very sweet?
It should be balanced: spicy first, then a mild sweetness. If it tastes too sweet, reduce sugar slightly next time.
Can I skip rice cakes?
Yes. It’s still great (and lighter). You can also add more cabbage instead.
How do I know it’s done?
Chicken is fully cooked, sweet potato is tender, and the sauce looks thick and glossy.
Final Thought
This is the kind of recipe that makes you feel like you cooked something “restaurant-level,” but it’s really just a good sauce + smart stir-fry order. If you want a classic Korean spicy chicken dish that’s loaded with veggies and still hits hard, dakgalbi is it.
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