Authentic Korean Spicy Stir-Fried Chicken (Dak-galbi)
Experience the bold flavors of Korea with this Dak-galbi recipe. Tender chicken is marinated in a vibrant, curry-spiced chili sauce and stir-fried with fresh cabbage and rice cakes.
Dak-galbi is a beloved Korean classic, famous for its communal, table-top cooking style. This specific version highlights a fantastic restaurant secret: soaking the chicken in milk for exceptional tenderness and adding a touch of curry powder to the vibrant chili sauce. As the cabbage and onions cook, they naturally release their juices, mingling with the fiery marinade to create a perfectly thick, rich glaze without needing a single drop of water.
Ingredients
- 500 g boneless chicken thighs
- 1 cup milk
- 200 g green cabbage
- 1 medium onion
- 100 g Korean rice cakes (tteok)
- 2 tbsp Korean chili powder (gochugaru)
- 1 tbsp minced garlic
- 1 tbsp curry powder
- 1 tbsp cooking oil
- optional toasted sesame seeds
Instructions
- 1Tenderize the chicken
Place the raw chicken thighs into a bowl and pour in enough milk to cover them. Let them soak to help tenderize the meat, which ensures a soft, juicy texture for your stir-fry.
Tip: Soaking chicken in milk is a classic trick for achieving tender results in stir-fried dishes. - 2Prepare the sauce
In a yellow bowl, combine chili powder, minced garlic, and a spoonful of curry powder. Mix well with a wooden spoon until you have a smooth, aromatic red sauce.
Tip: The curry powder is the secret ingredient that adds a unique depth of flavor to this dish. - 3Cut the chicken
Take the chicken thighs and cut them into slightly larger, bite-sized chunks on a wooden cutting board. Preparing the chicken in uniform pieces helps it cook evenly in the pan.
Tip: Using slightly larger chunks keeps the chicken succulent after cooking. - 4Marinate the chicken
Pour the prepared red sauce over the cut chicken pieces in a large bowl. Ensure the meat is thoroughly coated and let it marinate for 20 to 30 minutes so the flavors can penetrate.
Tip: Marinating for at least 20 minutes ensures the chicken is well-seasoned. - 5Prepare the vegetable base
Add a layer of chopped cabbage and onion into a frying pan. These vegetables will form the base of your stir-fry and release moisture as they cook.
Tip: The vegetables will naturally release water, so there is no need to add any extra liquid. - 6Cook the stir-fry
Place the marinated chicken on top of the vegetables in the pan. Cover the pan and cook over low heat until the chicken is fully cooked through and the sauce has thickened.
Tip: Keep the heat low to allow the vegetables to release their moisture and cook the chicken gently. - 7Toss and finish the stir-fry
As the chicken cooks and the vegetables release their moisture, stir everything together to incorporate the flavors. Toss the chicken, cabbage, onions, and rice cakes evenly in the spicy sauce, stirring occasionally to ensure nothing sticks to the bottom until the sauce is thick, glossy, and the chicken is fully cooked.
Tip: The moisture from the vegetables is sufficient for cooking, so there is no need to add water.
