Korean Spicy Stir-fried Chicken (Dakgalbi)
Experience the bold flavors of Dakgalbi, a classic Korean stir-fry featuring tender chicken, chewy rice cakes, and crisp vegetables in a spicy, savory sauce finished with melted mozzarella.
Dakgalbi is a beloved Korean street food staple known for its high-energy flavor profile and communal dining style. Originally hailing from the Chuncheon region, this dish centers on marinating bite-sized chicken in a gochujang-based sauce before cooking it in a large, wide skillet with a variety of vegetables and rice cakes. The addition of melted mozzarella cheese has become a modern, popular way to balance the heat of the chili, adding a creamy, indulgent finish to every bite.
Ingredients
- 500 g boneless chicken thighs
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp light soy sauce
- 1 tbsp maltose
- 1 tbsp oyster sauce
- 1 tbsp cooking wine
- 1 tbsp sugar
- 1 tbsp chili powder
- 1 tsp curry powder
- 0.5 tsp pepper
- 200 g cabbage
- 1 medium onion
- 1 large potato
- 150 g tteokbokki rice cakes
- 150 g mozzarella cheese
- 50 ml water
Instructions
- 1Prepare the marinade
In a clean metal mixing bowl, combine the chili paste, light soy sauce, maltose, oyster sauce, cooking wine, sugar, chili powder, curry powder, and pepper. Use a spoon or whisk to thoroughly blend all these ingredients until you achieve a consistent, flavorful sauce base.
Tip: Ensure the maltose is fully dissolved into the mixture for a smooth, glossy consistency. - 2Marinate the chicken
Add the chicken pieces into the prepared sauce mixture. Use your hands or a utensil to mix thoroughly, ensuring every piece of chicken is evenly coated. Allow the chicken to marinate for approximately 15 minutes to let the flavors penetrate the meat.
Tip: Massaging the marinade into the chicken by hand helps the meat absorb the seasoning more quickly. - 3Prepare the pan base
Arrange the chopped cabbage, sliced onions, potato sticks, and rice cakes evenly across the bottom of a large pan. This vegetable and rice cake layer serves as the foundation that will cook along with the chicken.
Tip: Keep the vegetable pieces uniform in size to ensure they cook evenly. - 4Add the chicken
Place the marinated chicken pieces on top of the vegetable and rice cake layer in the pan. Distribute the chicken evenly to ensure consistent cooking throughout the dish.
Tip: Do not stir yet; let the ingredients sit in these distinct layers. - 5Add water and cook
Pour a small amount of water into the pan around the edges of the ingredients. Cover the pan and stir-fry over low heat until the chicken is fully cooked and the vegetables are tender.
Tip: Adding a little water creates steam, which helps cook the ingredients thoroughly without burning the bottom. - 6Stir and finish
Use a pair of tongs to stir and toss all the ingredients together in the pan. Continue cooking until the flavors have melded and the dish is hot throughout. Finally, top with a generous serving of mozzarella cheese and cover until melted.
Tip: Toss gently to avoid breaking the rice cakes while stirring. - 7Add mozzarella cheese
Once the chicken and vegetable mixture is fully cooked and bubbling in the pan, evenly sprinkle a generous layer of shredded mozzarella cheese over the top. Cover the pan briefly or leave it uncovered over low heat until the cheese is completely melted and gooey.
Tip: For an extra golden crust, you can briefly place the pan under a broiler or use a kitchen torch on the cheese.
