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Spicy Dakgalbi

A delicious and vibrant Korean dish featuring tender chicken and fresh vegetables in a spicy gochujang sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g chicken, chopped Use boneless chicken thighs or breasts for best results.
  • 1 cup cabbage, chopped Napa cabbage is recommended for authenticity.
  • 1 medium carrot, sliced Can be substituted with other vegetables.
  • 1 medium bell pepper, sliced Any color bell pepper will work.
  • 2 stalks green onions, chopped For garnish and flavor.
  • 3 tablespoons gochujang (Korean chili paste) Adjust based on spice preference.
  • 2 tablespoons soy sauce For umami flavor.
  • 1 tablespoon sesame oil Enhances the flavor.
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sugar Balances the spice.
  • 1 tablespoon vegetable oil For cooking.
  • to taste cooked rice For serving.

Method
 

Cooking
  1. Heat the vegetable oil in a large skillet or wok over medium heat.
  2. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
  3. Add the chopped chicken and cook until browned and cooked through, about 5-7 minutes.
  4. Stir in the gochujang, soy sauce, sesame oil, and sugar, mixing well to coat the chicken.
  5. Add the chopped vegetables (cabbage, carrot, bell pepper, and green onions) and stir-fry for an additional 5-7 minutes until the vegetables are tender.
  6. Adjust seasoning if necessary and serve hot with cooked rice.

Notes

Spicy Dakgalbi is best served hot straight from the skillet. For added flavor, garnish with extra green onions or sesame seeds. It can also be enjoyed wrapped in lettuce leaves.