Dakgalbi (Korean Spicy Stir-Fried Chicken)

If you’ve ever walked through the city of Chuncheon, you’ll know it as the birthplace of dakgalbi. Fun fact: this dish is said to have originated there in the 1950s, and even today, there’s an entire street dedicated just to dakgalbi restaurants. Back then, marinated chicken was grilled over charcoal, giving it a smoky depth of flavor. Over time, though, cooks began preparing it on wide iron griddles, mixing in hearty vegetables like cabbage and carrot, plus chewy noodles or rice cakes. That shift is what gave us the cozy, shareable skillet meal we know and love today.

Dakgalbi is the kind of dish that feels like a celebration. The sizzling chicken, vibrant red sauce, and tender vegetables all come together into a colorful feast. And just when you think you’re done, there’s the best part: taking whatever sauce is left on the pan, tossing in some rice, and making fried rice to end the meal on the most comforting note. Or, if you prefer, simply enjoy it alongside a warm bowl of rice, like I did.

Why You’ll Love It

Dakgalbi is a piece of Korean food history that has evolved from simple charcoal-grilled chicken into a beloved communal meal. Its roots in Chuncheon make it a must-try if you ever visit, but with just a few ingredients and one pan, you can bring those vibrant flavors straight into your own kitchen. Don’t forget to play around with the toppings: gooey cheese, seaweed flakes, and fresh green onion make it even better.

5 from 2 votes

Dakgalbi (Korean Spicy Stir-Fried Chicken)

Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Difficulty: Beginner Servings: 2

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Recipe Keys: C Chicken S Spicy

Ingredients

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• 300 g boneless chicken thigh
• 1 cup chopped cabbage
• 1 medium carrot, sliced
• 1 small onion, sliced into strips

• 2 tbsp cooking oil

For the marinade

• 2 tbsp gochujang
• 2 tbsp gochugaru (reduce if you prefer less spicy)
• 2 tbsp soy sauce
• 2 tbsp rice wine or mirin
• 1 tbsp sugar
• 2 tbsp minced garlic

Optional toppings

• Shredded cheese (melts beautifully over the hot skillet)
• Crushed seaweed flakes (gim or nori)
• Chopped green onion

Instructions

1. Marinate the chicken

   Cut the chicken thigh into bite-sized pieces. In a bowl, mix together the gochujang, gochugaru, soy sauce, rice wine, sugar, and garlic. Add the chicken and coat well. Let it sit for at least 30 minutes, or longer if you have the time.

1. Prepare the vegetables

   Chop the cabbage, slice the carrot, and cut the onion into strips. Keep them ready for stir-frying.

1. Cook everything together

   Oil a skillet or griddle pre-heated over medium-high heat. Add the marinated chicken first, letting it sear and release its aroma. Once the chicken starts to cook through, add in the vegetables. Stir-fry until the chicken is fully cooked (about 7-8 minutes depending on the size of your chicken) and the vegetables are tender but still crisp.

1. Add your toppings

   Right before serving, sprinkle on some shredded cheese so it melts into the sauce, or finish with seaweed flakes and green onion for extra freshness and flavor.

1. Serve

   Transfer to a serving plate and enjoy immediately with steamed rice. For a more authentic experience, once you’ve eaten most of the chicken and vegetables, toss some rice into the remaining sauce in the pan to make fried rice. It’s the grand finale everyone looks forward to!

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